Sunday, 15 April 2012


Friday night is pizza night at our place, and here is one of our favourite toppings.

300g lukewarm water
2 teaspoons dried yeast, 1 sachet
20g olive oil
2 teaspoons sea salt
500g flour

1/2 cup pasta sauce
10 slices prosciutto
1/2 punnet cherry tomatoes, halved
olive oil
handful of rocket and shaved parmesan cheese, to garnish

  1. Place water, yeast, oil, salt and flour into TM bowl and mix for 5 seconds/speed 6.
  2. Set dial to closed lid position and knead the dough for 2 minutes/interval speed.
  3. Place in a clean oiled bowl, cover and allow to prove in a warm place for 20 minutes or until doubled in size.
  4. Preheat the oven to 220 degrees.
  5. Divide the dough into two.  Roll-out to 3mm thick on a sheet of non-stick baking paper dusted with flour.
  6. Top each pizza base with the sauce, then add the tomatoes and prosciutto. Drizzle over some olive oil.
  7. Lift the pizzas (and the baking paper) onto a baking tray, and bake for 15 minutes or until golden and crisp.
  8. Garnish with rocket and shaved parmesan cheese.
Serves 4


  1. Hi there, would this work with gluten free flour? Thanks

    1. Hi Natalie, I usually use plain flour for pizza dough but I also make it with spelt or a mix of both. I haven't tried commercially made GF flour but I don't see why it wouldn't work. You may need to alter the amount of flour to ensure you get the right consistency. xx

  2. Great thank you. I'll give it a go. Your recipes look amazing! My 8 month old loves the tuna/vegetable rice dish! :)

    1. Yes, that was also a favourite of my youngest too. xx