Prosciutto and Mozzarella Flat Breads
ready in 2 h. 40 min.
- For the dough
- 3.333 cups all-purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons Dried yeast
- 1 teaspoon sugar
- 2 tablespoons olive oil
- For the topping
- ¼ cup olive oil
- 1 clove garlic (crushed)
- 1 cup Sieved tomatoes
- 1 teaspoon oregano
- 1 pinch sugar
- 1 tablespoon Vinegar
- 2 cups grated Hard cheese (e. g Edam)
- 2 cups grated Mozzarella
- 3.333 cups Mushrooms (finely sliced)
- 1 cup Prosciutto (thinly sliced, in small pieces)
- 2 tablespoons parsley (chopped)
Mix the flour with the salt, form into a heap and make a well in it. Tip the yeast into the well and sprinkle with sugar. Fill with 80 ml lukewarm water and let stand for 20 minutes.
Knead the flour and yeast to a smooth dough with the oil and 100 ml lukewarm water. Add more flour or water if necessary. Cover the dough and leave to rise in a warm, draught-free place for approx. 1 hour.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9. Place two baking trays in the oven.
Heat 1 tbsp oil in a pan. Add the garlic and fry until transparent. Add the sieved tomatoes. Season with oregano, salt, ground black pepper, sugar and vinegar. Simmer for approx. 10 minutes, then check the seasoning.
Mix the two kinds of cheese.
Divide the dough into four portions and knead each thoroughly on a floured surface. Roll the dough out to form four round pizza bases, leaving the edge slightly thicker. Place the pizza bases on baking parchment cut to fit the baking trays.
Spread each base with approx. 4 tbsp of the tomato sauce, leaving approx. 2 cm free at the edges. Sprinkle with the cheeses and mushrooms. Season with a little salt and ground black pepper and drizzle with oil. Place on the baking trays and bake for approx. 10 minutes until the crusts are crisp.
Remove from the oven and leave to cool slightly. Place the ham on the pizzas and sprinkle parsley over. Serve at once.