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Pesto & prosciutto pizza

  • 1:05 Prep
  • 0:15 Cook
  • Makes 4
  • Advanced


  • 4 cups (600g) 00 flour (see note), sifted
  • 7g sachet dry yeast
  • 1/2 teaspoon caster sugar
  • 1 tablespoon extra virgin olive oil
  • 1 cup (260g) good-quality pasta sauce
  • 1/2 punnet (125g) cherry tomatoes, halved
  • 200g fior di latte cheese (see note) or 8 bocconcini
  • 8 thin prosciutto slices, torn
  • 1/3 cup (90g) good-quality basil pesto
  • 1 cup basil leaves


  • 1
    Combine flour in a bowl with yeast, sugar and 1 teaspoon salt. Add oil and 13/4 cups (435ml) warm water and bring the mixture together with your hands. Place in an electric mixer fitted with a dough hook and knead for 10 minutes, or knead by hand on a floured surface until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and rest in a warm place for 30 minutes or until doubled in size.
  • 2
    Preheat the oven to 220°C. Heat 4 pizza stones or 2 large baking trays in oven.
  • 3
    Knock back dough with your fist and divide into 4 portions. Roll out each portion on a lightly floured workbench to a 24cm circle and place on stones or trays.
  • 4
    Spread the pasta sauce over the pizza bases, leaving a 1-2cm border, then top with tomatoes and cheese. Bake for 10-12 minutes until the crust is golden, sauce is bubbling and cheese has melted. Arrange prosciutto, pesto and basil on top of each pizza and serve.

Source: taste.com.au


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