Pizza with smoked ham, cherry tomatoes and Leerdammer

This recipe has been made by food writer, stylist and cook Rosie Birkett. She has partnered with us to created her favourite ways to cook with Leerdammer. Enjoy!

Makes 2-4 pizzas


For the pizza dough:

  • 200g 00 flour
  • 150g plain flour
  • ½ a 7g sachet of fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 225ml lukewarm water
  • 1 tbsp extra virgin olive oil

For the topping:

  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 sprig thyme, leaves picked
  • 1 clove garlic, finely sliced
  • A handful of basil
  • 300g cherry tomatoes (preferably Datterini), halved, plus a handful of whole ones
  • 2 tsp red wine vinegar
  • 20g good quality smoked ham, cut into cubes
  • 4 slices of Leerdammer
  • A handful of rocket
  • Parmesan, cut into shards using a potato peeler


  1. Sift the flour, sugar, salt and yeast into a large mixing bowl. Add the water and olive oil and mix to form a loose, sticky dough. Cover with a clean tea towel and leave to sit in a warm place for one hour.
  2. Turn the dough out onto a floured surface, and knead for about 10 minutes, using your hands to pull, stretch and then fold the edges of the dough up and over into the middle, and repeating. Leave it to rest for ten mins then repeat. Shape into a ball and put in an oiled bowl. Cover with cling film and place in the fridge for at least 12 hours, preferably overnight.
  3. The next day, lightly flour the surface and repeat the stretching and folding motion with the dough for a further 10 mins, then divide the dough into 2 or four balls, depending on how big you want your pizza. I find it can be fun to do little baby ones – kids in particular seem to love these. Leave the balls to rest for a further 30 mins, then, preheat the oven to 220°C and put 2 baking trays in the oven to heat up (or a pizza stone, if you have one)
  4. To make the topping sauce, heat 2 tbsp olive oil over a medium heat in a heavy-bottomed frying pan. Add the onion, thyme, garlic and a pinch of salt and cook for 5-8 mins, until the onion is softened and aromatic. Add the cherry tomato halves and basil and cook, stirring, for 10-15 mins, until the tomatoes have collapsed and made a lovely silky sauce. Add the red wine vinegar, season and stir.
  5. On a floured surface, knock back the dough. Then flatten each ball and roll out into circles, using a floured rolling pin. Once you have a loose circular shape, use the palm of one hand in the middle of the dough to rotate it, while you use the other hand to gently stretch out and flatten it around the edges to form a larger circle or your desired shape and thickness. Place each base onto a sheet of tin foil larger than the base.
  6. Spoon a couple of tablespoons of the cherry tomato sauce onto the bases and top with the with the Leerdammer slices, followed by the ham and remaining tomatoes. Take the hot baking trays (or the pizza stone) out of the oven and, picking up the foil with the bases on, transfer the bases onto the trays. Bake for 16–20 minutes, until the crust is puffed and golden and the cheese is melted. Repeat with the other pizza(s), then top with the rocket, parmesan. Devour.