Prosciutto Pizza

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A few years ago I did a pizza making workshop at The Essential Ingredient.  The teacher was the head chef at the time from Mr Wolf, in St Kilda.  The class was amazing & well worth it.  I learnt so many tips & recipes from the restaurant.  This Prosciutto Pizza was their biggest seller & has fast become one of my husbands favourite meals!  The only thing missing from this pizza (that was in the original Mr Wolf recipe) is some roasted garlic paste under the pizza sauce.  I used to make this paste, but since I started to make this sauce recipe in my Thermomix, it really doesn’t need it.  The secret to this dish is not cooking the prosciutto – it goes on the pizza after it’s been cooked!

Dough Ingredients:
300g warm water
2 tsp dried instant yeast (1 sachet)
20g olive oil
500g bakers flour
2 tsp sea salt

Pizza Sauce Ingredients:
1 onion, peeled & quartered
2 cloves garlic
800g diced tomatoes (2 tins)
30g olive oil
salt to taste
2 tsp mixed dried herbs
50g tomato paste

Dough Method:
Place warm water, then yeast into TM bowl. Add Flour, oil & then salt. Mix 6 seconds/speed 6.
Set dial to closed lid position & knead dough on ‘interval speed’ for 2 minutes.
Transfer dough to a Thermomat, wrap & leave in a warm place to prove for 20 minutes.  Placing boiling water in your Thermoserver (see below) provides enough heat for the dough to prove.

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Knock back the dough by pressing out the air & divide into 4 equal balls.
Any pizza dough not being cooked, can be wrapped in glad wrap & frozen.

Sauce Method:
Chop onion & garlic 4 seconds/speed 7.
Scrape down sides of bowl. Add oil, cook 2 minutes/100 degrees/speed 1.
Add remaining ingredients & cook 8 minutes/100 degrees/speed 1. Leave the lid off so sauce thickens & put rice basket over the lid to prevent sauce spitting.
Sauce can be frozen in containers, to be used anytime you want to make pizza.
I usually allow 90g sauce per pizza (allow less or more according to your tastes).

Pizza Assembly:

Roll out dough to fit pizza tray.

To prevent the dough sticking, spray pizza tray with olive oil & sprinkle with Semolina.

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Top dough with pizza sauce, fresh herbs (basil & oregano) & cheese.  I’ve used shredded mozzarella & bocconcini, but you can also use parmesan.

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Cook pizza’s in 200 degrees oven for about 10 minutes.  Then carefully remove the tray & cook the pizza base on a pizza stone for 5 minutes.  I have a small Breville pizza oven.  If cooking a few pizzas, I’ll cook them in the oven & then give them all 5 minutes each on the stone to give the bases a lovely crisp crust.

Once cooked, top pizzas with prosciutto & rocket dressed with a little olive oil & lemon juice.

Tips:

You can freeze dough in individual balls ahead of time.  When you want to use, remove dough from the freezer, unwrap, place on a plate & re cover with fresh glad wrap (making sure there is no air gaps between the plate & glad wrap.  It will take about 2-3 hours for the dough to come to room temperature & it will prove again as it defrosts.

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I usually allow 2 Bocconini balls per pizza.  To avoid wastage & save money, I freeze the balls I haven’t used.  I’d hate to buy a whole tub of cheese for just a few balls!  If you freeze the balls on a tray, making sure they are not touching each other, you can then store them in a zip lock bag.  Because they’re already frozen, they won’t stick together in the freezer.  I just pull out as many balls as I need about 20 minutes before making my pizza, as they don’t take long to defrost.

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