The combination of sweet and salty toppings on these homemade mini pizzas really works
Makes: 4
Ingredients:
240g (2 cups) cake flour
10g (1 sachet) instant yeast
5ml (1 tsp) caster sugar
2.5ml (½ tsp) salt
30ml (2 tbsp) olive oil, plus extra
190ml (¾ cup) lukewarm water
Semolina, for dusting
500ml (2 cups) grated mozzarella
190ml (¾ cup) ricotta cheese
190ml (¾ cup) grated parmesan or pecorino cheese
250ml (1 cup) blueberries
8 slices prosciutto
1 avocado, thinly sliced
12-16 fresh basil leaves, torn
Method:
1) Combine the flour, yeast, caster sugar and salt in a large bowl. Add the oil and water and mix to form a soft dough.
2) Knead on a lightly floured surface until dough is soft and elastic. Cover with cling film and leave to prove in a warm place for 30 minutes.
3) Knock the dough down and knead gently for a minute.
4) Preheat the oven to 260°C.
5) Divide the dough into 4 portions and roll into discs.
6) Scatter semolina on a baking tray and place the pizza bases on top.
7) Spread a little olive oil over each base, then divide the mozzarella, ricotta, parmesan and blueberries between the bases, spreading evenly.
8) Bake for about 15 minutes or until the cheese starts to bubble.
9) Remove from the oven, top with prosciutto, avocado and basil and serve immediately.