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Prosciutto, Olive and Rocket Pizza

Ingredients

  • Pizza Dough

  • 2½ cups (375g) White Wings plain flour

  • 8g sachet Defiance dried yeast

  • 1 teaspoon caster sugar

  • ½ teaspoon salt

  • 1 cup (250ml) warm water

  • 1 tablespoon Olive Grove olive oil

  • Topping

  • 4 tablespoons pizza sauce

  • 200g mozzarella cheese, thinly sliced

  • 1 teaspoon dried oregano

  • 10 thin slices prosciutto (100g)

  • 2/3 cup (100g) pitted black olives

  • ½ cup (110g) drained bottled char-grilled capsicum strips

  • olive oil spray

  • 2 cups (35g) baby rocket

  • ¼ cup (15g) shaved Parmesan cheese

Method

1 Prepare dough. Combine flour, yeast, sugar and salt in a large bowl. Make a well in the centre and pour in water and olive oil; mix to form a soft dough. Turn dough onto a floured surface and knead for 5 minutes or until smooth and elastic.
2 Place dough in a large, lightly oiled bowl. Cover and let stand in a warm place for 1 hour or until double in size.
3 Preheat oven to 220ºC. Grease two 30cm pizza trays.
4 Spread pizza sauce over pizza bases, leaving a 1.5cm border. Top with mozzarella, then oregano, prosciutto, olives and capsicum. Spray pizzas with olive oil spray.
5 Bake for 10 minutes, then swap shelves. Bake for 10 minutes longer or until bases are crisp. Meanwhile, combine rocket and Parmesan cheese. Top cooked pizzas with rocket salad. Serve immediately.


Tips:

  • Try using pesto in place of pizza sauce.
  • Substitute sliced chorizo for prosciutto.
  • Use semi-dried tomatoes instead of capsicum
    • 20 minutes (plus 1 hour standing time)
    20 minutes
    4
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    Claire Cooper commented on 02-Nov-2009 04:40 PM5 out of 5 stars
    This is a good crowd pleaser!
    Anonymous commented on 05-Nov-2009 11:20 AM5 out of 5 stars
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    Anonymous commented on 05-Nov-2009 11:21 AM5 out of 5 stars
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