Prep time: 30 min
Cook time: 15 min
Makes: 3 pizzas
INGREDIENTS
For the pizza dough
1 cup warm water
1 (.25 ounce) package active dry yeast
1 tsp white sugar
2 ½ cups bread flour
2 tbsp olive oil
1 tsp salt
1/2 tsp red pepper flakes
For the topping
3-4 tbsp tomato pizza topping
Mozzarella
100g cherry tomatoes, halved
40g grated Parmigiano Reggiano
6 slices Parma Ham
1 handful rocket leaves
20g shaved Parmigiano Reggiano
Extra virgin olive oil
For the vinaigrette
1/2 tsp vinegar (or use rice vinegar)
1 tbsp Cape Coastal Blue Gum Honey
1/2 tsp red pepper flakes
1/4 tsp chilli flakes
1/2 tsp paprika
1/4 tsp salt
Juice of half a lime
1/4 cup olive oil
METHOD
1. Preheat the oven to 225°C.
2. Gather all the ingredients.
3. Place warm water in a bowl, then add yeast and sugar. Mix well and let it stand for about 10 minutes until creamy.
4. Add flour, oil, and salt to the yeast mixture. Beat the mixture until smooth. You can do this by hand or use a stand mixer fitted with a dough hook for easier mixing.
5. Let the dough rest for 5 minutes.
6. Turn the dough out onto a lightly floured surface.
7. Pat or roll the dough into a 12-inch circle.
8. Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce-free dough.
9. Top the pizza with cherry tomatoes and mozzarella.
10. Sprinkle 30g grated Parmigiano Reggiano over the toppings.
11. Bake the pizza in the preheated oven for 12-15 minutes or until golden and the base is cooked through.
12. Remove the pizza from the oven and top it with rocket.
13. Drizzle a little olive oil over the pizza.
14. Finish by adding Parma Ham, grated Parmigiano Reggiano, and shaved Parmigiano Reggiano as desired and drizzle with your Chilli Blue Gum Honey vinaigrette.