Pizza with Lavato, Broad Beans and Prosciutto

Chef	That's Amore Cheese
Course	Main
Servings	Dough recipe makes 3 bases

 

Ingredients

Base:

• 220mL lukewarm water
• 20g fresh yeast (or 7g dry yeast)
• 1 tsp raw sugar
• 400g strong white flour
• 1 tsp sea salt
• 30mL extra virgin olive oil

Topping:

• 100g broad beans, podded
• 50g That’s Amore Scamorza Bianca, cubed
• 80g That’s Amore Lavato, thinly sliced
• 4 slices prosciutto
• extra virgin olive oil
• salt & pepper to taste

Instructions

Combine water, yeast and sugar in a small bowl. Set aside for few mins.
Combine flour and salt onto a clean surface and make a well in the centre. Add yeast mixture and olive oil.
Using a fork slowly bring in the flour from the outer edge of the well and mix into the yeast mixture until combined.
Use your hands to bring the dough together. Kneed for 10 mins or until smooth.
Brush a large bowl with oil and place the dough inside.
Cover with plastic wrap and leave in a warm place to prove for 1 hour, or until doubled in size.
Preheat oven to 250°C.
Dust work surface with flour. Divide dough into 3 equal balls. Cover each ball with plastic wrap and set aside for 10 mins before you work it.
Using a rolling pin, roll each ball into a rough circle.
Brush pizza tray with olive oil, place pizza base onto tray.
To prepare toppings, cook broad beans in boiling water for 2 mins. Drain and rinse under cold water. Peel and discard skins.
Place cooked broad beans in a bowl and dress with olive oil, salt and pepper and set aside.
Add scamorza and lavato cheese to pizza base and bake for 12 mins or until crisp and golden.
Remove pizza from the oven, add prosciutto and broad beans to serve.