Prosciutto and cheese pizza
White spelt flour
1¼ cup(s), (180g)
1 medium, finely chopped
2 large, ripe, chopped
2 clove(s), crushed
2 tbs, shredded, plus extra to serve
Reduced-fat 15% cheddar cheese
⅔ cup(s), grated, (80g)
Swiss brown mushrooms
120 g, sliced
Prosciutto fat trimmed
72 g, (buy 80g), fat trimmed, thinly sliced, torn
3 x 3 second spray(s)
- Combine flour and pinch of salt in a medium bowl. Make a well in the centre. Add yeast and sugar. Pour in oil and ½ cup (125ml) warm water and mix with a flat-bladed knife until dough sticks together. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Lightly spray a clean bowl with oil. Place dough in bowl and set aside, covered with plastic wrap and a clean tea towel, in a warm place for 30–40 minutes or until dough has doubled in size.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add tomatoes, garlic and shredded oregano and cook, stirring often, for 8–10 minutes or until liquid has reduced and sauce has thickened. Cool slightly.
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 36cm pizza tray with oil. Punch dough down with a fist. Turn onto a lightly floured surface and knead for 30 seconds until smooth. Roll out dough until roughly 30cm in diameter. Lift onto prepared tray, pressing to the edges.
- Spread tomato mixture over dough. Sprinkle with one-third of the cheese. Top with mushrooms and prosciutto. Sprinkle with remaining cheese and bake for 15–20 minutes or until base is crisp and golden. Serve sprinkled with extra oregano.