All the heady flavours of Italy - mascarpone, prosciutto and rocket - on one pizza! And it's suitable for vegetarians too.
Ingredients
- 375g organic plain flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1/2 tsp salt
- 1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling
- 6 tbsp passata
- 3 large ripe tomatoes, sliced
- 6 tbsp mascarpone
- 250g bocconcini (mini mozzarella balls)
- 12 thin prosciutto slices
- 24 black olives
- 75g wild rocket
- Small handful fresh basil leaves
Method
- 1. Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.
- 2. Tip onto a floured work surface and knead for 10 minutes until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.
- 3. About 30 minutes before you’re ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few minutes, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle, with a rim. Put on oiled baking sheets.
- 4. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 minutes.
- 5. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.
Nutritional info
Per pizza: 506kcals, 24.7g fat (12.1g saturated), 21.8g protein, 52.4g carbs, 3.7g sugar, 1.3g salt
Wine Recommendation
Go for a light, tangy red like Bardolino or Dolcetto.