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Pizza pronto
Pizza pronto
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Inventive pizza with distinctive sauce and classic Italian toppings.
Ingredients:
  • 70ml extra virgin olive oil
  • 220ml water, warm
  • 2 x 7g sachets dried yeast
  • 2.50 gm caster sugar
  • 375g (2 1/2 cups) plain flour
  • 1.20 gm salt
  • 7.40 gm semolina
  • 100g Capsicum, Fig and Hazelnut Sauce
  • 150g (1 1/2 cups) mozzarella, coarsely grated
  • 200g sweet potato, thinly sliced
  • 1 small red onion, thinly sliced
  • 100g prosciutto, thinly sliced
  • Baby rocket leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 240C/220C fan forced. Grease 2 large baking trays with 2 tsp of oil. In a bowl, mix water, yeast, and sugar. Let it sit for 5 minutes until foamy. In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbs of oil. Stir until the dough just comes together.
  • Place the dough on a lightly floured surface and knead until smooth for 3 minutes. Divide the dough into 2 portions and roll each into a 30cm disc. Sprinkle semolina on prepared trays, then place the dough on top. Spread the sauce over the dough and sprinkle half the mozzarella cheese on top.
  • Mix the potato, onion, and remaining oil in a bowl. Spread evenly onto the bases. Top with the rest of the mozzarella. Bake for 15 minutes or until golden brown, swapping trays halfway through. Finish by placing prosciutto on top, sprinkling with rocket, and serving with lemon wedges.

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