Prosciutto and sun-dried tomato wholewheat pizza recipe

Method

1. 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.
2. 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.
3. 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.
4. Pre-heat the oven to 220°C.
5. 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.