Prosciutto Blueberry Pizza

This pizza is a total delight, with some exciting flavours that will mesmerise you. If you like pineapple on pizza, you'll love these baked mushy blueberries that pop right in your mouth. The pizza base is fluffy and cloud-like. The cold-cut prosciutto on the pizza has a great touch with the fresh basil and the feta. Suppose you love experimenting; try this recipe. It won't disappoint you.

Serves: 8

Ingredients

Pizza Dough

2¾ cup Flour

¾ cup lukewarm Water

7g inactivated Yeast

1 tbsp Sugar

2 tbsp Olive oil

½ tsp Salt

100g Feta cheese

75g Blueberries

¼ cup Mozzarella

6 slices Prosciutto

½ cup Basil leaves

Half-sliced Red Onion

Method

Step 1- Pizza Dough

In a bowl, add lukewarm water, yeast and sugar. Mix well and keep covered for 2-3 minutes or till bubbly.

Step 2

Now add flour, salt and olive oil with a wooden spoon and start mixing everything.

Step 3

After 2-3 minutes, flour the countertop and transfer the dough once the dough sticks together. Knead for 5-6 minutes till the dough is soft and bounces back when poked.

Step 4

Then lightly oil the bowl and place the dough, and cover. Rest for 1-1½ hours or till it doubles in size.

Step 5

Once the dough has risen, take it out and knead again for 5-6 minutes.

Step 6

Preheat the oven to 150°c. Take a 10-inch pizza tray and grease it with a non-stick spray. Then add the dough to the tray and stretch it out evenly.

Step 7 - Assembly

Add feta to the base and spread evenly. Add blueberry, mozzarella and onion slices.

Step 8

Then place in the oven and bake for 20-25 minutes or till the edges are slightly brown.

Step 9

Then take the pizza out of the oven and add prosciutto and basil leaves to the pizza and drizzle some olive oil.

Step 10

Let the pizza rest for 10-15 minutes and serve.

Tips

1. Make sure the water is lukewarm. If the water is too hot, it could kill the yeast.

2. If you aren't raising it, you can place it in the oven with a bowl full of water.

3. Kneading the dough is very important; the more you knead, the better the dough will form gluten strands.

4. Don't bake the prosciutto, as it might turn chewy and hard.