Prosciutto, olive and onion pizza
Serves 4 | prep 30-40 minutes, plus rising time | total time
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
- Place the yeast and sugar in a bowl with 300ml tepid water. Let sit for 5 minutes, until the yeast starts to foam.
- 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.
- 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.
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.
- 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.