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Prosciutto and cheese pizza
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Indulge in Curtis Stone's savory prosciutto and cheese pizza for a mouthwatering family meal.
Ingredients:
  • 165.00 gm lukewarm water
  • 5.00 gm Caster Sugar
  • 1 tsp (about 1/2 sachet) Dry Yeast
  • 375.00 ml Brand Plain Flour, plus extra for dusting
  • 1.80 gm salt
  • 18.20 gm extra virgin olive oil
  • 370g Kent pumpkin, seeds removed, sliced into 3cm wedges, cut in half
  • Olive oil, for drizzling
  • 80g baby rocket
  • 62.50 ml Parmesan Cheese Shredded
  • 1 tsp Brand Dried Thyme
  • 11.80 gm Brand Dijon Mustard
  • 40.00 ml Brand Red Wine Vinegar
  • 54.60 gm extra virgin olive oil
  • 1/2 x 400g can Brand Italian Diced Tomatoes
  • 3 cloves garlic, crushed
  • 36.40 gm extra virgin olive oil, plus extra for drizzling
  • 125.00 ml Parmesan Cheese Shredded
  • 125.00 ml Mozzarella Cheese Shredded
  • 6 thin slices Prosciutto, from the deli
  • 20g baby rocket
Instructions:
  • Combine water, sugar, and yeast in a liquid measuring cup. Allow to sit for 5 minutes until a foam forms on the surface.
  • Combine flour and salt in a food processor. Add the yeast mixture and oil, blend for about 10 seconds until a dough forms. Transfer to a lightly floured surface and knead for 2 minutes until smooth and elastic. Dough will be slightly sticky but should release cleanly from your hands.
  • Transfer the dough onto a floured baking tray, sprinkle the top with flour, cover with plastic wrap, and let it rise in a warm place for 45 mins to 1 hr until doubled in size.
  • For the salad, first preheat the oven to 280°C (260°C fan) or as high as possible. Line a large oven tray with baking paper and drizzle with oil to prevent sticking. Spread out the pumpkin wedges in a single layer on the tray, drizzle with more oil, and season with salt and pepper. Roast for 10-12 minutes until golden and tender. Let it cool before moving the oven rack to the lower part of the oven.
  • In a small bowl, blend thyme, mustard, and vinegar. Slowly whisk in the oil until smooth. Season with salt and pepper to taste.
  • In a clean food processor, briefly blend tomatoes with garlic and oil. Season with salt and pepper.
  • Gently coat a large baking tray with oil. Spread the dough onto the tray, forming a 37 x 29cm rectangle.
  • Evenly coat the dough with tomato sauce, sprinkle on the cheeses, and season with salt and pepper. Bake the pizza for around 10 minutes until the crust is crispy and golden brown. Top with prosciutto and scatter the 20g of rocket.
  • Combine the arugula and pumpkin in a bowl. Drizzle with dressing until coated, then sprinkle with Parmesan cheese. Serve with pizza.

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