Fire roasted capsicum pizza with prosciutto and bocconcini

Pizza dough

• 200ml warm water
• 1 tsp sugar
• 2 tsp instant dried yeast
• 400g flour
• 30ml olive oil
• 1 tsp salt
  
  

Fire roasted capsicum sauce

• 1 capsicum, cooked over flame with skin and seeds removed
• 1 tomato
• 1 clove garlic
• Salt to taste

Pizza toppings

• 1 tub mini bocconcini balls
• 50g prosciutto, to serve
• Fresh basil, to serve

Method

1. In your stand mixer with the dough hook attached, put warm water, sugar and dried yeast. Mix on low briefly and allow to stand for a minute or two.
2. Add all remaining pizza dough ingredients and knead on low-medium speed for 6 minutes. Once kneaded, remove the dough from the bowl, pop in a little olive oil to grease the sides and then return to the bowl to proof. Put into a warm space covered with a tea towel for an hour until the dough approximately doubles in size.
3. While your dough is rising, put all sauce ingredients into the blender and combine until smooth.
4. Once our dough has doubled in size, gently deflate it with your fist and then stretch to fit your pizza tray. Leave to rest again under a tea-towel while you preheat the oven to 180C.
5. After the oven has pre-heated, evenly distribute the sauce over the pizza base, top with bocconcini.
6. Bake for around 18-20 minutes or until the cheese the top is nice and crispy. Top with prosciutto and fresh basil