Ingredients For the pizza base 2½ cups plain or bread flour
2 tsp dried yeast
2 tsp caster sugar
2 tsp salt
2 tbsp olive oil
About 1 cup WARM water
For the topping ¼ cup home made pesto, or bought pesto
2 medium tomatoes, sliced thinly
Small jar artichoke hearts, drained, halved and excess moisture squeezed out
185 g baby bocconcini 100 g prosciutto, chopped
1 potato, microwaved, sliced
Method For the base
Combine the flour, yeast, sugar and salt in a medium bowl.
Make a well in the centre, and stir in the oil and enough of the water to make a soft dough.
Knead the dough on a floured surface for about 10 minutes or until it is smooth.
Put the dough in a large oiled bowl, cover and stand in a warm place for about one hour until it doubles in size (it MUST be warm or the yeast will not rise).
Put the dough onto a floured surface and knead until smooth.
Divide the dough in half and roll each one on to a floured surface.
Make them as thin as possible
For the topping
Preheat the oven to 210° fan forced, and oil two pizza trays -place the trays in the oven while you finish the dough/topping.
Spread the pesto on to the base of each pizza.
Top with the sliced tomato, artichokes and the potato slices.
Add the bocconcini.
Add pepper if required.
Bake for about 15 minutes or until the bases are crisp, take out of the oven and top with the prosciutto.
Return to the oven for another few minutes just to heat the prosciutto.