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Prosciutto, olive and onion pizza


Serves: 4
timePrep time: 30-40 minutes, plus rising time
timeTotal time:
Prosciutto, olive and onion pizza

Prosciutto, olive and onion pizza


Serves: 4
timePrep time: 30-40 minutes, plus rising time
timeTotal time:

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Ingredients

To make the pizza dough
  • 7g sachet dried yeast
  • 1 tsp caster sugar
  • 250g strong white bread flour
  • 250g plain flour
  • 1 tsp salt
  • 3 tbsp Napolina olive oil, plus extra for greasing
For the pizza topping
  • 200ml Napolina passata
  • 25g Parmesan, finely grated
  • 1 onion, finely grated
  • 1 x 70g pack pitted Kalamata olives with herbs
  • 250g mozzarella, drained and torn
  • 12 slices prosciutto
  • 1 tsp dried oregano
  • 1 x 70g bag wild rocket
  • 2 tbsp Napolina olive oil

Step by step

  1. Place the yeast and sugar in a bowl with 300ml tepid water. Let sit for 5 minutes, until the yeast starts to foam.
  2. Place the flours, salt and olive oil into a large bowl and mix to combine. Create a hole in the middle then pour in the olive oil and the yeast water. Mix together, until you can form a ball. You may need a little extra flour, if the dough seems too sticky. Knead on a floured work surface for 10 minutes, or in a bread machine with a dough hook, until the dough lightly springs back when touched.
  3. Place the kneaded dough into a lightly oiled bowl and cover with clingfilm. Leave to rise for 1 hour in a warm place, or until doubled in size.
  4. Preheat the oven to 240°C, fan 220°C , gas 9. Place 2 baking sheets into the oven. Split the dough into 4 (they should be about 200g in weight each) and on a lightly floured surface roll each out to a 20cm diameter circle.


  5. Remove the baking sheets from the oven, lightly dust with flour and place 1 pizza on each. Spread over the passata (about 2 spoonfuls each), leaving a clear edge around the outside. Top with a little Parmesan then sprinkle over the onion, olives and mozzarella. Lay on the prosciutto and scatter over some dried oregano then cook in the oven for 10-15 minutes, until golden. Repeat with the remaining pizzas then serve scattered with rocket leaves and a drizzle of oil.

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