Ready Time: 1 hrs 48 mins
Preparation Time: 1 hrs 5 mins (Incl. 30mins Rest)
Cooking Time: 43 mins
Serves: 4
Renowned for his fine dining flair, Justin is no stranger to awards. He was named GQ Chef of the Year in 2010, and Bécasse, his previous restaurant, had held on to its two coveted Chef's Hats from 2003–2011. Bécasse was also named Best European Restaurant in Australia in 2009.
Justin is passionate about "ethical eating" and sustainable produce, is the author of 3 books and his TV credits include guest spots on Masterchef Australia and Nine's Today Show.
Ingredients
Dough
- 1 heaped teaspoon dry yeast
- 330ml warm water
- 500g "00" (strong bakers) flour
- ¼ teaspoon salt
Topping
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- Sea salt flakes
- 400g sweet potato, peeled and cut into wafer thin slices
- 8–12 slices prosciutto, torn
- 100g goats cheese, crumbled
- ½ bunch fresh thyme
To serve
- Fresh thyme leaves
Method
Dough
- Combine yeast, and water in a small bowl, stir until dissolved.
- Place flour and salt in a mix master bowl fitted with a dough hook. Add yeast mixture and mix on low speed until dough is smooth.
- Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
Cooking the pizza
- Heat 1 tablespoon oil in a frying pan and sauté onion until soft. Season with salt.
- Turn the ON/OFF switch to the ON position.
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- Divide dough into four balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
- Prick base with a fork or pizza docker.
- Spread base with quarter onions.
- Divide toppings evenly into four. Top base with sweet potato, prosciutto, goats cheese and thyme leaves. Season with salt and drizzle with olive oil.
- Select CLASSIC crust setting.
- Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
- Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
- Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
- Open lid carefully with oven mitt and remove pizza onto chopping board.
- Garnish with extra thyme leaves.
- Cut into wedges and serve immediately.