For the base:
1 ½ cups (225g) Lighthouse Bread & Pizza Plain Flour
1 tsp dried yeast (We recommend using Lighthouse Yeast + Bread Improver)
1 tsp salt
160ml lukewarm water
2 tsp olive oil
For the Toppings:
¹/₂ cup cherry tomatoes, halved
3 tbsp passata sauce
¹/₂ cup mozzarella cheese
5-8 slices of parmesan cheese
Place flour and salt into a mixing bowl.
Dissolve yeast in a little lukewarm water then stir in remaining water.
Make a well in the centre of the flour mixture. Place dissolved yeast and oil into the well and gradually work the flour in from the sides.
Remove dough from bowl and knead until smooth and elastic. If dough is sticky, add 1-2 tablespoons of extra flour.
Place dough into a lightly greased bowl, cover with a clean, damp cloth and leave in a warm place until dough doubles in size. (for best results, store the dough in a sealed container in the fridge over night.)
Roll out dough on a lightly floured surface until thin.
For the toppings, start by applying a thin layer of passata sauce on the base, then sprinkle over half the mozzarella. Place the tomatoes and half of the prosciutto on the base then cover with the rest of the mozzarella and bake at 220°C (200°C fan forced) for 15-20 minutes or until crust is golden brown.
Once pizza is cooked, cover with rocket and place slices of parmesan and prosciutto on top, serve.