Rocket & Prosciutto Pizza
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
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
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.