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Home Recipes Low fat

Pesto, prosciutto & bocconcini pizza

bgdiet by bgdiet
January 5, 2019
in Low fat, Recipes
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Pesto, prosciutto & bocconcini pizza
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Pesto, prosciutto & bocconcini pizza

  • 0:15 Prep
  • 0:15 Cook
  • 6 Servings

Ingredients

  • 125ml (1/2 cup) warm water
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 1/2 teaspoon caster sugar
  • 225g ( 1/2 cups) plain flour
  • 1 tablespoon olive oil
  • Plain flour, extra, to dust
  • Olive oil spray
  • 125ml (1/2 cup) Napoletana pasta sauce (Barilla brand)
  • 6 thin slices prosciutto, excess fat trimmed
  • 2 small (about 70g) fresh bocconcini, drained, thickly sliced
  • 1 tablespoon bought pesto
  • Baby rocket leaves, to serve

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.

Source: taste.com.au

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