Prosciutto & Grana Padano Pizza

June 11, 2017

A delicious homemade pizza topped with sun-dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with Prosciutto di San Daniele and rocket.

For the pizza base

350g ’00’ flour (you can also use plain flour or strong bread flour if ’00’ is not available, but I find ’00’ gives a lighter, crisper base)
2 tbsp olive oil
1 tsp fast-action dried yeast
1 tsp salt
240 ml water (cold-lukewarm, not hot)
For the sun-dried tomato pesto

8-9 sun-dried tomatoes (+ some of the oil they’re stored in)
1 clove of garlic
A handful of fresh basil leaves
1 tbsp toasted pine nuts
30g grated Grana Padano cheese
Salt and pepper
For the other toppings

150g of grated Grana Padano cheese
A few cherry or baby plum tomatoes
A few olives
1 fresh red chilli (use more or less depending on how spicy you’d like your pizza to be)
A few slices of Prosciutto di San Daniele
A handful of fresh rocket

Put the flour (350g), yeast (1 tsp) and salt (1 tsp) into a large bowl – Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast before it’s had a chance to work. Make a...
See the full directions on my site

Nutritions

Calories
196

Sodium
431mg
17% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
34g
11% DV

Fiber
7g
28% DV