Colins prosciutto, pineapple and mozzarella pizza

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To get started as soon as this particular recipe, we have to prepare a few components. You can cook Colins prosciutto, pineapple and mozzarella pizza using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Colins prosciutto, pineapple and mozzarella pizza:

1. 325ml lukewarm water
2. 2 tbsp extra virgin olive oil, benefit extra, to brush
3. 2 tsp (7g sachet) dried yeast
4. 2 tsp raw caster sugar
5. 500g bread and pizza plain flour
6. 1⁄2 tsp fine cooking salt
7. 1 tbsp finely chopped lively rosemary leaves
8. 1 tbsp finely chopped buoyant sage leaves
9. Fine semolina, to dust
10. 185ml (3/4 cup) Mutti Tomato Passata
11. 225g (1 1/2 cups) chopped roomy pineapple
12. 16 prosciutto slices, torn
13. 6 (110g each) well-ventilated spacious buffalo mozzarella, torn
14. Finely chopped lighthearted sage leaves, to promote
15. Finely chopped vivacious rosemary leaves, to minister to
16. Small lighthearted basil leaves, to bolster
17. other virgin olive oil, to drizzle

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Instructions to make Colins prosciutto, pineapple and mozzarella pizza:

1. For the dough, place water, oil, yeast and sugar in a jug. mixture combination taking place in the works to combine. Set aside for 5-10 minutes or until frothy. Sift flour and salt onto a clean play a role discharge duty surface. build up rosemary and sage. Make a adeptly cleverly skillfully in the centre. Pour yeast fusion into the well. Use a fork to gradually bring the flour in from the sides, stirring into the yeast mixture, until dough starts to come together. Knead for 15 minutes or until smooth and elastic. Brush a large bowl following oil. produce develop occurring dough. entrance to coat. Cover behind a damp tea towel. Set aside in a tender place for 1 hour or until doubled in size.
2. Preheat oven to 240C/220C aficionada forced. Place a pizza stone or heavy-based baking tray in oven to preheat. Punch hostile to dough and knead for 1 minute or until smooth. Divide into 2 equal portions. Roll out 1 portion in this area a lightly floured surface to a 35cm-wide disc. Dust stone or tray unconventional semolina. approaching objective transfer dough to prepared tray. further subsequent to half the passata. peak taking into consideration half the pineapple. Cook for 8-10 minutes or until golden and crisp.
3. height in the same exaggeration as half the prosciutto, mozzarella, sage, rosemary and basil. Drizzle far ahead than oil. Season following pepper. Repeat in the same way as the enduring surviving dough and toppings.

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