recipe_kumato_brocconcini_prosciuto_and_rocket_pizza

Recipe

KUMATO®, BROCCONCINI, PROSCIUTO AND ROCKET PIZZA

4
Serves
15 MINS
Prep Time
15 MINS
Cook Time
14
Ingredients
Ingredients
Method
  • 4 Kumato® Tomatoes, halved, deseeded, diced
  • 200g brocconcini, roughly chopped
  • 2/3 cup tomato passatta sauce
  • 100g baby rocket leaves
  • 12 slices (100g) prosciutto, roughly chopped
  • salt & freshly ground black pepper
  • to serve extra virgin olive oil
  • pizza dough
  • 2 cups plain flour
  • 3/4 cups warm water
  • 7g sachet instant dried yeast
  • 1/4 tsp salt
  • 1/2 tsp caster sugar
  • 2 tbs olive oil
  1. For the pizza dough, sift flour into a large bowl. Combine the water, yeast, salt, sugar and oil in a jug, stir into the flour and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic.
  2. Preheat oven 220°C fan forced. Cut the pizza dough in half. Roll each piece out to a 22cm x 34cm rectangle. Place onto two lightly greased baking trays. Spread each base with 2 tbs passatta sauce. Bake for 6-8 minutes or until light golden. Remove from the oven.
  3. Spread the remaining passatta sauce over pizzas, top with rocket, prosciutto, Bocconcini and Kumatoes®. Bake a further 4-5 minutes until cheese slightly melted. Season with salt and pepper, then drizzle with oil and serve.