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Recipe: Crispy Prosciutto Pizza

Crispy prosciutto pizza

I’ve been on the hunt for the perfect light, crispy and thin pizza base and I think I’ve found it.  Since cutting out processed food and additives from my diet I’ve found the dietary constraints don’t really bother me but over the last couple of weeks I’ve had a real craving for a crispy prosciutto pizza so I went on the hunt for a great base recipe.

Whether or not it’s perfect no doubt depends on how you like your pizza but for me I like a relatively thin and crispy base; the fad for pan pizza, or heaven forbid ‘stuffed crust’ just doesn’t do it for me. So a bit of Googling later and semolina flour seems to be the key. This recipe makes 4 medium crusts so I roughly divide it in four if it’s just the two of us.  It makes a good quick crowd pleaser with some varied toppings to suit all tastes.

What do you need

  • 400g flour
  • 100g fine semolina
  • 2t salt
  • 1 1/2 cups warm water
  • 3T dried yeast
  • 3T olive oil

Putting it all together

  1. Combine the flour, semolina dn salt in a large bowl
  2. In a small jug dissolve the yeast and oil in the water mixing it well
  3. Add the yeast mix to the dry ingredients and mix to combine
  4. Once it forms together take it out to a pastry mat or clean bench and kneed it until it forms a smooth and elastic ball of dough
  5. Place it back into a lightly oiled bowl and over with towels.  Leave it to rise for 30-90 minutes.  The time will depend on the temperature of the day and a little on how late you’re running getting tea on the table.
  6. Divide into 4 portions and kneed for 10-15 minutes until really elastic.
  7. Use a combination of rolling and stretching and your best approximation at pizza tossing to stretch it out to roughly fit your pizza crisping pan.

The Finishing Touches

You can really top these pizza’s with anything you like but I like a very light brush with olive oil, a little crushed garlic, some passata if I have any open in the fridge, some torn fresh bocconcini and small spoons of homemade pesto dabbed around.  I make my pesto with whatever herb is currently going mad, basil, coriander and parsley all work fine.

Bake at 230c for 12-15 minutes.

Once removed from oven top with prosciutto, spinach and/or fresh soft herbs.  Delicious.

Crispy prosciutto pizza

What ‘fast food’ do you prefer to make from scratch?

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