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Gorgonzola, plum and proscuitto pizza

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Gorgonzola, plum and proscuitto pizza

25 minutes

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Gorgonzola, plum and proscuitto pizza

By Hannah Lewry

Serves 4 to 6

Difficulty Easy

Prep Time 2 hours

Cooking Time 25 minutes

Ingredients

2 x 7 g sachets yeast
1 T sugar
2½ cups lukewarm water
720 g flour
olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
1 T honey
1 T butter
8 ripe Flavour Fall plums, halved
150 g Gorgonzola
70 g proscuitto
chilli oil, for serving
microherbs, to garnish

Method

Mix the yeast and sugar with the water, then set aside for a few minutes.
Turn the flour out onto a clean surface or place in a large bowl. Make a well in the middle and pour in the yeast mixture. Using a fork or blunt knife, slowly stir the liquid into the flour to make a dough.
Knead well for 10 minutes, or until smooth and springy. Cover and set aside until doubled in size. Tear off balls of dough, arrange on a baking tray and leave to rise again until ready to bake.
Preheat the oven to 200°C.
Roll out each piece of dough into a thin oval pizza base, drizzle with olive oil and season. Bake for 10 minutes until just light golden.
Melt the honey and butter in a pan, then add the plums cut side down and caramelise while the pizza bakes.
Remove the pizza bases from the oven, tear over the Gorgonzola and prosciutto and add the slightly caramelised plums. Return to the oven and bake until cooked through, about 10 minutes.
Serve warm drizzled with chilli oil and garnished with microherbs.

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