Recipe: Ham and artichoke pizza
How to Make:
- Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
- Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
- Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
- Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
- Preheat oven to 240C. Brush 2 baking trays with olive oil to grease. Divide dough in half. Use a lightly floured rolling pin to roll out 1 dough half to a 30cm-diameter disc. Place on 1 prepared tray. Repeat with remaining dough half.
- Spread the passata over the pizza bases, leaving a 1cm-wide border.
- Top with the mozzarella and artichoke. Sprinkle with the oregano. Bake in oven for 12 minutes or until golden.
- Top with ham and spinach to serve.
Time for preparing:
15 min.
Servings:
8
Ingredients:
- Olive oil, to grease
- 450g (3 cups) plain bread flour
- 1 tablespoon (12g/2 sachets) dried yeast
- 2 teaspoons caster sugar
- 1/2 teaspoon salt
- 250ml (1 cup) warm milk
- 2 tablespoons melted butter
- 250ml (1 cup) passata (tomato pasta sauce)
- 250g mozzarella, thinly sliced
- 2 x 170g btl marinated artichokes, drained, coarsely chopped
- 1/3 cup fresh oregano leaves
- 200g shaved ham
- 80g baby spinach leaves
