SERVES: 2 | PREPARE: 20 mins | COOK: 15-20 mins
Preheat the oven to 180C fan.
Start by making the dough. Combine the flour, baking powder and salt in a bowl. Now add the olive oil and 180ml of water, to start with. Mix together until you have rough ball of dough. Begin to knead, if the mixture is too stiff add a little more water until you have a soft, but not sticky, dough.
Knead for 5-10 minutes until the dough is pliable. Now roll into your desired shape and transfer to a piece of baking paper. Evenly top with the cheeses, prosciutto and peach, then sprinkle with the thyme leaves and pop in the oven to bake for 15-20 minutes.
While the pizza is cooking pour the balsamic vinegar into a saucepan and cook until it has reduced to a thick glaze.
Remove the pizza from the oven, top with rocket and drizzle over the balsamic reduction.
Ingredients for the dough
350g plain white flour
3 tsp baking powder
1 tsp salt
1 tbsp olive oil
Ingredients for the pizza
2 slices prosciutto
1 peach, sliced
3/4 sprigs thyme
Rocket, to serve
100ml, balsamic vinegar
‘Gorgonzola is a bold blue cheese with sharp
spice and a smooth texture. It contrasts fantastically with the dry,
lemony bubbles of an Italian Prosecco’
Bottega Poeti Prosecco £16.00