Iberian Ham Pizza

The first step must be done 3 hours before preparing the pizza. We must put the quinoa in water.

After three hours, drain all the water (it is important so that the dough is not too liquid). Once drained, we pass it through the mixer with a few drops until there are no visible grains. I add here a little arugula, pepper and Mercadona's pasta mix, it is optional, in case you want to give more flavor to the dough.

We prepare on the baking sheet, with parchment paper with a little oil so that the dough does not stick. Spread with a brush well. Once we have this prepared, we will pour the dough and expand it. It has to be very thin, but without leaving "bald" spaces.

We put the tray in the oven. I do this by eye, because it often depends on the oven you use. We put it in the oven at 220º for 7-10 minutes. It is important to remove the tray when we see that it starts to burn too much. This dough is a little dark, so do not worry. But the way to know if it is well is to be able to turn it over easily.

Once we have turned it over, we begin to incorporate the ingredients. A layer of crushed tomato, fresh mozzarella and arugula.

Return the tray to the oven and keep it at the same temperature for another 10-15 minutes. The same, check well so that it does not burn and the cheese melts well. Sometimes, depending on the type of mozzarella and tomato, it can be liquid. In this case it is recommended to put it at a lower temperature or pour the liquid carefully into a container.

Once the pizza is baked, be careful that it is not overcooked or toasted, add the ham and grate some grana padano. You can also add some cherry tomatoes or goat cheese, it looks very good, grill for a few minutes and ready!

If you want to add one more ingredient, the original recipe adds an egg in the gratin. I sometimes grill it and add it on top (many times when I have added it to the oven, the yolk has been overcooked).