Leftover Christmas Ham Neapolitan-Style Pizza

Instructions

• 1

  To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.

• 2

  Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.

  Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
• 3

  Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.

• 4

  Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.

• 5

  An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.

• 6

  To make the flavored oil, heat the oil in a small frying pan, over medium heat. Add the garlic, ginger and salt and cook, stirring for 2 minutes, or until beginning to color. Add the mustard seeds and red pepper flakes and cook for a further 1 minute, or until fragrant. Reserve 2 teaspoons of the oil for brushing, then transfer the remaining to a heatproof bowl to cool slightly.

• 7

  To make the dressing for the arugula, place the sesame oil, mustard and water in a small bowl and whisk to combine.

• 8

  To make the spiced mango chutney, place the chutney, cumin and coriander in a small bowl and stir to combine.

• 9

  To make the ricotta mixture, in a medium bowl, combine the ricotta, parmesan, salt, mustard and the flavored oil, stirring thoroughly. Set aside until required.

• 10

  About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 2 minutes on the Timer dial.

• 11

  Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.

• 12

  For each pizza, leaving a small border, spread a quarter of the ricotta mixture evenly over the dough. Sprinkle with 2 tablespoons mozzarella then top with a quarter of the ham. Sprinkle with another 2 tablespoons mozzarella. Brush the dough rim with a little of the reserved flavored oil.

• 13

  Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.

• 14

  Add the arugula to the dressing, toss to combine. Transfer the pizza to a cutting board and slice. Serve dolloped with the mango chutney and scattered with a little dressed arugula.