15 - 45 minutes
1/2 cup (125ml) tomato sugo (tomato sauce)
6 prosciutto slices, coarsely torn
4 marinated artichokes, quartered
100g char-grilled capsicum, thickly sliced
1/2 cup (85g) green olives
50g semi-dried tomatoes
8 bocconcini, coarsely torn
Baby rocket leaves, to serve
3/4 cup (185ml) warm water
1 tsp dried yeast
1/2 tsp caster sugar
2 tbs extra virgin olive oil
2 cups (300g) plain flour
1/2 tsp salt
To make dough, combine water, yeast and sugar in a jug. Set aside for 5 minutes or until foamy. Add oil and stir to combine. Combine flour and salt in a bowl. Add water mixture; use a round-bladed knife to mix until well combined. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a bowl and cover with plastic wrap. Set aside for 30 minutes or until dough rises by a third.
Preheat oven to 240°C. Divide dough into 2 even portions. Roll each to a 40cm round disc; place on 2 oven trays. Spread sugo over each base. Arrange prosciutto, artichokes, capsicum, olives and tomatoes over each pizza. Top with bocconcini. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until golden brown and cooked through. Remove from oven. Top with rocket; serve.
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