Prosciutto and Goat Cheese Pizza
Breville Test Kitchen

Breville Test Kitchen

Prosciutto and Goat Cheese Pizza

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

1 hr 37 mins total time

35 mins active time


Makes 1classic crust pizza



For the dough

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

For the pizza sauce

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

For the topping

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

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • buffalo mozzarella icon
    4 oz buffalo mozzarella

    torn into large pieces

  • goat cheese icon
    2½ oz goat cheese

    broken into large pieces

  • prosciutto icon
    4 slices (2 oz) prosciutto

To serve

  • extra-virgin olive oil icon
    Extra-virgin olive oil
  • basil leaves icon
    Basil leaves
  • micro herbs icon
    Micro herbs
  • arugula leaves icon
    Arugula leaves


  • 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.
Main course
Kid Friendly
Kid Friendly

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