Prosciutto, Ricotta & Honey Pizza
Pizza is one food that is perfect all year round, and it’s a great dish to experiment with both sweet and salty flavour combinations! The second I even hear the word pizza, my mind automatically drifts to the rich flavours of salty prosciutto laid upon a crispy base with a generous layer of stretchy mozzarella. I know you’re already drooling, but there is one thing that takes this pizza to an entirely new level… sweet, sweet honey.
Egmont Honey makes the most beautiful products, including Raw Honey, which I’ve generously drizzled over this pizza. Available in Countdown Supermarkets, Egmont Honey’s Raw Honey comes in no contact with heat and undergoes minimal processing. This means it retains the smoothest taste and preserves a lot of its lovely healing properties.
Honestly, this pizza is heavenly!
Egmont Honey makes the most beautiful products, including Raw Honey, which I’ve generously drizzled over this pizza. Available in Countdown Supermarkets, Egmont Honey’s Raw Honey comes in no contact with heat and undergoes minimal processing. This means it retains the smoothest taste and preserves a lot of its lovely healing properties.
Honestly, this pizza is heavenly!
Ingredients
- 1 cup warm water
- 1 tsp sugar
- 1 tsp instant yeast
- 2 ½ cups high grade/bread flour
- 1 tsp salt
- Olive oil
- ⅓ cup tomato passata
- 1 tsp mixed herbs
- 1 cup mozzarella
- ¼ cup ricotta
- 1 cup fresh rocket
- 40g prosciutto
- 1 tbsp Egmont Honey Raw Honey, warmed
- Fresh thyme to garnish
Method
- In a bowl, combine the warm water, sugar and yeast. Leave to stand for 10 minutes.
- Mix the flour and salt into the yeast mixture, then turn out onto a clean floured work surface and knead for 10 minutes. Place into an oiled bowl, cover, and leave to rest for 30 minutes.
- Cut the dough in half, and roll out into two 1cm thick circles. Place onto greased trays.
- Bake in an oven preheated to 220 degrees for 15 minutes, then carefully remove from the oven and spread the bases with the tomato passata and sprinkle with mixed herbs. Season, and top evenly with the mozzarella cheese. Return to the oven for a further 20 minutes or until the base is golden and the cheese has melted.
- Dollop the ricotta over the pizzas, sprinkle over the rocket and top with the prosciutto. Drizzle over the warmed Egmont honey, season and garnish with thyme leaves. Serve immediately!
