Pesto Pizza with Grana Padano and Prosciutto di San Daniele

Ingredients

• 600 g strong white flour
• 7 g fast action dried yeast
• 1 teaspoon salt
• 2 tablespoons olive oil (plus extra for greasing the trays)
• 350 ml lukewarm water
• 60 g bunch fresh basil
• 100 g pine nuts (toasted)
• 100 ml good quality olive oil
• 2 garlic cloves (grated or crushed)
• 100 g Grana Padano (grated)
• 100 g Prosciutto di San Daniele (ripped into small strips)
• 50 g rocket
• 50 g pine nuts (toasted)
• 100 g Grana Padano shavings

Instructions

1. 1

   --- Pizza Bases ---

2. 2

   Combine the flour, yeast and salt in a large mixing bowl. Add the water, plus 2 tablespoons of olive oil, and stir together.

3. 3

   Tip the dough out onto a floured surface and knead for 10 minutes.

4. 4

   Return the dough to the bowl, cover with clingfilm and leave in a warm place for 45 minutes.

5. 5

   Pre heat your oven to 220C and grease 4 pizza trays lightly using olive oil.

6. 6

   After 45 minutes, knead the dough lightly to knock out the air, then divide into 4 and roll out to fit into your pizza trays. Cook the pizza bases for 10 minutes before adding your toppings – they should be light golden brown.

7. 7

   --- Pesto ---

8. 8

   Lightly toast all your pine nuts in a large non-stick frying pan until golden brown – take care not to burn them.

9. 9

   Place 100g of the pine nuts in a food processor and add all the basil, 2 garlic cloves and 100ml olive oil. Blitz to a smooth paste. Alternatively place all the ingredients in a jug or bowl and blitz with a hand blender until smooth.

10. 10

    Stir in the grated cheese.

11. 11

    When the pizza bases have cooked for 10 minutes, remove from the oven and spread over the homemade pesto.

12. 12

    --- Pizza Toppings ---

13. 13

    Add the Prosciutto di San Daniele, and return to the oven for 3 minutes – do not allow the pesto or prosciutto to burn!!

14. 14

    Remove the pizzas from the oven and top with rocket, Grana Padano and the remaining 50g of toasted pine nuts.