Pesto, prosciutto & bocconcini pizza

Method

• 1
  Preheat oven to 220°C. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
• 2
  Place 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.
• 3
  Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
• 4
  Lightly 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.
• 5
  Spread 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.
• 6
  Top pizza with dollops of pesto and sprinkle with baby rocket leaves. Cut into slices to serve.