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Pesto, prosciutto & bocconcini pizza
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a mouthwatering homemade pizza tonight!
Ingredients:
  • Plain flour, extra, to dust
  • Olive oil spray
  • 125ml (1/2 cup) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 2.50 gm caster sugar
  • 225g ( 1/2 cups) plain flour
  • 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
  • 20.00 gm bought pesto
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 220°C. In a small bowl, mix together the water, yeast, and sugar. Let it sit for 5 minutes until it becomes foamy.
  • In a bowl, create a well in the center of the flour. Pour in yeast mixture and oil. Use a round-bladed knife to mix with a cutting motion until combined. Use your hands to bring the dough together in the bowl.
  • Transfer the dough onto a gently floured surface and knead for 5 minutes until it becomes smooth and elastic.
  • Grease a 25 x 30cm baking tray with olive oil spray. Roll out dough into a 25 x 30cm rectangle on a floured surface, then transfer it to the tray.
  • Cover the pizza base with flavorful pasta sauce and layer it with savory prosciutto and creamy bocconcini. Bake in the oven for 12-15 minutes until the base is crisp and the prosciutto and bocconcini turn golden. Take out from the oven.
  • Spread pesto over the pizza crust and generously garnish with baby rocket leaves. Slice and enjoy!

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