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Stuffed Crust Spring Pizza with Prosciutto

Stuffed Crust Spring Pizza with Prosciutto

Stuffed Crust Spring Pizza with Prosciutto

Stuffed Crust Spring Pizza with Prosciutto. This tasty stuffed crust pizza is sure to leave you wanting seconds. 

Serves 4–6 (Makes 2 Pizzas)

 

Pizza Dough

600g (4 cups) plain flour, or use bread and pizza flour

2 tsp dried yeast

1 tsp salt

1⁄4 tsp sugar

3 tbsp olive oil

1 1⁄2 cups warm water

 

Seasoning 

1 tbsp sesame seeds, toasted

1 tbsp poppy seeds

1 tbsp dried garlic granules

1 tbsp dried onion flakes

2 tsp sea salt flakes

 

Topping

750g cream cheese, softened

200g prosciutto slices

200g buffalo mozzarella or burrata cheese, torn

1⁄2 cup basil leaves

1⁄2 cup caperberries, drained

 

Salad (optional)

200g mixed cherry tomatoes, halved

60g baby rocket leaves

Balsamic and olive oil dressing

 

To prepare the pizza dough, mix flour, yeast, salt and sugar into a large bowl. Make a well in the centre and add olive oil and water, mixing together to form a dough. Knead on a floured bench for 10 minutes or until smooth. Place into an oiled bowl, cover with plastic wrap and prove for 1 hour or until dough has doubled in size.

Mix all the seasoning ingredients in a bowl. Using electric beaters, beat the cream cheese for 2-3 minutes or until creamy. Stir in 3 tablespoons of the seasoning, keep the rest for later.

Preheat oven to 220°C. Grease and line 2 large baking trays. Punch the dough down, then re-knead and divide in half. Roll each dough into approximately 35cm rounds. Using 2/3 of the cheese mixture, spoon dollops 3cm from the edge and fold dough over to encase. Use the remaining 1/3 to spread onto the base of the pizzas.

Top pizzas with prosciutto and mozzarella. Bake for 15 minutes or until golden brown and crispy. Top with basil leaves and caperberries.

If desired, toss together cherry tomatoes, rocket leaves and dressing. Serve pizza with side salad.

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