Homemade proscuitto pizza

Recipe from: 19 August 2010

Ingredients 19
Servings 1
Time 40 mins


  • Dough:
  • 4
    cake flour
  • 2
  • 2
    dried instant yeast
  • 2
  • 2
    olive oil
  • 350
    luke warm water
  • Tomato sauce:
  • 200
    passata/tomato puree
  • mixed herbs
  • sugar
  • salt
  • pepper to taste
  • Topping:
  • 8
    slices Proscuitto
  • parmesan shavings
  • fresh rocket
  • olive oil
  • salt and pepper to taste


40 mins
Pizza dough:
Combine all the ingredients together to form a dough, then knead until smooth and elastic (+ - 5 minutes).
Place back into a bowl, cover and allow to proof(rise) in a warm area for +- 30 minutes (should double in size).
If you don't want to use the dough straight away, refrigerate to stop the dough from rising more and use within 2 days.
Preheat the oven to 230 degrees.
Divide dough into 2 balls, then stretch and spread the dough out onto two greased baking trays (you can make your pizza round or rectangular).
Prick holes into the dough with forks and brush with olive oil.
Bake for 5 minutes(this prevents the base from getting soggy).

Make tomato sauce for base:
Combine passata/tomato puree with mixed herbs, sugar, salt and pepper to taste.

Proscuitto pizza:
Spread the other base with tomato sauce and a handful of grated mozzarella cheese.
Bake for +- 10 minutes
Top baked base with Proscuitto slices (+- 8 slices), Parmesan shavings and fresh rocket.
Drizzle with extra virgin olive oil.
Season with freshly ground salt and pepper.

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