KUMATO®, BOCCONCINI, PROSCIUTTO AND ROCKET PIZZA

Ingredients

• 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

Method

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 Kumato® tomatoes. Bake for a further 4-5 minutes until cheese slightly melted. Season with salt and pepper, then drizzle with oil and serve.