Ingredients
- active dried yeast ¼ tsp
- golden caster sugar ½ tsp
- plain flour 500g, plus more for dusting
- salt 1 tsp
- olive oil
- garlic 1 clove, sliced
TOPPING
- olive oil
- tinned cherry tomatoes 400g tin
- mozzarella 1 ball, torn
- prosciutto 8 slices
- rocket 2 handfuls
Method
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Step 1
Mix the yeast with the sugar and 400ml warm water, then leave for 5 minutes. Put the flour and salt in a bowl. Gradually mix in the liquid and form a claggy, rough dough (there’s no need to knead). Cover the bowl with clingfilm and leave in a coolish spot in the kitchen overnight (but not in the fridge). Make the pizza sauce. Sizzle the garlic in 2 tbsp olive oil then tip in the tomatoes. Simmer for 12-15 minutes until the sauce is thick, then leave to cool.
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Step 2
Tip the dough out onto a floured surface. It will be very sticky and bubbly.
-
Step 3
Bring together in a rough dough by adding a little extra flour – the less flour you add, the puffier the dough will be.
-
Step 4
Divide into 2 with a sharp knife.
-
Step 5
Drop a piece of dough onto an oiled baking tray.
-
Step 6
Push and stretch into a rough pizza shape.
-
Step 7
Heat the oven to 240C/fan 220C/gas 9. Spread a thin layer of sauce over each pizza – not too much otherwise it’ll be soggy (you can freeze the rest to use another time).
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Step 8
Top with the mozzarella and bake in the oven for 10-15 minutes until puffed and golden. To finish, tear over the prosciutto, scatter with rocket and drizzle with a little olive oil.
Nutritional Information
- Kcals 317
- Fat 34.5g
- Saturates 12.8g
- Carbs 193.1g
- Fibre 12.3g
- Protein 52.5g
- Salt 5.7g
