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Prosciutto and Rocket Pizza Recipe with Dips

Serve up a summery feast with this beautiful summer pizza and its complementary selection of dips.

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Impress your friends and family, or treat yourself to a summer-loaded pizza and dips that???s sure to make mouths water. Our summer pizza is simple to make from scratch but sure to leave a lasting (and delicious) impact on your guests. Bring the taste of Italy to your table this summer with our prosciutto and rocket pizza and array of pizza dips.

Prosciutto and Rocket Pizza Recipe

What's better than homemade pizza? Share the taste of authentic pizza with friends and family this summer, with this delicious pizza topped with sweet and salty prosciutto and peppery rocket. A real crowd pleaser!

Prep time 1 hour. Cook time 12 minutes.

Skill Easy

Serves 1 pizza


175g plain white soft flour
1 tsp easy-blend dried yeast
½ tsp golden caster sugar
1 tsp salt
1 tbsp olive oil
120ml lukewarm water
4 slices of prosciutto
6 tbsp of tomato sauce
125g mozzarella
Handful of rocket leaves


  1. Sift the flour, yeast, sugar and salt together into a bowl. Create a well in the centre of the mixture and pour in the olive oil and lukewarm water. Mix to a dough, using your hands in the final stages.
  2. Remove the dough from the bowl and knead for roughly 3 minutes until smooth and elastic. Cover the dough with an upturned bowl and leave the dough to double in size. This should take around an hour at room temperature.
  3. Preheat the oven to 220C / 200C fan with the pizza stone inside.
  4. Remove the dough and place on a flour-dusted surface. Knead the dough for a few seconds to knock all the air out. Dust your rolling pin with flour and roll the dough out until it is approximately 25cm in diameter. Use your fingers to indent a crust around the edges.
  5. Remove the heated pizza stone and carefully slide on the pizza base. Spread tomato sauce over the base and top with prosciutto and torn mozzarella.
  6. Bake your pizza in the oven on a high shelf for 10 - 12 minutes, until the crust is golden brown and the mozzarella has melted.
  7. Remove the pizza, top with rocket salad and a drizzle of olive oil, and serve immediately.

Shop Our Pizza Stones

Dip your pizza and cover your crusts in our delicious dipping sauces. From garlicky aioli to spicy zhoug, to sweet and smoky muhammara - which dip are you choosing?


This sweet yet slightly smoky Middle Eastern dip is made from walnuts and roasted red peppers. Ideal for a summery spread or pizza party, this hearty red dip will become a firm favourite in no time.

Prep time 10 minutes. Cook time 30 minutes.

Skill Easy

Serves Approximately 4 - 6


2 red bell peppers, halved
Handful of shelled, toasted walnuts
100g breadcrumbs
1 garlic clove, roughly chopped
2 ½ tbsp tomato paste
2 tbsp pomegranate molasses
½ tsp sugar
1 tsp sumac
½ tsp cayenne pepper
Salt, to taste
Splash of olive oil


  1. Preheat the oven to 220C / 200C fan. 
  2. Brush the red bell peppers with olive oil and place in a lightly oiled oven safe skillet. Roast the pepper for 30 minutes, turning them over twice. Ideally, the bell peppers should be slightly blistered.
  3. Remove the peppers from the oven and place in a bowl, covering the top with clingfilm. This traps the steam and makes the peppers easier to peel. Once cool enough to handle, peel the peppers, remove the seeds, and slice into thin strips.
  4. Toast the breadcrumbs in a skillet over medium heat, stirring constantly until they turn golden. Remove from heat and place them in a bowl to avoid overcooking.
  5. Add the roasted red pepper strips, walnuts, tomato paste, breadcrumbs, pomegranate molasses, cayenne pepper, sugar, sumac, salt and 3 tablespoons of extra virgin olive oil in the bowl of a food processor. Combine and blend into a smooth paste.
  6. Stir with a spoon to ensure the ingredients are properly mixed. Place into a bowl and serve.

Garlicky Aioli

Creamy, thick, and garlicky - only a few words to describe this beloved dip. Perfect for dipping fries and pizza crusts, while also making a delicious drizzle to top salads.

Prep time 5 minutes. Cook time 10 minutes.

Skill Medium

Serves Approximately 4


2 egg yolks
1 garlic clove, minced
1 tbsp apple cider vinegar
1 tbsp whole grain mustard
Splash of olive oil
Salt, to taste


  1. Place the egg yolks to a bowl and whisk.
  2. Add the garlic, apple cider vinegar, mustard and a pinch of salt to the yolks and whisk to combine.
  3. Grab a larger bowl and cover with a tea towel. Rest the bowl with the egg yolks on top for added security when whisking in the oil. Start drizzling the oil into the yolks while continuously whisking. Once the mixture starts to come together, add in larger quantities of oil. Continue whisking in oil until you reach your desired consistency. 
  4. Season with salt before serving.


Super easy and incredibly tasty, our zhoug dip packs a punch and is bursting with flavour. If you're new to Zhoug (pronounced Zoog), it's a popular Middle Eastern cuisine that's perfect for those who enjoy added heat to their dishes. Spoon into falafel wraps or dip your pizza crusts.

Prep time 10 minutes. Cook time 10 minutes.

Skill Easy

Serves Approximately 3 - 4


1 ??? 3 whole jalapenos, sliced (use one for less heat)
2 garlic cloves, minced
Handful of coriander, finely sliced and stems removed
1 tsp cumin
½ tsp ground cardamon (or whole)
Chilli flakes, to taste
½ tsp kosher salt
Splash of olive oil


  1. Toast caraway seeds over low-med heat, and if using whole cardamon pods, crush and remove the seeds before also toasting them. Allow the seeds time to cool.
  2. Add the cardamon, toasted spices and remaining ingredients into a food processor and pulse until roughly chopped. Add the lemon juice and oil before pulsing again until it resembles a coarse paste.
  3. Add salt and chilli flakes to taste before serving.

3 Pizza Dip Recipes

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