Tomato, Mushroom & Prosciutto Pizza

Makes a 30cm pizza


  • 12 tsp dried active yeast
  • pinch of salt
  • 250ml warm water
  • 375g plain white flour
  • 2 tbsp olive oil
  • 12 salt
  • some black olives
  • 6 slices prosciutto
  • 8 mini portobello mushooms
  • 4 ripe plum tomatoes
  • 3 tbsp sun-dried tomato purée
  • 150g thinly sliced mozerella
  • 3 tbsp freshly grated Parmesan cheese
  • fresh basil to garnish


  1. Mix yeast as per instructions on packet.
  2. Sift flour into a large bowl and make a well in the middle. Pour in yeast mixture, olive oil and salt. Mix together with a flat knife, then using your hands, mix until dough comes together.
  3. Put dough on a floured surface and with clean, dry hands knead for 10 minutes until smooth, elastic and still soft.
  4. Put the dough into an oiled bowl, cover with a damp cloth and leave for approx. 1 hour until it has doubled in size.
  5. Knock back the dough and roll out to 30cm diameter, making sure that the dough is thicker around the edges. Place onto a floured Pizza Crisper.
  6. Spread the tomato purée over the base. Scatter the toppings over the pizza, drizzle with olive oil and sprinkle with grated Parmesan.
  7. Bake in a pre-heated oven, 240°C/Gas 9 for 15-20 minutes until golden. Serve immediately, with basil leaves scattered on top.