Chilli salami and crispy prosciutto give this pizza a spicy kick that's finished with the peppery zip of rocket.
Ingredients
For the dough
2 cups | high-grade flour |
1 1/2 tsp | instant dried yeast |
1 1/2 tsp | sea salt |
1 tsp | caster sugar |
1 cup | warm water |
1 Tbsp | olive oil |
For the toppings
1/2 | cup tomato pasta sauce |
1/2 cup | freshly grated parmesan |
80g | prosciutto |
80g | thinly sliced calabrese sausage |
1 ball | fresh mozzarella in whey, well drained |
1 tsp | ground pepper |
Handful | rocket leaves, to serve |
Directions
To make the dough
- Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
- Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
- When the dough has risen, remove from the bowl and divide in half. Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape.
To make the pizza