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.
James Banham
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James Banham

Editor at THE F
James Banham is an Australian lifestyle, fashion and entertainment journalist. His writing can be found on these many topics and more in print and online publications around the country.
James Banham
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