Prosciutto Ham and Mushroom Pizza

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Prosciutto Ham and Mushroom Pizza

Ingredients

For the base:

300g strong bread flour

1 tsp instant yeast (from a sachet or a tub)

1 tsp salt

1 tbsp. olive oil, plus extra for drizzling

For the tomato sauce:

100ml passata

For the topping:

Handful of grated or shaved parmesan

Handful of cherry tomatoes, halved

100g button mushrooms , chopped

200g Prosciutto Ham

Handful of black and green olives (optional)

Handful of basil 

Method

Add the flour to a large bowl and stir in the yeast and salt.

In the centre of the mixture make a well and pour in 200ml warm water and the olive oil and bring together with a wooden spoon – the dough should be fairly wet.

Turn the dough on to a lightly floured surface and knead for 5 minutes or so.

Cover with a tea towel and set to one side – you don’t need to leave the dough to rise as it’s not essential for a thin crust.

Using a rolling pin, roll the dough out to around 32cm across – the dough needs to be fairly thin as it will rise in the oven.

Lift the pizza base on to your non-stick pizza crisper.

Heat the oven to 240C/fan 220C /gas 8.

Smooth the passata on top of the pizza base with the back of a spoon.

Scatter the base with the chopped mushrooms, tomatoes, and ham.

Bake for 8-10 minutes or until crisp and golden.

Top with the parmesan cheese, black and green olives and a handful of basil.

Products Used

NATURAL ELEMENTS LARGE STONEWARE SERVING BOWL

KITCHEN CRAFT BEECH WOOD 40CM SPOON

COLOURWORKS 3 PIECE PINK ACRYLIC MEASURING JUG SET

KITCHEN CRAFT BUTCHERS BOY SET OF 2 TEA TOWELS

KITCHEN CRAFT BEECH WOOD SOLID 40CM ROLLING PIN

MASTER CLASS CRUSTY BAKE NON-STICK PIZZA TRAY

WORLD OF FLAVOURS ITALIAN BAMBOO GRATER WITH HOLDER

MASTER CLASS 15CM CERAMIC CHEFS KNIFE