Name: Pear and Prosciutto Pizza
Prep time: 2 h
Cook time: 20 min
Ingredients: 1 x 7g sachet dry yeast; 2 teaspoon sugar; 3 1/4 cups strong flour; 2 tablespoon olive oil; 1 teaspoon salt; 3 tablespoon hummus; 1 large fresh bocconcini ball; 4 Beurré Bosc pears, cored and cut into 8 slices; Zest of 1 lemon; 1 tablespoon pine nuts; 6 slices prosciutto; Fresh rocket, olive oil and salt to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Pizza Base

Dissolve the yeast and sugar in 1/4 cup lukewarm water in a small mixing bowl. Allow to stand for approximately 5 minutes to become soft and foamy
Sift the flour into a large mixing bowl, add the yeast mixture plus an extra 1 cup of lukewarm water, oil and salt to the flour, mix to make a sticky dough
Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic
Place the dough into a large clean and lightly oiled bowl, cover with a clean tea towel and leave in a warm place, allow to double in size, approx 1 1/2 hours
Punch down and use as required alternatively the dough can be frozen at this stage

Pizza

Pre-heat the oven to 220°C
Roll out the dough to the size required. Place onto a lightly oiled baking tray
Spread the pizza base with the hummus
Then randomly place pieces of the bocconcini and pear slices around the pizza
Sprinkle with the lemon zest and pine nuts
Place in the pre-heated oven and bake for 15-20 minutes or till lightly colored and crisp
To serve, scatter torn pieces of prosciutto and fresh rocket over the pizza. A drizzle of olive oil and salt can be added

Pizza Base

Dissolve the yeast and sugar in 1/4 cup lukewarm water in a small mixing bowl. Allow to stand for approximately 5 minutes to become soft and foamy
Sift the flour into a large mixing bowl, add the yeast mixture plus an extra 1 cup of lukewarm water, oil and salt to the flour, mix to make a sticky dough
Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic
Place the dough into a large clean and lightly oiled bowl, cover with a clean tea towel and leave in a warm place, allow to double in size, approx 1 1/2 hours
Punch down and use as required alternatively the dough can be frozen at this stage

Pizza

Pre-heat the oven to 220°C
Roll out the dough to the size required. Place onto a lightly oiled baking tray
Spread the pizza base with the hummus
Then randomly place pieces of the bocconcini and pear slices around the pizza
Sprinkle with the lemon zest and pine nuts
Place in the pre-heated oven and bake for 15-20 minutes or till lightly colored and crisp
To serve, scatter torn pieces of prosciutto and fresh rocket over the pizza. A drizzle of olive oil and salt can be added

Pizza Base

Dissolve the yeast and sugar in 1/4 cup lukewarm water in a small mixing bowl. Allow to stand for approximately 5 minutes to become soft and foamy
Sift the flour into a large mixing bowl, add the yeast mixture plus an extra 1 cup of lukewarm water, oil and salt to the flour, mix to make a sticky dough
Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic
Place the dough into a large clean and lightly oiled bowl, cover with a clean tea towel and leave in a warm place, allow to double in size, approx 1 1/2 hours
Punch down and use as required alternatively the dough can be frozen at this stage

Pizza

Pre-heat the oven to 220°C
Roll out the dough to the size required. Place onto a lightly oiled baking tray
Spread the pizza base with the hummus
Then randomly place pieces of the bocconcini and pear slices around the pizza
Sprinkle with the lemon zest and pine nuts
Place in the pre-heated oven and bake for 15-20 minutes or till lightly colored and crisp
To serve, scatter torn pieces of prosciutto and fresh rocket over the pizza. A drizzle of olive oil and salt can be added