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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 9 |
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From Australian Delicious - good as party food or a snack while watching TV. Have included proofing time as cooking time (1 hour). Ingredients:
500 g tomatoes (baby mixed yellow and red) |
1/2 cup basil pesto (130 grams or rocket pesto) |
1 tablespoon extra virgin olive oil |
2/3 cup passata (170 grams tomato passata) |
1/2 cup cheddar cheese (60 grams grated) |
200 g bocconcini (baby halved) |
4 slices prosciutto (torn into small pieces) |
1 cup basil leaves |
375 g flour (pizza flour plus extra to dust) |
5 g dry yeast |
2 teaspoons salt |
1 teaspoon caster sugar |
225 ml water (lukewarm) |
1 1/2 tablespoons milk |
1 1/2 tablespoons extra virgin olive oil |
Directions:
1. To make pizza bases, combine flour, yeast, salt and sugar in a large bowl and make a well in the centre and pour lukewarm water, milk and olive oil into well and mix until a dough forms.
2. Turn out dough onto a floured surface and knead for 2 to 3 minutes, until smooth.
3. Place in an oiled bowl and cover with plastic and then wrap a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
4. Cut half the tomatoes in half and mix pesto and oil together.
5. Preheat oven and pizza stones, terracotta tiles or lined baking trays to 240C or 220C fan forced.
6. Punch Dough to knock out air and divide into six equal portions and knead briefly until smooth.
7. Roll each portion into a 12cm circle and then spread with passata and scatter with cheddar cheese and arrange bocconcini and tomatoes on top of each pizza.
8. Using a floured fish or egg slice or paddle transfer pizzas to stones, tiles or lined trays and cook for 10 to 12 minutes until bases are crisp and cheese melts.
9. Top with prosciutto and basil and drizzle with pesto mixture to serve.
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