Prosciutto and Goat Cheese Pizza

Prosciutto and Goat Cheese Pizza

1 hr 37 mins total time

35 mins active time

Medium

Makes 1classic crust pizza

Ingredients


Measurements:

For the dough:

  • 1⅓ cups (7 oz) bread flour
  • 1 tsp instant dried yeast
  • ½ tsp granulated sugar
  • ½ tsp flaky sea salt
  • 3½ fl oz lukewarm water
  • 1 tsp olive oil
  • 1 tbsp semolina

For the pizza sauce:

  • 14½ oz can whole tomatoes
  • 2 tsp extra-virgin olive oil
  • ½ tsp flaky sea salt
  • ½ tsp coarsely ground black pepper
  • ¼ tsp granulated sugar
  • 1 tsp dried oregano
  • 4 large basil leaves

For the topping:

  • ½ cup (2 oz) shredded mozzarella
  • 4 oz cherry tomatoes on the vine
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 4 oz buffalo mozzarella

    torn into large pieces

  • 2½ oz goat cheese

    broken into large pieces

  • 4 slices (2 oz) prosciutto

To serve:

  • Extra-virgin olive oil
  • Basil leaves
  • Micro herbs
  • Arugula leaves

Instructions

  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the warm water and oil to the dry ingredients. Mix on medium speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the warm water and oil to the dry ingredients. Mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic).
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 45 minutes or until the dough doubles in size.
  • 3Meanwhile, make the pizza sauce, put all the ingredients in a food processor or blender and process or blend until well combined. Pour into an airtight container and store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • 4Sprinkle the semolina onto a clean counter. Turn the dough onto the semolina and punch down to remove the excess air. Knead until smooth.
  • 5Stretch the dough out until it is large enough to cover the pizza pan.
  • 6Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/425°F/17 minutes and press start.
  • 7Spread ½ cup (4 fl oz) of the pizza sauce evenly over the dough, leaving a ½-inch border. Top with the shredded mozzarella and tomatoes, season with salt and pepper.
  • 8Once preheated, put the pizza in the oven and cook for 12 minutes. Remove the pizza from the oven, top with buffalo mozzarella and goat cheese. Cook for a further 5 minutes until the mozzarella is soft and the dough is browned.
  • 9Remove the pizza from the oven. Top with prosciutto.
  • 10Drizzle with olive oil, garnish with basil leaves and micro herbs. Slice and serve with arugula.

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