Pizzeria-style prosciutto pizza
- Cook time: 1hour15mins
- Serves: 2
- Difficulty: Medium
Ingredients
- 7g dried yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 400ml warm water
- 500g baker’s flour, plus extra to dust
- ¼ cup tomato paste
- 50g prosciutto
- ½ small zucchini, finely sliced
- ¼ capsicum, finely sliced
- ¼ cup kalamata olives
- 100g mozzarella, sliced
- 3-4 sprigs fresh basil leaves
Method
- Preheat oven 30°C, proofing function.
- Place yeast, salt and sugar in a small bowl. Add warm water, stir and set aside for 5 minutes. Put flour into the bowl of a stand mixer and once the yeast and water mix begins to foam, add to the flour.
- Mix on low speed with a dough hook for 10 minutes. Once mixed remove and briefly knead this mix on a floured bench for 3-4 minutes. Transfer to a clean, oiled bowl and cover with cling film. Put dough into preheated oven for 40 minutes, or until it doubles in size.
- When the dough has proved, remove from the oven and place onto a floured work surface, knead for 1 minute and divide the dough into four equal portions.
- Preheat oven to 230°C, with steam. Dust a large flat baking tray with a little flour. Roll out dough on a clean lightly floured surface to about 30cm round and 3mm thick. Transfer to a tray.
- Spread an even layer of tomato paste over the base, top with prosciutto, zucchini, capsicum, olives and mozzarella and place in preheated oven for 12-15 minutes until golden and crispy.
- Remove from oven, sprinkle over basil leaves, and serve. Repeat with remaining dough or freeze, portioned for up to 8 weeks.
