Pizza with Speck, Gorgonzola and Rocket

We love a good pizza and this one, while not our most creative effort, stuck with some basic good pizza-making doctrine and produced a good, quality result.

The pizza dough recipe can be found in earlier posts. I keep using the same one, it's Jamie Oliver's pizza dough recipe and it has never let me down.

I've said before and I'll say again: BUY A PIZZA STONE. If you really like the flavor of a wood-fired pizza, you're going to want one of these. Honestly, as the pizza stone was heating under the broiler for an hour or so, the smell of the just the stone heating up permeated the kitchen and upstairs of our flat. The best thing is, the more you use it, the better it smells, and it passes it along to the flavor of your pizza. Plus when it is screaming hot, and you lay your dough on it to start the assembly, it is already cooking the crust. It ALWAYS comes out perfectly light and crispy. I would not be able to achieve these results otherwise.

1 quantity BASIC PIZZA DOUGH
olive oil, for brushing
125 g ball of buffalo mozzarella, drained and torn into small pieces
100 g gorgonzola cheese, crumbled
3 thin slices speck or prosciutto, cut into pieces
salt and black pepper
small handful rocket leaves
extra virgin olive oil, for drizzling

Turn on the broiler (UK=grill) to it's highest setting. Position the rack about 4 inches below it. If you have a pizza stone, let it get nice and hot in there for about an hour or so.

Make the pizza dough. Let it come to room temperature. Roll it out to the thickness of a pound coin.

When you are ready to make the pizza, pull the screaming hot pizza stone out of the oven and sprinkle some cornmeal over it to prevent sticking. Lay the pizza dough on it and drizzle it with regular olive oil. With a pastry brush, spread the oil around until coated completely.

Lay the speck, mozzarella and gorgonzola cheese around evenly. Sprinkle with salt and pepper. Place in the oven and bake for about 5 minutes, until the cheese is nice and bubbly and has a few brownish spots.

Remove from the oven, top with the rocket leaves and drizzle with good extra-virgin olive oil. Slice and serve.