60 mins 60 mins
2 people 2 people
Medium Medium
Recreate the pizzeria experience at home with this Pizzeria-style Prosciutto Pizza
Prosciutto Pizza
  • 7g dried yeast​
  • 1 tsp caster sugar​
  • 1 tsp fine salt​
  • 400ml warm water​
  • 500g baker’s flour, plus extra for dusting​

  • ¼ cup tomato paste​
  • 3-4 Truss tomatoes, sliced and drained​
  • 3 Garlic cloves​
  • Garlic-infused extra virgin olive oil​

  • 50g prosciutto​
  • ½ small zucchini, finely sliced​
  • ¼ capsicum, finely sliced​
  • ¼ cup kalamata olives​
  • 100g mozzarella, sliced​
  • 3-4 sprigs fresh basil leaves​

1. Preheat your AEG oven to 30°C and select the proofing function.​
2. In a small bowl, mix yeast, salt, sugar, and warm water. Set aside for five minutes. In a stand mixer bowl, combine flour and the yeast mixture. Mix on low speed for 10 minutes. ​
3. Remove the dough and knead on a floured surface for 3-4 minutes. Transfer to an oiled bowl and cover with cling film. Place in your AEG oven for 40 minutes to proof.​
4. Meanwhile, make the sauce. Chop the garlic and add a generous splash extra virgin olive oil. To this, add sliced tomatoes and tomato paste, mix, then season with salt. Set aside.​
5. After proofing, transfer dough on a floured surface and knead for about a minute, then divide into four equal portions. You can freeze the remaining dough for up to eight weeks.​
6. Place a pizza stone in your cold AEG oven, then preheat to 230°C, with steam. ​
7. Roll out your pizza dough into a disc, and place on a floured pizza peel. Spread an even layer of sauce and place the toppings, except for the basil leaves. Bake in the oven for 12-15 minutes.​
8. Remove from the oven and sprinkle with basil leaves. Serve.​


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