7g sachet dried yeast
1 tsp caster sugar
1 cup (150g) wholemeal plain flour
1¼ cups (185g) plain flour
1 tsp sea salt
1 tbsp olive oil
½ cup (125ml) tomato and basil pasta sauce
400g tomato medley (mixed baby tomatoes), halved
½ tsp dried oregano
1 garlic clove, crushed
6 thin slices (45g) prosciutto, fat trimmed
8 baby (45g) bocconcini cheese, thinly sliced
2 tbsp small fresh basil leaves
Place yeast, sugar and ¾ cup (185ml) warm water in a jug. Whisk until yeast has dissolved. Set aside in a warm place for 10 minutes or until frothy.
Sift f lours into a large bowl. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth and elastic. Place in a large oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
Place 2 large baking trays in the oven. Preheat oven to 240°C or 220°C fan-forced. Using your fist, punch down centre of dough. Turn onto a lightly floured surface and knead for 20–30 seconds or until smooth. Divide dough in half. Roll out each piece of dough on a lightly floured surface to form a 25cm round. Place pizza bases on preheated trays. Spread with pasta sauce.
Place tomatoes, oregano and garlic in a bowl. Toss to combine. Top each pizza base with prosciutto, tomato mixture and bocconcini. Bake for 15–20 minutes or until bases are golden and crisp. Sprinkle with basil and serve.
SERVE WITH: 0 ProPoints value garden salad drizzled with lemon juice.
11 PROPOINTS VALUES PER SERVE | SERVES: 4 | PREP: 35 MINS, PLUS 1 HOUR 10 MINS STANDING | COOKING TIME: 15 MINS