250g warm water
2 tsp instant dried yeast
1 tsp salt
1 tsp sugar
80g olive oil
400g baker’s flour
50g parmesan cheese
75g red onion, quartered
250g sour cream
½ tsp black pepper
150g buffalo mozzarella, roughly torn
6 ripe figs, roughly chopped
2 handfuls rocket
8 slices prosciutto, torn into strips
40g olive oil
40g balsamic vinegar
Place all pizza dough ingredients in TM Bowl and mix for 10 seconds/Speed 3.
Knead for 3 minutes.
Place on a lightly floured silicone baking mat. Wrap and leave in a warm place or an oven on Defrost setting 30°C for 30 minutes.
Punch down and divide into 8 balls. Roll out thinly. Let rest for 10 minutes.
Preheat the oven to 220°C.
Place parmesan cheese in TM Bowl and chop for 10 seconds/Speed 9.
Place onions in TM Bowl and chop for 10 seconds/Speed 4.
Scrape down sides.
Add butter and cook for 5 minutes/80°C/Speed 2.
Add sour cream, parmesan, salt and pepper and mix for 10 seconds/Speed 4.
Spread over the dough and bake for 10-15 minutes until crisp at the edges.
Toss the figs and mozzarella with the rocket. Sprinkle over the pizzas.
Mix olive oil and balsamic vinegar together.
Drizzle over the pizzas and serve.
Music: us army blues – main stem – freemusicarchive.org