- For the dough:
- 1/2 cup luke-warm water
- 1½ teaspoon dry yeast or 15g fresh yeast
- 1½ teaspoons sugar
- 2 tablespoon olive oil
- ½ cup luke-warm water, extra
- 2+1/2 cups pizza flour or Double Zero flour
- 2 teaspoons flaky salt
- Extra flour and oil
- For the filling
- 2 tablespoons olive oil
- 1 large onion, chopped finely
- 2 cloves garlic, minced
- 500g silver beet, leaves only (or spinach)
- Salt & pepper to season
- 2 tablespoon olive oil, extra
- 250ml tomato passata
- 100g prosciutto or pancetta
- 100g, mozzarella or melting cheese
- 50g grated parmesan cheese
Place the water in a bowl and sprinkle the yeast and sugar over the water. Stir gently then rest the yeast mixture in a warm place for 10 minutes until creamy. Add the oil and remaining water.
Sift 1 cup of flour and the salt in a large bowl and make a well in the centre. Pour the yeast mixture into the well and stir until combined. Firstly, with a spoon, then by hand, gradually work in the remaining 1+1/2 cups of flour. On a lightly floured surface, gently knead the dough for 5 minutes to activate the glutens and develop the elasticity.
Place the dough in an oiled bowl, cover with cling film and rest in a warm place for 2 hours or until the dough has doubled in size. Punch down the dough, allow to rise again, then refrigerate until required.
For the filling:
Heat a frying pan to medium and pour in the olive oil. Sauté the onion and garlic until transparent then add the silver beet. Place a lid on and cook on medium heat for 10 minutes. Remove the lid and allow excess liquid to cook off. Remove from the heat.
Cut approximately 150g from the dough and on a lightly floured bench, roll out the dough quite thinly. Paste the dough with olive oil then the passata.
On half the pizza add the cooked silverbeet, a few slices of prosciutto and the cheeses. Fold the other half over top, baste with a little olive oil and bake in your Pizza oven according to the manufacturer’s instructions. In the electric pizza oven the cooking time is around 5-8 minutes.