Burrata Pizza with Prosciutto, Mozzarella & Rocket

Topping: • 3 Individual Pizza Dough Balls - At Room

Temperature see recipe attached • Tomato Sauce (Recipe Below) • 50ml of Extra Virgin Olive Oil • 2 Cups Diced Fresh Mozzarella • 1 Ball Fresh Burrata Cheese • Coarse Sea Salt • Fresh Basil Leaves • 30g of rocket leaves • 10 slices of prosciutto

Quick Tomato Sauce: • 1 Can Good Quality Chopped Tomatoes • 4 Garlic Cloves, Minced • 1 Tbsp Extra Virgin Olive Oil • ½ tsp Dried Oregano • ¼ Cup Fresh Chopped Basil

Simmer over a medium heat for 10min stir constantly don’t burn it allowing it to infused set aside and allow to cool.

Pizza dough ingredients: • 375ml (1 1½ cups) warm water • Pinch of caster sugar 2 tsp (7g/1 sachet) dried yeast 600g (4 cups) plain flour, plus extra for dusting 1 teaspoon salt 60ml olive oil, plus extra for brushing

Method for pizza dough:

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to rise for 30-40 minutes or until dough doubles in size.

Dust work surface with flour. Knead dough and form into a long cylinder. Divide in to 3. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake. Bring it all together & cook:

Heat the oven to its highest setting

To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board. Using your fingers and knuckles carefully, press the dough out into a 20cm circle. Place the dough onto a baking tray lightly coated with semolina or flour.

Brush the outer 2 inches of the dough with the olive oil. Place a large scoop of sauce onto each pizza and spread evenly across the pizza leaving a 1-inch edge.

Scatter the mozzarella cheese and prosciutto on each pizza and place some of the basil leaves on top.

Sprinkle with a little coarse sea salt, then bake each pizza for about 10 minutes or until the pizza is brown and bubbly turning the pizza halfway if needed for it to bake evenly.

As soon as the pizza is ready removed from the oven, cut the ball of burrata open, and spoon some of the curds over the top of each pizza now sprinkle rocket leaves over and drizzle with a little olive oil. Enjoy!