Prosciutto Ham & Mushroom Pizza Ingredients: For the Base: 300g (10oz) Strong Bread Flour 1 tsp Instant Yeast (from sachet or tub) 1 tsp Salt 200ml (6 fl oz) warm water 1 tbsp Olive Oil
For the Tomato Sauce: 100ml (3 fl oz) Passata For the Topping:
Recipe supplied by
Handful of Black & Green Olives (optional) Handful of Basil Drizzle of Olive Oil
Handful of grated or shaved Parmesan Handful of Cherry Tomatoes, halved 100g (3oz) Button Mushrooms, chopped 200g (7oz) Proscuitto Ham
1 . Add the flour to a large bowl and stir in the yeast and salt. In the centre of the mixture make a well and pour in the 200ml warm water and the olive oil and bring together with a wooden spoon – the dough should be fairly wet. 2 . Turn the dough onto a lightly floured surface and knead for approx 5 minutes. 3 . Cover with a tea towel whilst preparing the topping and set to one side – you don’t need to leave the dough to rise as it’s not essential for a thin crust. 4 . Using a rolling pin, roll the dough out to around 32cm (12½”) across and fairly thin as it will rise in the oven. Lift the pizza base on to your non-stick pizza crisper. 5 . Heat the oven to 240°C, Fan 220°C, Gas Mark 8. 6 . Smooth the Passata on top of the pizza base with the back of a spoon. 7 . Scatter the base with the chopped mushrooms, tomatoes, and ham.
8 . Bake for 8-10 minutes or until crisp and golden. Top with the Parmesan cheese, olives and a handful of basil.