Ingredients
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125ml (1/2 cup) warm water
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2 teaspoons (7g/1 sachet) dried yeast
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1/2 teaspoon caster sugar
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225g ( 1/2 cups) plain flour
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1 tablespoon olive oil
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Plain flour, extra, to dust
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Olive oil spray
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125ml (1/2 cup) Napoletana pasta sauce (Barilla brand)
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6 thin slices prosciutto, excess fat trimmed
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2 small (about 70g) fresh bocconcini, drained, thickly sliced
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1 tablespoon bought pesto
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Baby rocket leaves, to serve
Method
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1Preheat oven to 220°C. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
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2Place flour in a bowl and make a well in the centre. Add yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring dough together in bowl.
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3Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
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4Lightly spray a 25 x 30cm (base measurement) baking tray with olive oil spray to grease. Roll out dough on a lightly floured surface into a 25 x 30cm rectangle. Place on prepared tray.
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5Spread pizza base with pasta sauce. Top with prosciutto and bocconcini. Bake in oven for 12-15 minutes or until base is crisp and the prosciutto and bocconcini are golden. Remove from oven.
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6Top pizza with dollops of pesto and sprinkle with baby rocket leaves. Cut into slices to serve.
Source: taste.com.au
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