How to Make:
- For the dough, place water, oil, yeast and sugar in a jug. Whisk to combine. Set aside for 5-10 minutes or until frothy. Sift flour and salt onto a clean work surface. Add rosemary and sage. Make a well in the centre. Pour yeast mixture into the well. Use a fork to gradually bring the flour in from the sides, stirring into the yeast mixture, until dough starts to come together. Knead for 15 minutes or until smooth and elastic. Brush a large bowl with oil. Add dough. Turn to coat. Cover with a damp tea towel. Set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 240C/220C fan forced. Place a pizza stone or heavy-based baking tray in oven to preheat. Punch down dough and knead for 1 minute or until smooth. Divide into 2 equal portions. Roll out 1 portion on a lightly floured surface to a 35cm-wide disc. Dust stone or tray with semolina. Carefully transfer dough to prepared tray. Spread with half the passata. Top with half the pineapple. Cook for 8-10 minutes or until golden and crisp.
- Top with half the prosciutto, mozzarella, sage, rosemary and basil. Drizzle with oil. Season with pepper. Repeat with the remaining dough and toppings.
Time for preparing:20 min. PT20M
- 325ml lukewarm water
- 2 tablespoon extra virgin olive oil, plus extra, to brush
- 2 teaspoons (7g sachet) dried yeast
- 2 teaspoons raw caster sugar
- 500g bread and pizza plain flour
- 1⁄2 teaspoon fine cooking salt
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh sage leaves
- Fine semolina, to dust Colin's favourite topping
- 185ml (3/4 cup) tomato passata
- 225g (1 1/2 cups) chopped fresh pineapple
- 16 prosciutto slices, torn
- 6 (110g each) fresh buffalo mozzarella, torn
- Finely chopped fresh sage leaves, to serve
- Finely chopped fresh rosemary leaves, to serve
- Small fresh basil leaves, to serve
- Extra virgin olive oil, to drizzle