Mascarpone, prosciutto and rocket pizza

  • Portion size: Serves 6
  • Hands-on time 40 min, oven time 12-15 min, plus proving
  • Difficulty: easy

A quick and easy recipe that captures the heady flavours of Italy – mascarpone, prosciutto and rocket – on one pizza.

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Ingredients

  • 375g organic plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • ½ 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
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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 min 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 min before you’re ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few min, 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.
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  5. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 min.
  6. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.

Nutrition

  • 506kcals Calories
  • 24.7g (12.1g saturated) Fat
  • 21.8g Protein
  • 52.4g (3.7g sugar) Carbs
  • 1.3g Salt
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