Truffle prosciutto and Gorgonzola pizza
Sometimes more is more and this pizza is one of those times!
Serves 4-6 • Ready in 40 mins, plus proving
For the dough:
500g 00 flour or strong bread flour 2tsp sea salt
2tsp dried oregano
7g dried yeast sachet
1tsp sugar
300ml lukewarm water
2tbsp olive oil, plus extra for drizzling For the toppings:
100g tinned chopped plum tomatoes 100g mascarpone
4 slices truffle prosciutto or Parma ham 100g Gorgonzola
Honey, to serve (optional)
1 In the bowl of a stand mixer, combine the flour, salt and oregano. Mix the yeast and sugar and cover with 100ml of the warm water. Leave to stand for 5 mins.
2 Put the mixer on low speed and add the yeast mixture to the flour. Add the oil and gradually add the rest of the water. Knead on a medium speed until you have a smooth, springy dough.
3 Transfer the dough to a lightly oiled bowl, cover with cling film and refrigerate overnight. Alternatively leave at room temperature for 1 hr until doubled in size. 4 Knead the dough briefly and divide into 4 portions for individual pizzas or 2 for pizzas to share. Form the dough into tight balls. Transfer to individual lightly oiled bowls and cover.
5 Prepare all the topping ingredients so they are close by. Turn the big baking tray in your oven upside down and heat the grill to high.
6 Start heating a large non-stick frying pan, at least 30cm in diameter.
7 Lightly flour a work surface and carefully tip a portion of dough out.
Press into a circle, then press around
2cm from the border all around to create a crust. Flatten the middle by lightly pressing with your fingers. Flip the dough over and turn quarterclockwise. Repeat until the dough has come full circle.
8 Carefully lift the dough and shuffle on your knuckles to stretch to approx 22cm for an individual pizza for 30cm for a sharing pizza. Transfer to the frying pan and spread a generous tbsp tomatoes in the centre, but don’t cover the crust. Dollop on mascarpone then top with torn prosciutto and broken Gorgonzola. Drizzle with olive oil and season.
9 Cook for 2-3 mins, check the base is crisp then transfer to the preheated baking tray. Cook under the grill for 3-4 mins until the crust is puffed and golden and the cheese is melted. Drizzle with honey and serve.
Per serving (for 4): 754 cals, 28g fat,
15g sat fat, 99g carbs
To cook in a Sage Pizzaiolo pizza oven, preheat to the woodfired setting. Shape the dough then sprinkle the Pizza Peel with a little flour or semolina. Place the dough on top, add your toppings then slide onto the hot pizza stone and cook for around 2 mins.