Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.45 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 7grams instant dried yeast
- 2 cup plain flour
- 1tablespoons extra virgin olive oil (to serve)
- 4 medley cherry tomatoes, halved, deseeded, diced
- 1teaspoons freshly ground pepper
- 100grams baby rocket leaves
- 2/3 cup tomato passata sauce
- 2tablespoons olive oil
- 1/2teaspoons caster sugar
- 12 slice prosciutto, roughly chopped
- 200grams bocconcini, roughly chopped
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2330kJ
Protein
26.2grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
For the pizza dough, sift flour into a large bowl. Combine the water, yeast, salt, sugar and oil in a jug. Stir into the flour and mix to form a soft dough.
Step 2 of 6
Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic.
Step 3 of 6
Preheat oven 220°C fan forced. Cut the pizza dough in half. Roll each piece out to a 22x34cm rectangle. Place onto two lightly greased baking trays.
Step 4 of 6
Spread each base with 2 tbsp. passata sauce. Bake for 6-8 minutes or until light golden. Remove from the oven.
Step 5 of 6
Spread the remaining passata sauce over pizzas, top with rocket, prosciutto, bocconcini and Kumato® tomatoes. Bake for a further 4-5 minutes until the cheese is slightly melted.
Step 6 of 6
Season with salt and pepper, then drizzle with oil and serve.
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