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PIZZA BIANAA WITH ROSEMARY AND PROSCIUTTO

Preparation time: 70 minutes

Country: Italy

Recipe for: 4 persons

Complexity:

Bread, pizza & pasta

Smeg recipe

Main ingredients : flour , cheese

Ingredients

250g ricotta

3 cloves garlic, finely chopped

1 sprig rosemary, leaves removed and finely chopped

250g mozzarella, grated

100g parmesan, grated

16 slices (240g) prosciutto, torn into ribbons

200g black olives, seeded and halved

Pizza dough

3 1/3 cups (500g) plain flour (bakers or 00 flour)

3 teaspoons (15g) dried yeast

2 teaspoons (10g) caster sugar

2 teaspoons (10g) sea salt

1¼ cups (300ml) water, tepid

125ml (1/2 cup) olive oil

METHOD

For pizza dough, attach a dough hook to the mixer.  Place flour, yeast, sugar and salt in the mixer bowl and mix for 10 seconds.  Combine water and olive oil in a jug.  With the mixer on low speed, gradually add the water and oil mixture.  When incorporated increase the speed and continue to mix for 4 minutes until the dough is smooth, pulls away from the side of the bowl and forms a ball.  Place the ball of dough in a lightly oiled bowl, cover and set aside in a warm place to rise for 1 hour or until doubled in size.

Pre-heat oven to 250°C.

Combine ricotta, garlic and rosemary and mix until smooth.  Gently fold through mozzarella and parmesan.

Divide the dough into four and roll or pull each portion into a pizza shape.  Place each pizza on a sheet of baking paper and top with teaspoons of cheese mixture, prosciutto ribbons and olive halves.  If using a pizza stone, carefully slide the pizza from the baking paper onto the stone. If not, place the baking paper and pizza on a baking tray.  Bake for 5 minutes or until the crust is golden and the base is crisp.  If not using a pizza stone, allow a few extra minutes to ensure a crisp base. Serve immediately.

Products used

SFPA6925P | Smeg AU

SFPA6925P 60cm Victoria Thermoseal Pyrolytic Oven

SMF01SVAU | Smeg AU

SMF01SVAU Stand Mixer

PRTX | Smeg AU

PRTX Pizza Stone