Home
See our brands
  • Nature's Delight
  • Nature's Delight Organic
  • Nature's Lane Organics
  • Don Antonio
  • Fruit Force
  • Nature's Garden
  • Natural Delights
  • Healthy Heart Cauliflower Rice
  • La Bella & Il Bello
  • Due Vittorie
  • La Mia Casa
  • Orto D'Autore
  • William Di Carlo
  • Boella & Sorrisi
  • The Lupin Co
  • Natvia
  • Raw Earth
  • Who Gives a Crap
  • Sparky

Rocket & Prosciutto Pizza

Rocket & Prosciutto Pizza
30
TO PREP
-
TO COOK
4
SERVINGS
4
DIFFICULTY
Print recipe

Topping:

⅓ cup coarse polenta

250g fresh buffalo mozzarella, drained and torn into pieces

180g thinly sliced prosciutto, torn into large pieces

1 cup loosely packed rocket leaves, handful fresh basil leaves

Pizza dough:

1/2 tsp caster sugar

2 tsp instant yeast

2 tbsp olive oil, plus more for oiling the bowl and after kneading the dough

525g "00" flour, plus extra

1 tsp of sea salt

Tomato base:

Don Antonio Pizza Sauce

  • Step 1

    For the dough, place sugar in a small bowl with 1 tbsp of lukewarm water and stir. Add in yeast and allow to activate for about 10 minutes. In another small bowl, combine 1¼ cups of lukewarm water with olive oil. Place flour and salt in a separate large bowl and stir in the yeast mixture and oil/water mixture until incorporated into a dough. Place dough on a clean, lightly floured surface, and knead for about 10 minutes (adding more flour if needed, but keeping dough quite wet) or until smooth. Place dough in an oiled bowl and brush a little oil on top. Cover in cling film and then refrigerate for 24 hours.

  • Step 2

    Remove the dough from the refrigerator about 2 hours before you plan to make the pizzas; this will make it easier to stretch.

  • Step 3

    Position a rack in the centre of the oven, set a large pizza stone on the rack, and preheat the oven to at least 250°C.

  • Step 4

    Divide the dough into 4 portions, dust a sheet of baking paper with 1 tbsp polenta. Stretch 1 ball of dough out to about 24cmdiameter disc.

  • Step 5

    Ladle a quarter of the tomato sauce onto the disc of dough. Spread it evenly, leaving a 1½ cm border all around. Using a large, flat tray, slide the dough (still on the baking paper) onto the pizza stone and bake for 3 to 4 minutes. Open the oven, slide out the rack, and quickly arrange a quarter of the mozzarella over the pizza, then bake until the cheese is bubbly and the dough is golden brown around the edges, about 3 to 4 more minutes.

  • Step 6

    Carefully slide pizza back onto baking tray, then transfer it to a cutting board. Remove baking paper. Scatter a quarter of the prosciutto, rocket and basil over the pizza and let this rest for 2 minutes.

  • Step 7

    Cut the pizza into slices and transfer to a serving plate. This pizza is best eaten straight away.

  • Step 8

    Repeat with the remaining dough and toppings.