500g strong white flour
17g sachet dried yeast
1.5 tsp salt
1/2tsp sugar
350ml tepid water
Semolina ( for dusting)
Olive oil for bowls
1pack Gorgonzola
Some finely chopped fresh thyme
1- 2 packs prosciutto ham
1 small pot double cream
A generous handful finely grated Parmesan
To make the dough, mix the flour and salt sugar in a bowl add the yeast to the warm water and pour into the flour whilst mixing to bring together to make a dough ball .( don’t worry if it’s a little sticky. Just flour your hands or add a dusting to the dough) Cover bowl with a damp cloth and leave for 30 mins
Tip onto a floured surface and knead for 10 mins then split dough into 2 balls place into 2 oiled bowls in warm dry area. cover with damp cloths and allow to rise 1hr.
Sprinkle work surface with flour and gently work each ball out into a pizza shape with a thin base and a slightly thicker rim ( try not to tear the base) . Sprinkle either 2 baking trays or a pizza peel with a little semolina ( this stops base sticking) and lay pizza base on top. Layer each pizza with the ham, a sprinkle of thyme, then crumble on the Gorgonzola, drizzle on the cream and sprinkle on the Parmesan then bake in a hot oven 220c 15-20 mins or until risen and golden..
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