• 7g dried yeast
  • 1 tsp caster sugar
  • 1 tsp fine salt
  • 400ml warm water
  • 500g baker’s flour, plus extra to dust
  • ¼ cup tomato paste
  • 50g prosciutto
  • ½ small zucchini, finely sliced
  • ¼ capsicum, finely sliced
  • ¼ cup kalamata olives
  • 100g mozzarella, sliced
  • 3-4 sprigs fresh basil leaves

 

  1. Preheat oven 30C, proofing function.
  2. Place yeast, salt and sugar in a small bowl. Add warm water, stir and set aside for 5 minutes. Put flour into the bowl of a stand mixer and once the yeast and water mix begins to foam, add to the flour.
  3. Mix on low speed with a dough hook for 10 minutes. Once mixed remove and briefly knead this mix on a floured bench for 3-4 minutes. Transfer to a clean, oiled bowl and cover with cling film. Put dough into preheated oven for 40 minutes, or until it doubles in size.
  4. When the dough has proved, remove from the oven and place onto a floured work surface, knead for 1 minute and divide the dough into four equal portions.
  5. Preheat oven to 230C, with steam. Dust a large flat baking tray with a little flour. Roll out dough on a clean lightly floured surface to about 30cm round and 3mm thick. Transfer to a tray.
  6. Spread an even layer of tomato paste over the base, top with prosciutto, zucchini, capsicum, olives and mozzarella and place in preheated oven for 12-15 minutes until golden and crispy.
  7. Remove from oven, sprinkle over basil leaves, and serve. Repeat with remaining dough or freeze, portioned for up to 8 weeks.