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Sunday, May 29, 2011

Prosciutto and Rocket Pizza


I had my gorgeous parents (laughing above) and brother over for a pizza feast this week to try out the Pete Evans Pizza Oven by Breville that they gave me for my Birthday. It's got a ceramic plate that heats up just like a brick pizza oven and takes less than 10 minutes to get a crispy crunchy wood fire tasting pizza. I made a few different pizzas from the pizza book that comes with the pizza oven and we all said the Prosciutto and Rocket Pizza was the best. The balsamic and rocket added a really nice zing, you have to try it!

Basic Pizza Dough
(Pete Evans Pizza Book)
Makes four 30cm (12 inch) bases

Ingredients:
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
250ml (1 cup) lukewarm water
425g 00 (strong bakers) flour

Method:
1. Add yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
2. Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm draught free place for 30 minutes or until dough has doubled in size
4. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
5. Divide dough into 4 x 170g dough balls and set aside until required
(I made the night before, double wrapped the balls and put them in the fridge, then rolled them out on the night. They freeze for up to 8 weeks)



Prosciutto and Rocket Pizza

Ingredients:
170g pizza dough
1/3 cup pizza tomato sauce
1/2 cup (40g) mozzarella cheese, shredded
5 basil leaves
3-4 Roma tomatoes, sliced
1 teaspoon whole roasted garlic, optional
Salt and pepper, to taste

To Finish:
Rocket
Balsamic vinegar
6 slices prosciutto
Parmesan, shaved

Method:
1. Roll dough ball out on a lightly floured surface until pizza base is 0.5mm thick
2. Lay out grease proof paper, sprinkle with flour, place pizza base on top
3. Pierce the pizza base all over with a fork
4. Spread tomato sauce over pizza base and sprinkle evenly with mozzarella cheese, basil, tomatoes and garlic Season with salt and pepper
5. Place in Pizza Maker for 10 minutes or until the base is golden and the sides crispy
6. Remove from Oven and slide pizza onto a chopping board
7. Sprinkle with rocket and balsamic vinegar
8. Slice into 6 pieces
9. Top each piece with a slice of prosciutto and shaved parmesan

I'm sure you could make this pizza in your oven, on a pizza tray, it might just take a few more minutes



Sorry it was so delicious I forgot to take a photo until it was nearly gone!

Best served with a bottle of red wine and garlic and herb ciabatta on the side

Linking up with Remodelaholic you can check out some more delicious recipes over here

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2 comments:

  1. looks delicious, these are some of my favorite toppings for pizza! I am currently pretty obsessed with Arugula (Rocket...but no one calls it that in the states)

    wandered over from remodelholic link party :)

    ReplyDelete
  2. I featured you this week @ Workshop Wednesday! Stop by and grab a featured button! Can't wait to see what you are up to this week!

    ReplyDelete

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