Prosciutto & garlic mushroom pizza
Strong White Flour (bread flour)
250 g, plus extra for dusting
Dried baking yeast
Calorie controlled cooking spray
1 medium, finely chopped
2 clove(s), finely sliced
1 can(s), large
600 g, Portabella, thickly sliced
4 clove(s), crushed
375 g, torn
1 portion(s), to serve
- To make the pizza base, put the flour and salt in a bowl and make a well in the middle. Combine the yeast and oil with 175ml warm water in a jug and stir to dissolve the yeast. Pour the liquid into the well and mix in to make a dough. Tip onto a lightly floured surface and knead for 2-3 minutes, until smooth.
- Shape into a ball and put in a large bowl that’s been misted with cooking spray. Cover with clingfilm and leave in a dry, warm place for 45 minutes or until doubled in size.
- 3 Meanwhile, make the tomato sauce. Heat the oil in a pan over a low heat and cook the shallot and garlic for 6-8 minutes, until soft. Stir in the tomatoes and thyme. Press a circle of baking paper onto the surface of the tomatoes, to stop the sauce from drying out, and simmer for 20 minutes, until reduced. Discard the thyme and season to taste, then purée using a stick blender. Chill until needed.
- To prepare the mushrooms for the topping, heat the oil in a large nonstick frying pan over a medium heat. Add the mushrooms, garlic and thyme and cook, stirring occasionally, for 5 minutes, until the mushrooms are golden. Remove from the heat and set aside.
- Tip the risen dough onto a lightly floured surface, then knock it back and divide into 3. Shape each piece into a ball, then roll them out into thin pizza bases. Transfer to baking sheets and spread thinly with the tomato sauce. Scatter over the garlic mushrooms, prosciutto and mozzarella, then bake for 12-15 minutes until the base is crisp and the cheese is melted and golden. Top with rocket leaves, and serve half a pizza per person.