Pizza with taleggio, prosciutto and pear
“This pizza is divine topped with fresh rocket and drizzled with some excellent aged balsamic vinegar”
- For the pizza dough
- 500g flour
- 1 tbsp instant yeast
- 1 tsp salt
- 300ml warm water
- 2 tbsp olive oil
- For the topping
- 1-2 tbsp olive oil
- 300g taleggio
- 8 slices prosciutto
- 2 pears, finely sliced
- handful fresh rocket
Taleggio is a washed rind cheese made in Italy. Slightly salty and creamy, with a buttery texture, the natural rind is also edible and contributes to its distinctive flavour.
Method
For the dough
· Mix flour, yeast and salt. Mix water with oil and add to other ingredients. Knead until smooth and elastic. (Add more flour if dough seems too sticky.)
· Place in a lightly oiled bowl, cover with plastic film and allow to double (about 90 minutes). Knock back and allow to rise again for about 30 minutes.
· Divide dough into four and roll into pizza-sized rounds.
· Place a cooking stone in your oven and preheat oven to 250C or use a benchtop pizza maker.
To assemble
· Drizzle a little oil on to pizza base, top with some slices of taleggio, a couple of slices of prosciutto and some pear.
· Cook in pizza maker for about 5 minutes until base is cooked and crisp (or in conventional oven for 8-10 minutes).
· Remove from oven and scatter with some fresh rocket.
Serves 4
