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Prosciutto, rocket & tomato pizza
Prosciutto, rocket & tomato pizza
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Prep Time:
90 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Make a delicious homemade pizza topped with fresh mozzarella, juicy tomatoes, and savory prosciutto for a satisfying weekend meal.
Ingredients:
  • 150g buffalo mozzarella, or 4 bocconcini balls
  • Extra virgin olive oil, to drizzle
  • 25g parmesan cheese, grated
  • 8 slices prosciutto, torn
  • 10 cherry tomatoes, halved
  • 500.00 ml wild rocket leaves
  • 350g strong (baker's) flour, plus extra to dust
  • 5.00 gm caster sugar
  • 7g packet dried instant yeast
  • 36.40 gm olive oil
Instructions:
  • Prepare the pizza dough by first adding 1 cup (250ml) warm water to a jug. In a bowl, mix 1 tablespoon of flour with the caster sugar and yeast. Pour in 3 tablespoons of warm water and stir until combined. Let it sit in a warm spot for 10 minutes until large bubbles form on the surface.
  • Sift the rest of the flour into a large bowl. Mix in the yeast mixture, olive oil, remaining warm water, and 2 teaspoons salt until well combined. Using your hands, bring the dough together, then transfer it to a lightly floured surface. Knead for 5 minutes until the dough is smooth (you can also use an electric mixer with a dough hook). Place the dough in a large, lightly oiled bowl, cover with a damp tea towel, and let it rise in a warm place for about 1 hour until doubled in size.
  • Preheat your oven to a toasty 200°C.
  • Prepare two 26cm pizza trays by greasing them lightly and dusting with flour. Place the dough on a floured surface. Remove air from the dough by gently punching it down, then divide it into 2 pieces and shape each into a smooth ball. Roll out the dough using a floured rolling pin into 25cm rounds. Transfer the dough onto the pizza trays and use your hands to press it out to the edges.
  • Prepare buffalo mozzarella or bocconcini by slicing and patting dry to remove excess moisture. Drizzle olive oil over pizza bases. Layer with mozzarella, parmesan, torn prosciutto, and cherry tomato halves. Bake in the oven for 7 minutes or until crisp and golden. Top with rocket leaves, freshly ground black pepper, and a drizzle of olive oil. Slice and serve hot.

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