So simple, a good pizza lets the ingredients sing. Superb prosciutto is a must for this dish.
IngredientsProscuitto Pizza: 1 portion of Va Bene pizza dough Va Bene Sugo (Tomato sauce) Olive oil and flour to coat pizza tray 100g grated mozzarella 150g buffalo mozzarella Salt and pepper 6 thin slices prosciutto Va Bene Pizza Dough: 500g pizza flour (or unbleached plain flour) 150g semolina 2 ½ teaspoons salt 1 ½ cups (375ml) warm water 3 tablespoons olive oil 3 teaspoons (10g) dried yeast Va Bene Sugo (Tomato sauce): 2 x 400g tins of crushed Italian tomatoes 3 tablespoons of olive oil 1 onion finely diced 2 cloves garlic finely chopped 1 bay leaf salt and pepper to taste sugar to taste
MethodVa Bene Pizza Dough: 1) Combine flour, semolina and salt in the bowl of an electric mixer with dough hook attached. 2) Mix water, oil and yeast in a small bowl and stir to dissolve the yeast. 3) Pour water mixture into flour and mix at low speed until combined, then mix on high for 10mins until dough is smooth and elastic, but still quite wet and sticky. 4) Place dough in lightly oiled bowl covered with plastic film and then rest in a warm place for 30mins, or until dough has doubled in size. 5) Divide dough into 4 portions. * The dough can be used at once or stored covered in the fridge overnight. *This will make 4 pizza bases. Va Bene Sugo (Tomato sauce): auté onion, garlic and bay leaf in olive oil until transparent and no colour. Add crushed Italian tomatoes and simmer until reduced to a thick consistency. When cooked, season with salt and pepper. Add sugar to take away the bitter acid taste. This sauce can be used for tomato based pasta sauces as well as on pizza. Proscuitto Pizza: Preheat oven to 250 degrees Lightly brush pizza tray with oil and dust lightly with flour. Roll out dough on floured surface and transfer to tray. Drizzle pizza base with olive oil and lightly top with grated mozzarella. Scatter buffalo mozzarella and season with salt and pepper. Place in oven and cook for 15- 20 mins or until golden brown. Remove pizza from oven and top immediately with prosciutto. Recipe provided by:
Published in Food
on March 16, 2011