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How to make Claire's Mediterranean pizzas

Yield = 4
Prep time: 1:20
Cook time: 1:15
Total time: 2:35

Ingredients

  • 1 3/4 cups lukewarm water
  • 2 x 7g sachets dried yeast
  • 2 teaspoons white sugar
  • 4 1/2 cups plain flour
  • 1 tablespoon salt

Topping

  • 4 tomatoes, halved, deseeded, diced
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 4 slices prosciutto, roughly torn into strips
  • 1/2 cup pitted kalamata olives, halved
  • 200g mozzarella, roughly torn into pieces
  • 1 cup basil leaves

Method

  • Step 1 Preheat oven to 220°C. Grease 4 x 35cm-square pieces of foil. Combine water, yeast and sugar in a jug. Place flour and salt into a bowl. Make a well in centre of flour. Slowly add yeast mixture, stirring with a knife to combine (add more water or flour if needed). Turn onto a floured surface. Knead for 5 minutes. Return to bowl. Set aside.
  • Step 2 Make topping: Combine tomatoes, garlic, oregano and oil in a bowl. Season. Stir.
  • Step 3 Use your fist to knock dough back. Divide into 4 balls. Roll each ball out to a 5mm-thick, 20cm-round disc. Place onto foil. Top with tomato mixture, prosciutto, olives and mozzarella.
  • Step 4 Bake for 12 to 15 minutes, swapping position of pizzas halfway through, or until bases are crisp and golden. Top with basil and serve.