Mascarpone and prosciutto pizza Recipe | 4Food

Date Published:: 07/01/2008

All the heady flavours of Italy - mascarpone, prosciutto and rocket - on one pizza! And it's suitable for vegetarians too.

Makes 6 pizzas
Takes 40 minutes to make, 12-15 minutes in the oven, plus proving

Nutritional Information

Per serving:
506kcals
24.7g fat (12.1g saturated)
21.8g protein
52.4g carbs
3.7g sugar
1.3g salt

Ingredients

375g organic plain flour, plus extra for dusting
7g sachet fast-action dried yeast
1/2 tsp salt
1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling
6 tbsp passata
3 large ripe tomatoes, sliced
6 tbsp mascarpone
250g bocconcini (mini mozzarella balls)
12 thin prosciutto slices
24 black olives
75g wild rocket
Small handful fresh basil leaves

Method: How to make mascarpone and prosciutto pizza

1. Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.

2. Tip onto a floured work surface and knead for 10 minutes until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.

3. About 30 minutes before you're ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few minutes, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle, with a rim. Put on oiled baking sheets.

4. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 minutes.

5. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.