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Mascarpone, prosciutto and rocket pizza

Name: Mascarpone, prosciutto and rocket pizza
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 375g organic plain flour, plus extra for dusting; 7g sachet fast-action dried yeast; ½ tsp salt; 1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling; 6 tbsp passata; 3 large ripe tomatoes, sliced; 6 tbsp mascarpone; 250g bocconcini (mini mozzarella balls); 12 thin prosciutto slices; 24 black olives; 75g wild rocket; Small handful fresh basil leaves

Published: 30 Apr 07
Updated: 18 Mar 24

A quick and easy recipe that captures the heady flavours of Italy – mascarpone, prosciutto and rocket – on one pizza.

Easy
May 2007

Test kitchen approved

Serves 6
Hands-on time 40 min, oven time 12-15 min, plus proving

A quick and easy recipe that captures the heady flavours of Italy – mascarpone, prosciutto and rocket – on one pizza.

Nutrition: per serving

Calories: 506kcals
Fat: 24.7g (12.1g saturated)
Protein: 21.8g
Carbohydrates: 52.4g (3.7g sugar)
Salt: 1.3g

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Ingredients

375g organic plain flour, plus extra for dusting
7g sachet fast-action dried yeast
½ tsp salt
1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling
6 tbsp passata
3 large ripe tomatoes, sliced
6 tbsp mascarpone
250g bocconcini (mini mozzarella balls)
12 thin prosciutto slices
24 black olives
75g wild rocket
Small handful fresh basil leaves

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Method

Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.
Tip onto a floured work surface and knead for 10 min until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.
About 30 min before you’re ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few min, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle with a rim. Put on oiled baking sheets.

Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 min.
Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.