Sufficient for two pizzas
For the dough
250ml tepid water
500g plain flour
1½ teaspoons sea salt
50ml olive oil
For the topping
100g prosciutto crudo, sliced
100g red onion, sliced
100g white onion, sliced
2 ripe tomatoes, sliced
100g mozzarella, torn
2-3 sprigs of fresh oregano, roughly chopped
1 teaspoon freshly ground pepper
1 teaspoon Oryx Desert Salt
To make the dough
Blend the yeast with 150ml of the water. Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast mixture along with the olive oil. Mix, using your hands, and gradually add the rest of the water to form a dough. Knead for 10 minutes until smooth and elastic. Divide into two balls (for 2 pizzas). Leave to rise for 1 hour.
Pre-heat the oven towards the end of the rising time to 200°C.
Roll out each dough ball and place one onto the baking sheet. Spread with half of the ricotta then top with the half of the prosciutto, onion, tomato, chopped oregano and torn mozzarella. Season with salt, pepper and herbs.
Bake for 8 to 10 minutes. Repeat the process for the second pizza.
Michael’s wine recommendation – click here
Recommended Le Creuset Rectangular Oven Tray – click here for more information