Prosciutto, artichoke & pesto
Crispy Crust Pizza
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Ready Time
4 hrs 12 mins
4 hrs 12 mins
Preparation
3 hrs 40 mins (Incl. 2-3hrs Rest)
3 hrs 40 mins (Incl. 2-3hrs Rest)
Cooking
32 mins
32 mins
Serves
4 Pizzas
4 hrs 12 mins
Ready Time
Ready Time
3 hrs 40 mins (Incl. 2-3hrs Rest)
Preparation
Preparation
32 mins
Cooking
Cooking
4 Pizzas
Serves
Serves
Prahran Markets is proud to be Australia's premier food market-famous for outstanding food and hard to find specialities.
Delicatess offers shoppers an exclusive range of local and European cheeses, small goods, antipasto, fresh dairy and specialty grocery items of the highest quality and sourced locally wherever possible.
"I loved the ease and simplicity of the Breville pizza oven. I couldn't believe just how crispy the pizza turned out."
Ingredients
Dough
- 320ml water
- 1 tablespoon dry yeast
- ½ teaspoon salt
- 500g "00" (strong bakers) flour
Pesto
- 125ml extra virgin olive oil
- 1½ cups basil leaves
- 50g pine nuts, toasted 3 cloves garlic
- Salt, to taste
- 1 cup grated parmesan cheese
Topping
- 12 slices prosciutto, torn
- 200g buffalo mozzarella, torn
- 4 artichoke hearts, sliced
- 32 semi-dried tomatoes
- 32 pitted kalamata olives
Method
Dough
- Combine water, yeast and salt in a small bowl and stir to combine. Place flour 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 2–3 hours 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.
Pesto
- Combine oil, basil, pine nuts, garlic and salt in a food processor. Process until combined. Add parmesan and process again until well combined.
- Store in an air-tight container with a layer oil on the top.
Cooking the pizza
- Turn the ON/OFF switch to the ON position.
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
- Prick base with a fork or pizza docker.
- Spread base with 2½ tablespoons pesto.
- Divide topping evenly into four. Top base with prosciutto, mozzarella, artichokes, tomatoes and olives.
- Select THIN 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 4–6 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
- Cut into wedges and serve immediately.
Appliance
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