Tomato, Bocconcini & Prosciutto Pizza
450g (3 cups) strong bread or pizza flour, plus extra to dust
7g (1 sachet) dried yeast
1½ teaspoons salt
310ml (1¼ cups) lukewarm water
1 tablespoon olive oil
1 tablespoon olive oil
½ brown onion, finely diced
1 garlic clove, crushed
½ teaspoon dried oregano
400g tin diced tomatoes
½ teaspoon sugar, or to taste
Salt and ground black pepper
270g bocconcini, cut into 1cm-thick slices
200g large grape tomatoes, halved or quartered if large
8 thin slices prosciutto
50g rocket leaves
Extra virgin olive oil, to drizzle
This is a terrific pizza recipe and it’s particularly fun to make with kids. It has become a favourite in our house and when the kids were a little younger it was a regular fixture for Friday night dinner, when their friends would come for a play and an early dinner. Together we would knead and roll the dough, then top it, bake it and eat it. They loved it and I’m sure you will too.
Recipe from Anneka Manning of BakeClub.
To make the pizza dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it.
Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Meanwhile, to make the pizza sauce, put the olive oil and onion in a medium saucepan over medium heat and cook, stirring occasionally, for 8 minutes or until the onion is tender. Add the garlic and oregano and cook for 1 minute or until aromatic. Add the tomatoes and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, or until thickened to a thick sauce consistency. Remove from the heat and season with sugar, salt and freshly ground black pepper, to taste. Set aside to cool.
Preheat the oven to 230°C.
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Divide the dough into 2 equal portions. Roll out one portion on a piece of non-stick baking paper large enough to line a large oven try to a rectangle about 3mm thick. Transfer to the tray and prick all over with a fork. Repeat with the remaining dough and another piece of non-stick baking paper and large oven tray.
Spread the pizza bases with the pizza sauce and top with the bocconcini slices, dividing evenly. Bake in preheated oven for 15-18 minutes, swapping the trays after 8 minutes, until the bases are crisp, golden and cooked through.
Remove from the oven, top with tomatoes, prosciutto and rocket, sprinkle with freshly ground black pepper and drizzle with a little olive oil. Serve cut into portions.