Takes 40 minutes to make, 12-15 minutes in the oven, plus proving
375g organic plain flour, plus extra for dusting
7g sachet fast-action dried yeast
Half a tsp salt
1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling
6 tbsp passata
3 large ripe tomatoes, sliced
6 tbsp mascarpone
250g bocconcini (mini mozzarella balls)
12 thin prosciutto slices
24 black olives
75g wild rocket
Small handful fresh basil leaves
1. Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.
2. Tip onto a floured work surface and knead for 10 minutes until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.
3. About 30 minutes before you're ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few minutes, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle, with a rim. Put on oiled baking sheets.
4. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 minutes.
5. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.
Per serving:
506kcals
24.7g fat (12.1g saturated)
21.8g protein
52.4g carbs
3.7g sugar
1.3g salt
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