Prosciutto and sun-dried tomato wholewheat pizza recipe
Make your own healthy takeaway at home with our prosciutto and sun-dried tomato wholewheat pizza recipe. Creating your own pizza dough from scratch is a great way to get the kids involved in the cooking process – and they'll have just as much fun eating it, too!
See method- Serves 4
- 2 hours 30 mins to prepare and 30 mins to cook
- 735 calories / serving
Ingredients
For the wholewheat dough
- 275ml warm water
- 275g plain flour
- a little extra plain flour, for kneading
- 350g wholewheat flour
- 1tbsp dried active yeast
- 1tbsp olive oil
- 1tsp salt
- 1 tsp caster sugar
For the toppings
- 50g prosciutto slices, torn
- 120g Tesco Healthy Living grated mozzarella
- 50g sun-dried tomatoes, drained and chopped roughly
- 25ml extra-virgin olive oil
- few sprigs of thyme
- black pepper
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Shop ingredientsEach serving contains
- Energy
- 3095kJ 735.0kcal
- Fat
- 22g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 111.2gProtein 28.4gFibre 13.3g
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Method
- Prepare the dough by dissolving the sugar in the warm water in a jug, stirring well a few times. Sprinkle the yeast on top and allow it to stand for 8-10 minutes in a warm place until frothy. Place the flours and salt in a large mixing bowl, then stir the olive oil into the yeast mixture.
- Make a well in the flour and pour the yeast mixture in, incorporating the flour and stirring well with a spoon until a dough starts to form. Tip the dough out onto a lightly floured work surface and knead for roughly 10 minutes until you have a smooth, shiny, elastic ball of dough. Place in a lightly oiled bowl, cover loosely with a tea towel and leave to prove in a warm place for roughly an hour or until doubled in size.
- Once it has doubled in size, punch down the dough and divide into 4 equal sized pieces. Roll into tight balls and arrange on lightly oiled baking sheets. Let them prove for another 45 minutes until risen and doubled in size.
- Pre-heat the oven to 220°C.
- Roll the balls of dough out on a lightly floured surface until you have circular pizza bases. Transfer to baking sheets and top evenly with a mixture of the toppings (apart from the basil). Bake for 15-18 minutes until the dough is golden and crisp and the cheese has melted. Remove and garnish with the basil leaves and some black pepper before serving on wooden chopping boards.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
