Pesto, Prosciutto Bocconcini Pizza

Why not treat your family and friends to this delicious piping hot pizza tonight?

The ingredient of Pesto Prosciutto Bocconcini Pizza

• 125ml 1 2 cup warm water
• 2 tsp 7g 1 sachet dried yeast
• 1 2 tsp caster sugar
• 225g 1 2 cups plain flour
• 1 tbsp olive oil
• plain flour extra to dust
• olive oil spray
• 125ml 1 2 cup napoletana pasta sauce barilla brand
• 6 thin slices prosciutto excess fat trimmed
• 2 small about 70g fresh bocconcini drained thickly sliced
• 1 tbsp bought pesto
• baby rocket leaves to serve

The Instruction of pesto prosciutto bocconcini pizza

• preheat oven to 220u00b0c combine the water yeast and sugar in a small bowl set aside for 5 minutes or until foamy
• place flour in a bowl and make a well in the centre add yeast mixture and oil use a round bladed knife in a cutting motion to mix until combined use your hands to bring dough together in bowl
• turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic
• lightly spray a 25 x 30cm base measurement baking tray with olive oil spray to grease roll out dough on a lightly floured surface into a 25 x 30cm rectangle place on prepared tray
• spread pizza base with pasta sauce top with prosciutto and bocconcini bake in oven for 12 15 minutes or until base is crisp and the prosciutto and bocconcini are golden remove from oven
• top pizza with dollops of pesto and sprinkle with baby rocket leaves cut into slices to serve

Nutritions of Pesto Prosciutto Bocconcini Pizza

fatContent: 256 925 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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