THE DAIRY KITCHEN
Roasted Capsicum, Bocconcini and Prosciutto Pizza
By THE DAIRY KITCHEN
Makes
1
Difficulty
Medium
Preparation
30 MINS
Cooking
15 MINS
Stock up at the local deli and whip this amazing pizza up.
Ingredients
1 x 7g sachet dried yeast100ml lukewarm water
2 teaspoons olive oil
1 cup plain flour
1/2 teaspoon salt
coarse semolina, for sprinkling
1/4 cup passata or Italian tomato cooking sauce
75g thinly sliced mozzarella cheese
250g roasted red capsicum strips
1 tablespoon good quality pesto
2 cups (70g) baby rocket leaves
4 bocconcini, roughly torn
5 slices prosciutto, torn into small pieces
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Method
- Combine yeast, water and oil in a small jug, stand in a warm place for approximately 10 minutes or until frothy.
- Combine flour and salt in a bowl, stir in yeast mixture and knead until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover and rest in a warm place for one hour or until doubled in size.
- Knock back dough and roll into a 30cm round. Transfer to a hot pizza stone or baking tray which has been sprinkled with semolina.
- Spread pizza base with passata and top with mozzarella, capsicum and pesto. Bake at 220°C for 10-12 minutes, until crisp and golden.
- Meanwhile combine rocket, bocconcini, prosciutto, oil and vinegar in a bowl and gently toss to combine. Scatter over the hot pizza and serve immediately.
