Homemade Pizza Dough with Prosciutto, Figs & Rocket

Homemade Pizza dough with prosciutto, figs and rocket topping
Looking for something different to make that is exceptionally tasty and easy to prepare. Try this delicious homemade pizza!This gourmet homemade Pizza dough and exotic toppings is both a visual and taste delight. Topped with Prosciutto, figs and rocket it tastes awesome.

Makes: 2 large pizzas
Preparation time: 2 hr & 30 minutes
Cooking time: 20 minutes

1 cup warm water
1 sachet of yeast
1 tsp oregano
1/2 tsp salt
1 tbsp olive oil
2 1/2 cups plain flour

Homemade Pizza toppings with prosciutto, figs and rocket topping

75g pizza sauce
8 fresh figs, quartered
150g rocket
12 slices of prosciutto
100g bocconcini
olive oil to serve

Method for Dough
1. Pour 1/4 cup of the warm water and the yeast into a bowl and let sit for 5 minutes until small bubbles start to form.
2. Add the rest of the water with the oregano, salt, olive oil and stir.
3. Pour in the flour slowly, bit by bit. Mix until dough starts to form. Don’t add all the flour if not needed. If the mixture becomes too dry, add a little more water.
4. Knead the dough for 5 to 10 minutes or until it has formed and let rest in a bowl, in a warm area, with a clean tea towel covering it for 1 hr until it has risen.
5. Carefully peel out of the bowl and knead it for 5 to 10 minutes and let it rise again for 20 minutes.
6. Cut dough in half to make the two pizza bases. Quickly knead the dough until air has escaped, then roll it out to your desired shape and 3 cm thick.

Figs for OzRoamer Pizza web

Method for Topping
1. Place the pizza sauce on both of the pizza bases, then add the quartered figs and prosciutto to the bases.
2. Add the bocconcini over the pizza and cook until the cheese has melted. (If you are lactose intolerant, the pizza is still great without the cheese!)
3. Serve with fresh rocket on top and drizzle with olive oil.

About Brianna Fraser 6 Articles
Brianna Fraser – Catering Brianna is qualified in the Hospitality, Beauty and Child Care industries but still finds time to be our resident gourmet chef. She provides the most magnificent meals when the mood takes her. Her camp oven damper made at Ute weekends and camping trips has to be tasted to be believed. In addition to that, she has a particular affinity with off road driving and has been driving since she was 9 years on the same farm as Rob learned to drive on. Unusually for one so young she is exceptionally competent with off road driving, keeping up with drivers that many more years experience. Brianna is currently compiling her own bush cook book along with her other business interests.

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