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Pesto & prosciutto pizza
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Prep Time:
65 minutes
Cook Time:
15 minutes
Total Time:
80 minutes
Rustic pizza with pesto, bocconcini, and prosciutto - a flavor explosion!
Ingredients:
  • 600g 00 flour
  • 7g sachet dry yeast
  • 2.50 gm caster sugar
  • 18.20 gm extra virgin olive oil
  • 260g pasta sauce
  • 125g tomato
  • 200g fior di latte cheese (see note) or 8 bocconcini
  • 8 thin prosciutto slices, torn
  • 90g pesto
  • 250.00 ml basil leaves
Instructions:
  • In a bowl, mix flour with yeast, sugar, and 1 teaspoon salt. Pour in oil and 1 3/4 cups (435ml) warm water, then blend the ingredients by hand. Transfer the dough into an electric mixer with a dough hook or knead by hand on a floured surface until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 30 minutes or until doubled in size.
  • Preheat the oven to 220°C and place 4 pizza stones or 2 large baking trays inside to heat up.
  • After rising, gently deflate the dough with your fist and divide it into 4 equal portions. Roll out each portion on a lightly floured work surface into a 24cm circle, then transfer them to baking stones or trays.
  • Spread the pasta sauce generously on the pizza bases, leaving a slight border, then layer with tomatoes and cheese. Bake until the crust turns golden, the sauce bubbles, and the cheese melts (10-12 minutes). Arrange prosciutto, pesto, and basil on each pizza before serving.

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