Prosciutto and Mozzarella Pizza
Recipe will make 2 pizzas
- Pizza dough:
- 30g fresh yeast (14g dry yeast)
- 300ml warm water
- 500g all purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 box of tomato purée (around 400ml/ 1,5 cup)
- 2 tablespoon olive oil
- Dried oregano
- Salt, pepper and sugar
- 2 balls of fresh mozzarella ( grate it or cut into small pieces)
- 6-8 slices thinly sliced prosciutto (per pizza)
- Black olives (around 20)
- Cherry tomatoes (around 20, cut in halves)
- Arugula (Rocket)
- Fresh basil
- In a bowl, mix yeasts with warm water, add sugar and 4 teaspoons of flour. Place it in a warm spot for around 15 minutes so the yeasts activate.
- Sift the flour into a large bowl, add salt, yeasts mixture and olive oil.
- Knead the dough for around 15 minutes (you can use a mixer).
- Cover the bowl with dampened cloth and let the dough rest for 1,5h.
- Divide the dough into two equal parts and place on a floured working surface.
- Use your fingers to stretch it, then shape the rounds. If needed you can help yourself with a rolling pin at the beginning. Let the dough rest for around 30 minutes under the cloth.
- Heat up the oven to maximum 250*C (480*F).
- In a small pot, heat up tomato purée and olive oil with salt, pepper, dried oregano and pinch of sugar. Bring it to boil and cook for 10 minutes on a low heat.
- op it with tomato sauce, drawing circles.
- Top your pizza with grated mozzarella and bake for 10 minutes in 250*C (480*F). After 7 minutes of baking top pizza with prosciutto (if your slices are thick, put them on your pizza at the beginning of baking).
- Right after taking your pizza of the oven, top it with tomatoes, black olives and arugula.
- Sprinkle with salt and basil leaves.
- Repeat with the remaining dough.
- Note: I bake my pizza on a baking stone. If you are using a baking sheet, brush it with olive oil before.