Pizza with Brie, Ham and Pear

1. Mix the flour, yeast and salt together in a large bowl and make a well in the middle. In a jug mix the water and 30 ml of oil together, then pour into the well of the flour and mix to make a soft but not sticky dough. Knead for 10 minutes by hand or 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together into a smooth ball and place on a large, lightly floured baking tray. Roll it out as flat as you can.

2. Cover the dough with oiled plastic film. Make sure it is airtight. Leave in a warm (in front of the pre-heating oven works great) but not hot place for 30 – 40 minutes.

3. While you wait for the dough to rise, make the oven roasted garlic. Take 2 bulbs of garlic, cut off the bottom of the bulbs so they stand up. Cut off a sliver of the top so that all the individual cloves are open. Place them on aluminum foil, sprinkle on sea salt and cover the tops with about 2 Tablespoons of olive oil. Fold the tin foil around the cloves but leave an opening at the top and add the Tablespoon of water. Close the tinfoil and put in the oven for 30-40 minutes at 180 degrees centigrade. The garlic is done when it’s gone all soft and you can easily push it out of its skin. Put the roasted garlic in a bowl and set aside.

4. Preheat the oven to 220 centigrade.

5. Roll the dough out to a 30 cm circle, knocking some of the air out. Then prick holes all over with a fork.

6. Spread the oven roasted garlic over the top of the crust and leave a 2 cm border. Then place on your prosciutto and pear. Finally, top with the brie. Drizzle with olive oil and season with salt and pepper.

7. Bake in the oven for 15 – 20 minutes or until the crust is crisp and golden and the brie has melted. Scatter basil leaves over the top and drizzle with some more oil.

Serve sliced in the middle of the table with a big green salad!