Prosciutto and Goat Cheese Pizza

Instructions

• 1

  To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the warm water and oil to the dry ingredients. Mix on medium speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the warm water and oil to the dry ingredients. Mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic).

• 2

  Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 45 minutes or until the dough doubles in size.

• 3

  Meanwhile, make the pizza sauce, put all the ingredients in a food processor or blender and process or blend until well combined. Pour into an airtight container and store in the refrigerator for up to 4 days or freeze for up to 3 months.

• 4

  Sprinkle the semolina onto a clean counter. Turn the dough onto the semolina and punch down to remove the excess air. Knead until smooth.

• 5

  Stretch the dough out until it is large enough to cover the pizza pan.

• 6

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/425°F/17 minutes and press start.

• 7

  Spread ½ cup (4 fl oz) of the pizza sauce evenly over the dough, leaving a ½-inch border. Top with the shredded mozzarella and tomatoes, season with salt and pepper.

• 8

  Once preheated, put the pizza in the oven and cook for 12 minutes. Remove the pizza from the oven, top with buffalo mozzarella and goat cheese. Cook for a further 5 minutes until the mozzarella is soft and the dough is browned.

• 9

  Remove the pizza from the oven. Top with prosciutto.

• 10

  Drizzle with olive oil, garnish with basil leaves and micro herbs. Slice and serve with arugula.