BASE PIZZA TOUGH:
(makes 4 bases)
- 400g plain flour
- 100g fine semolina
- 2 teaspoons table salt
- 1 1/2 cups warm water
- 3 tablespoons dried yeast
- 3 tablestoons light olive oil
- 1 thin pizza base
- Light olive oil
- 1/3 cup grated mozzarella
- 4 or 5 large bocconcini, torn into chunks
- 6 tablespoon pesto (commercial or home-made)
- 1 1/2 cups baby spinach leaves
- 6 to 8 trips thinly sliced prosciutto
- Fresh basil leaves
- Coarse pepper
BASE PIZZA DOUGH:
Combine flour, semolina and salt into large bowl. Dissolve yeast and oil into a small bowl with warm water. Pour water mixture into flour mix until dough is smooth and elastic.
Place dough in a lightly oiled bowl, cover with film and rest in a warm place for 30 minutes. Divide into four portions. Knead for 10 - 15 minutes.
Roll dough to fit the pizza crisper
MAKING THE PIZZA:
Preheat oven to 230deg. Place pizza base onto the pizza crisper. Lightly brush or spray pizza base with a little extra light olive oil. Scatter mozzarella cheese onto pizza pase, place bocconcini chunks on top. Place into preheated oven and back 12 - 15 minutes, reducing heat slightly if edges brown to quickly.
Remove from oven, cool slightly, spread on pesto evenly onto the base, top with fresh baby spinach leaves. Arrange prosciutto strips on top, scatter on whole or coarsely torn fresh basil leaves, sprinkle with coarse pepper.
Cut into slices to serve.