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Wild garlic pesto pizza with prosciutto

A fresh pizza variation with wild garlic pesto and prosciutto
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 2

Ingredients

FOR THE DOUGH

  • 2 1/2 cups of flour
  • 1 tsp instant yeast
  • 3/4 cups warm water
  • 1 tbsp olive oil
  • 1 tsp salt

FOR THE PESTO

  • 100 g wild garlic
  • 1 tbsp pine nuts
  • 2 cloves garlic
  • 2 tbsp parmesan cheese grated
  • salt and pepper
  • olive oil

FOR THE PIZZA

  • 6 cherry tomatoes
  • 250 g fresh mozzarella
  • 2 cups tomato passata
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp oregano
  • 6 slices prosciutto

Instructions

  • First prepare the dough. In a large bowl combine all the ingredients and knead them for at least 20 minutes by hand or around 10 minutes in your stand mixer, until you have a smooth elastic dough. Flour a bowl generously, place the dough in it, cover it with a cloth and let it rise for at least 1 ½ hours. If you're in a hurry, let the dough rise in a warm place (like next to the radiator). But if you have time, you can let the dough rise for up to 8 hours at 18-20° or even overnight in the fridge. The longer it will rise, the better the taste will be.
  • For the pesto roast the pine nuts in a non stick pan without fat, until they are fragrant and slightly brown. Place the washed wild garlic, the pine nuts, garlic and parmesan in your food processor. Add a generous splash of olive oil and mix everything. Keep adding olive oil until you have a smooth paste. Add salt and pepper to taste. Set aside.
  • Preheat your oven to 250° C / 482 ° F
  • For the pizza carefully take the dough out of the bowl. Gently fold it a few times and divide it into two equal portions. On a floured surface roll each into 3-4mm thin circles and place them onto oil baking sheets or onto oiled pizza pan. Let it sit covered for 20 min to fluff up a bit.
  • Mix the passata with the salt, pepper and oregano. Cover each pizza with a thing layer of tomato sauce.
  • Tear the mozzarella balls into generous pieces and divide them onto the pizzas.
  • Slice the cherry tomatoes and add them as well.
  • Bake your pizzas on the middle rack for roughly 10 minutes (depending on your oven) or until the crust is golden brown and crispy and the cheese is melted.
  • Take the pizzas out, tear the prosciutto slices into chunks and add them to the pizza. Finish everything by adding small dollops of wild garlic pesto. Serve immediately!