Main Dishes

Prosciutto & Grana Padano Pizza

23

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.

8
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