BLUEBERRY AND PROSCIUTTO PIZZETTE

240g (2 cups) cake flour 10g (1 sachet) instant yeast 5ml (1 tsp) caster sugar 2.5ml (½ tsp) salt 30ml (2 tbsp) olive oil, plus extra 190ml (¾ cup) lukewarm water Semolina, for dusting 500ml (2 cups) grated mozzarella 190ml (¾ cup) ricotta cheese 190ml (¾ cup) grated parmesan or pecorino cheese 250ml (1 cup) blueberries 8 slices prosciutto 1 avocado, thinly sliced 12-16 fresh basil leaves, torn

Combine the flour, yeast, caster sugar and salt in a large bowl. Add the oil and water and mix to form a soft dough. Knead on a lightly floured surface until dough is soft and elastic. Cover with cling film and leave to prove in a warm place for 30 minutes. Knock the dough down and knead gently for a minute. Preheat the oven to 260°C. Divide the dough into 4 portions and roll into discs. Scatter semolina on a baking tray and place the pizza bases on top. Spread a little olive oil over each base, then divide the mozzarella, ricotta, parmesan and blueberries between the bases, spreading evenly. Bake for about 15 minutes or until the cheese starts to bubble. Remove from the oven, top with prosciutto, avocado and basil and serve immediately. Makes 4