Herbal pizza with lamb’s lettuce, mozzarella and tomatoes

In the category of comfort food, pizza is one of my favourite dishes! Actually, I can’t remember a situation when I wouldn’t feel like eating crunchy pizza! Sometimes just the tomatoes sauce and mozzarella is enough, another time I’m choosing chorizo or less conventional ingredients.
This time in my pizza I’ve combined classic with fresh and crunchy taste! Fresh olive oil flavour, balsamic vinegar and fresh herbs create the dish which closer to the restaurant than to fast food.

Ingredients
1 teaspoon yeast
½ cup warm water
1 tbsp oil
1,5 cups wheat flour
2 tbsp your favourite fresh herbs ( parsley, oregano, thymes, basil, rosemary, etc.)
½ teaspoon salt
2 balls mozzarella
2 fresh, ripe tomatoes
few sun dried tomatoes
10 slices air dried ham (i.e. prosciutto)
1 small garlic clove
salt, pepper
olive oil
juice from reduced balsamic vinegar
lamb lettuce ( or arugula)


Method
In a bowl, mix water with dry yeast. Let sit about 15 minutes until the yeast starts to bubble. In a bigger bowl, combine the yeast mixture with rest dough ingredients Mix to combine and knead the dough until it’s soft and elastic. Put it covered aside for about 1 hour, until it doubled in size. After 1 hour quick knead dough and roll out until it’s about 5 mm in thickness. Put on baking sheet lined with baking paper.
Fresh tomatoes cut in eighths, hollow out the seeds, cut into small pieces. Toss with salt, pepper and fined chopped garlic. Spread the tomato mixture around the pizza. Tear pieces of mozzarella and dot around the pizza then drape bits of Parma ham on top. Bake the pizza in preheated oven to 220 oC until the crust and mozzarella are golden brown. To serve, place lamb lettuce leaves and drizzle with olive oil and balsamic vinegar.