Prosciutto, Artichoke and Pesto Pizza

Instructions

• 1To 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).
• 2Put 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.
• 3Meanwhile, make the basil pesto, combine all the ingredients in a blender or food processor. Blend or process until combined. Spoon into a clean jar. Cover the top with a thin layer of olive oil and store in the refrigerator for up to 4 days or freeze for up to 3 months.
• 4Sprinkle the semolina onto a clean counter. Turn the dough onto the semolina and punch down to remove the excess air. Knead until smooth. Stretch the dough out until it is large enough to cover the pizza pan.
• 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/FRESH/425°F/17 minutes and press start.
• 6Spread ¼ cup (2¼ oz) of the basil pesto over the pizza dough. Top with mozzarella, prosciutto and artichokes.
• 7Once preheated, put the pizza in the oven and cook for 10 minutes.
• 8Remove the pizza from the oven, top with, tomatoes, olives and bocconcini, poking the tomatoes under so they won't burn. Cook a further 7 minutes until the bocconcini is soft and the dough is browned.
• 9Remove the pizza from the oven, drizzle with extra virgin olive oil and season with salt and pepper. Slice and serve.