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Prosciutto and cheese pizza

Prosciutto and cheese pizza

Total Time
1 hr 20 min
20 min
30 min


White spelt flour

1¼ cup(s), (180g)

Dry yeast

1 tsp

Caster sugar

¼ tsp

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 large, ripe, chopped


2 clove(s), crushed

Fresh oregano

2 tbs, shredded, plus extra to serve

Extra light cheddar cheese

cup(s), grated, (80g)

Swiss brown mushrooms

120 g, sliced

Prosciutto fat trimmed

72 g, (buy 80g), fat trimmed, thinly sliced, torn

Oil spray

3 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Mixed salad leaves, roma tomatoes and Lebanese cucumber. Add it: 100g chopped fresh pineapple in Step 4. Swap it: Prosciutto for 97% fat-free sliced ham.