Prosciutto, Mozzarella and Cherry Tomato Pizza

Prosciutto, Mozzarella and Cherry Tomato Pizza

the Crispy Crust™ Pizza Maker
the Crispy Crust™ Pizza Maker Product Details

this recipe is tailored for:

the Crispy Crust™ Pizza Maker

2 hrs 20 mins total time

35 mins active time

Medium

Makes 4 pizzas

Ingredients

Measurements:

For the dough:

  • 3⅓ cups (17½ oz) bread flour
  • 2 tsp instant dried yeast
  • 2 tsp granulated sugar
  • 2 tsp flaky sea salt
  • 1 tbsp olive oil
  • 1 cup (8 fl oz) lukewarm water

    approximately

For the topping:

  • ¼ cup (2 fl oz) extra-virgin olive oil

    plus extra to serve

  • 2 cloves garlic

    crushed

  • 2 (4½ oz) buffalo mozzarella
  • ¼ cup (¾ oz) finely grated parmesan cheese
  • 7 oz thinly sliced prosciutto

    torn

  • 24 (8¾ oz) cherry tomatoes

    halved

To serve:

  • Flaky sea salt
  • Freshly ground black pepper
  • Basil leaves

Instructions

  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. 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 1 hour or until the dough doubles in size.
  • 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ oz pieces.
  • 4To make the topping, combine the oil and garlic in a small bowl.
  • 5Tear each buffalo mozzarella into 5-6 pieces.
  • 6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 7Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.
  • 8Prick the crusts with a fork or pizza docker.
  • 9Spread 1 tablespoon of the garlic oil over each pizza crust. Divide the Parmesan evenly among the crusts.
  • 10Select the THIN crust setting.
  • 11Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
  • 12Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 3-4 minutes until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
  • 13Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
  • 14Top with mozzarella, prosciutto and cherry tomatoes.
  • 15Repeat with the remaining pizzas.
  • 16Drizzle with extra olive oil, season with salt and pepper and garnish with basil leaves. Slice and serve.

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