This pizza is named for my Swedish friend 'Bluey' whose real name is Malin.

Her nickname is a long story but her love of a tomato based pizza topped with rocket and prosciutto as soon as it comes out of the oven is legendary.

enough for 2 medium pizzas:
1/2 quantity of pizza dough
6-8 tablespoons tomato paste
3-4 tablespoons butter
2 handfuls bocconcini or fresh mozzarella
6-8 slices prosciutto
handful rocket (arugula) leaves

1. Preheat oven with your pizza stone on the very bottom on the highest setting.

2. Combine tomato paste and butter in a small saucepan. Cook on a medium heat for a few minutes until the butter is melted. Stir and set to one side.

3. Divide dough into two. Roll out or use your hands to form dough into a circle about 25cm (9in) across. Repeat with remaining dough.

4. Sprinkle semolina or flour onto a pizza peel and transfer the first circle. Shake to make sure the dough isn't sticking. If it is add more semolina or flour.

5. Top pizza with half the tomato mixture and bocconcini pieces.

6. Bake for 5-10 minutes or until the cheese is melted and the edges are browned.

7. Cut pizza then drape over half the prosciutto and top with half rocket leaves before serving. Repeat with remaining ingredients.

Prepare Ahead

OK. I know some people love cold pizza but I'm not so convinced. You can make your dough and keep in the fridge for 24 hours or freezer for longer. Just allow to come to room temp before topping and cooking.

Variations for Serving Sizes

I often make a mini pizza about half the size of this if there are just 2 of us. If you need to serve more, I'd make 2 separate pizzas rather than trying to make on big one because a larger pizza will be difficult to cook in your home oven. Although if you happen to own a proper wood fired pizza oven, ignore this comment (and I'm very jealous)!

Variations

vegetarian - skip the prosciutto and change the name to a tomato & rocket pizza.

vegan - replace the butter in the sauce with extra virgin olive oil. Skip the cheese and proscuitto and change the name.

different greens - rocket is a favourite here because of the fresh pepperiness but you could use other salad leaves if you like.

dairy-free - just skip the cheese. There's enough going on with this pizza that you'll hardly notice it.

carb lovers / more substantial - make extra pizza or serve with garlic bread.

gluten-free / low carb - use this cauliflower pizza base.

short on time - use a commercial pizza base or pita bread instead of making your own.

Waste Avoidance Strategy

pizza dough - divide into 2 balls and freeze in ziplock bags.

tomato paste - pantry.

butter - keeps in the fridge for months.

bocconcini or fresh mozzarella - generally keeps in an unopened container for weeks otherwise freezes well.

prosciutto - unopened packs will keep in the fridge for months. Can be frozen.

handful rocket (arugula) leaves - use for another meal.

Problem Solving Guide

oven smoking - It's important to remove any leftover semolina or flour from the pizza stone after you bake each pizza. I find the best way to do this is to just scrape it to the back with my pizza peel. If you don't have a pizza peel, you can use your hand inside a thick oven mitt to wipe the pizza stone down or even a very large wad of scrunched up news paper. Best to have some windows open while you're cooking the pizza to make sure you get fresh air in.

pizza soggy on the bottom - this means your heat from the bottom wasn't high enough. Next time preheat your oven for longer and keep cooking until you're happy with the underside of the dough. Excess or watery toppings can have an impact here too.

too charred – next time get your pizza out earlier.

pizza crust too crunchy – Sounds like you’ve over baked your pizza. Next time get it out a little earlier.

don’t have a pizza stone? – bake on a preheated baking tray in the middle of your oven on it’s highest setting. It may take a little longer to cook and won't have as lovely a texture. If you like pizza it's worthwhile investing in a pizza stone - I picked up mine for about $15 and it's paid for itself many times over.

don't have a pizza peel? - either use an upside down baking tray or roll your dough out onto al foil and bake the pizza on the foil base.

pizza sticking to the pizza peel - next time use more semolina or flour. For now, use your hands to lift up small bits of pizza and push some flour under. Work your way around until the pizza wobbles when you shake. If you're worried about his step you can roll your dough out onto al foil and use the foil to transfer to the oven but the texture won't be as good.

I have an element at the bottom of my oven - if you can't put the pizza stone directly on the floor of the oven, just put it on the lowest shelf so it is close as possible to the element so it gets super hot.

can't find semolina? - fine polenta will work or just use flour instead.