Da Mario Rosebery prosciutto pizza recipe

Recipe: Margherita pizza with prosciutto and wild rocket

Da Mario is one of Sydney’s finest Italian food restaurants that know how to make a terribly good pizza. Just read about how amazing they are here. Here’s the recipe to make their margherita con ruchetta e crudo pizze. 

Preparation time: 15 minutes

Cooking time: 25 minutes


(For 1 pizza (approx. 270g dough ball))

160g flour

100mL water

5g salt

1g fresh yeast

80g San Marzano tomatoes

80g fior di latte

1 handful rocket

75g San Daniele prosciutto

Olive oil


  • Add the water in a bowl and start to mix it with the yeast. Once it is mixed, add more than half of the flour and work it by hand, once you work it to a kind of ball put it on a bench and add the remaining flour. Continue to work it for 10min then add the salt and work it for a further 5 mins.


  • Form a ball and keep and allow it to raise in a covered tray at room temperature for at least 4/5 hrs.


  • Once risen you can stretch the dough ball in to a pizza base and top it with the tomato sauce, mozzarella and olive oil.


  • Cook in a wood-fired oven at 450 degrees for approx 45/90 seconds. If cooking with a conventional oven, cook the dough and the tomato sauce for about 15mins at max temperature then add the mozzarella and cook for a further 5 mins.


  • Plate the pizza and immediately top with fresh rocket and prosciutto.

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