Pizza with prosciutto, eggs and green pesto
(Makes two pizzas)
250 g strong white flour
1 tsp dried yeast
½ tsp salt
½ tbsp sugar
20 g butter melted
180 ml water
Add all the dry ingredients to a stand mixer and mix gently 30 seconds, add the melted butter and water mix until the dough comes together. Take it out of mixer and knead on a well-floured surface for 5 minutes, put it into a greased bowl and cover with cling film and place in the oven to prove at 40°c for 30 minutes. Take out the dough and knead again for 5 minutes and pop it back in the oven to prove for a further 20 minutes.
Remove the proved dough from oven and divide in two. Raise the temperature of the oven to 250°c. Working with one piece of dough at a time (using a rolling pin) on a well-floured surface roll it out to your preferred thickness, place it on a on a baking tray lined with a floured baking parchment.
½ onion chopped finely
1 clove of garlic
200 ml passata
Pinch of salt
Pinch of sugar
Pinch of oregano dried or fresh
Splash of oil for cooking the onion
Heat a pan add the oil and finely chopped onions and cook for 5 minutes over a low heat (do not brown). Add the garlic, cook for another minute, then add the passata, salt, sugar and herbs. Cook for 10 to 15 minutes so the volume is reduced by half and allow to cool before use.
300g Mozzarella balls cut into thin slices or use pack of grated Mozzarella
100g green pesto
Basil leaves to garnish
Spoon over the tomato sauce and spread with the back of a spoon on each rolled pizza base, add the pieces of mozzarella and ham, then crack the eggs on the top spacing them out. Spoon over 50g of the pesto and cook for 12 to 15 minutes depending on your oven.
Remove the cooked pizzas, add the remaining 50g of pesto over the top and garnish with basil leaves.
You can use a bread maker to make the dough if you have one (just follow the manufacturer’s instructions). Any preferred ham works well too and quail eggs can make a tasty alternative to hen’s eggs!