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Homemade Margherita Pizza with Crispy Prosciutto

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Level: Intermediate

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Description

A wonderful Homemade Margherita Pizza with Crispy Prosciutto and Crispy Crust. Are you licking your lips yet?

Ingredients

  • FOR THE DOUGH:
  • 200 grams Plain Flour, Sifted
  • 80 grams Semolina
  • 1 teaspoon Salt
  • 2 teaspoons Dried Oregano
  • ½ teaspoons Dried Yeast
  • 175 milliliters Warm Water
  • 1 Tablespoon Olive Oil
  • FOR THE TOPPINGS:
  • 1 whole Red Onion, Peeled And Sliced
  • 1 Tablespoon Red Wine Vinegar
  • ½ Tablespoons Olive Oil
  • 2 cloves Garlic, Chopped
  • 200 grams Tinned Plumed Tomatoes
  • 4 sprigs Basil Leaves, Roughly Chopped
  • 1 pinch Sugar
  • 100 grams Mozzarella Balls (boconcini)
  • 100 grams Prosciutto Cur In Half Lengthwise
  • 1 bunch Fresh Basil Leaves
  • Baby Rocket, For Garnish (optional)

Preparation

For the dough:
Put flour, semolina, salt and dried oregano in a large bowl.

Whisk the yeast, water and olive oil together in another bowl until yeast dissolves, then add to the flour mixture. Use a wooden spoon to bring the mixture together. Once you have combined the mixture as best as you can with the spoon, lightly dust a flat, clean surface with flour, then pour the dough onto your surface. Firmly bring the dough together with your hands, then knead the dough for about 10 minutes. If you need to add a touch more flour, do so. You want the dough to be smooth and elastic, so make sure you take the time to give the dough a good knead.

Put dough back into the bowl, then just give it a light dusting of flour on top. Cover with a damp cloth and leave in a relatively warm area to proof for about 2 to 2 ½ hours.

For the toppings:
Put red onions, red wine vinegar and a pinch of salt in a bowl, then mix with your hands to ensure all the onions are coated in the vinegar. Leave for about 10–15 minutes, then remove onions from liquid and squeeze out as much liquid out as you can. Transfer to another bowl or a container.

Preheat a sauce pot over medium heat, then add olive oil and garlic. Fry garlic for about 30 seconds, then add tinned tomatoes. Get a potato masher and mash all the whole tomatoes in the sauce until broken down. Bring sauce to a boil over high heat, then turn heat down and simmer for about 10 minutes.

Turn heat off. Add basil, then add a pinch of salt, pepper and sugar.

To assemble the pizza:
Once dough has proofed, preheat oven to 250ºC (480ºF). Leave a pizza stone or a large tray in the oven to preheat.

Put dough out on surface and quickly knead to get rid of air bubbles. Cut dough into 2 even portions. Lay a cloth over the 2 balls of dough and leave for about 15 minutes.

Lightly flour surface, then roll dough out into 1/2 inch thick rough circles. Whenever the dough starts to stick to the surface, just add another light dusting of flour. Once dough is rolled out, crimp edges with your fingers.

Take pizza stone out of the oven, making sure oven door is open for the shortest time possible. Dust the stone or tray with flour, then carefully put the rolled out dough on top.

Spoon and spread over a thin layer of tomato sauce. Add some red onions. Tear mozzarella into chunks and place on pizza, evenly spaced out. Add waves of prosciutto, then finish by adding some whole basil leaves.

Make sure oven is fully preheated before adding pizza. Cook pizza for 11–13 minutes. Once pizza is done, finish by garnishing with baby rocket if you have it.

Serve and enjoy.

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