* Allow an extra 45 minutes to prove pizza dough.
* Makes: 2 x 30cm PIZZAS
* Preparation: 25 mins
* cooking: 10 mins
1 sprig rosemary, leaves picked
2tbs extra virgin olive oil
6 slices prosciutto,
torn into strips
250g Fresh buffalo mozzarella*
torn
1/2 cup baby rocket
1tbs balsamic vinegar
PIZZA DOUGH
7g sachet instant dried yeast
1 tsp caster sugar
300g (2 cups) plain flour
2 tbs extra virgin olive oil
semolina to scatter
1: To make pizza dough, combine yeast, sugar, a pinch of salt and 180ml (3/4 cup)
warm water in a small jug. leave for 10 minutes or until frothy. place flour in large bowl and make a well in the centre. add yeast mixture and oil. stir with wooden spoon to combine. Using your hands, form into a soft dough.
2: Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place to prove for 45 minutes or until doubled in size.
3: Meanwhile, combine rosemary and oil in a small morter and bruise leaves with pestle. transfer to a small bowl.
4: Place 2 heavy-based oven trays or pizza stones in oven and preheat to 230C, using fists, knock down the dough and divide into 2. On a lightly floured surface roll out each portion to a 30cm round.
5: Remove hot trays from oven, scatter with samolina and slide pizza bases on top. Spoon rosemary oil over each and bake, swapping position of trays halfway through, for 10 minutes or until golden.
6: Top baked bases with prosciutto, mozzarella and rocket. Dizzle with balsamic vinegar to serve.
TIPS:
* Buffalo mozzarella is available from selected supermarkets and delis. Substitute bocconcini or cows milk mozzarella.
Recipe by Mindy Woods.
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