Caprese pizza

Instructions

1. Place yeast, sugar and ¾ cup (185ml) warm water in a jug. Whisk until yeast has dissolved. Set aside in a warm place for 10 minutes or until frothy.
2. Sift f lours into a large bowl. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth and elastic. Place in a large oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
3. Place 2 large baking trays in the oven. Preheat oven to 240°C or 220°C fan-forced. Using your fist, punch down centre of dough. Turn onto a lightly floured surface and knead for 20–30 seconds or until smooth. Divide dough in half. Roll out each piece of dough on a lightly floured surface to form a 25cm round. Place pizza bases on preheated trays. Spread with pasta sauce.
4. Place tomatoes, oregano and garlic in a bowl. Toss to combine. Top each pizza base with prosciutto, tomato mixture and bocconcini. Bake for 15–20 minutes or until bases are golden and crisp. Sprinkle with basil and serve.