For the pizza dough, mix the flour and semolina in a bowl. Mix the yeast in 160 ml of lukewarm water and cover for 5 minutes. Add the yeast and 1 teaspoon of salt to the flour mixture. Use the dough hook of the hand mixer for about 5-10 minutes. Knead into an elastic dough and knead in 2 tablespoons of rapeseed oil. Cover and let the yeast dough rise in a warm place for about 30 minutes until it has doubled its volume. Roll out the dough to the size of a baking sheet on a floured work surface.
Pizza sauce: Peel off the shallot and cut into small cubes. Heat 1 tablespoon of rapeseed oil in a saucepan and simmer the shallots in it until translucent.! Peel off the garlic clove, cut in halves, quarter and press in. Add the pizza tomatoes and marjoram, bring to the boil. Add the sauce without a lid Simmer over a mild heat for about 15 minutes, stirring occasionally. Season the pizza sauce with salt, pepper, balsamic vinegar and sugar to taste.
Preheat the oven to 250 degrees. Pre-bake the pizza dough in the hot oven for about 1 minute, then the pizza will not be so mushy. Brush the pizza dough with the pizza sauce, sprinkle with mozzarella and bake in the hot oven at 250 degrees for about 15 minutes.
In the meantime, wash the tomatoes, cut them in half and put them in a bowl, peel the garlic and squeeze in. Clean the rocket, chop up a little and add. Add 2 teaspoons of rapeseed oil and mix in, season the salad with salt and pepper. Take the pizza out of the oven, let it cool down a little, top with the salad and Parma ham. Cut the noble pizza with rocket and Parma ham into pieces and serve immediately.