Name: Spinach, tomato and prosciutto wholegrain pizza
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Pizza dough; 1/3 cup (55g) finely cracked buckwheat; 1/4 cup (40g) burghul; 1 cup (250ml) warm water; 1 teaspoon caster sugar; 8 gram sachet dried yeast; 1 1/2 cup (225g) plain flour; 1 cup (160g) wholemeal plain flour; 2/3 cup (170g) bottled tomato pasta sauce; 1 cup (100g) grated mozzarella cheese; 80 gram baby spinach leaves, trimmed; 250 gram grape tomatoes, halved; 8 slice prosciutto (120g), chopped coarsely

Ingredients

Pizza dough

1/3 cup (55g) finely cracked buckwheat

1/4 cup (40g) burghul

1 cup (250ml) warm water

1 teaspoon caster sugar

8 gram sachet dried yeast

1 1/2 cup (225g) plain flour

1 cup (160g) wholemeal plain flour

2/3 cup (170g) bottled tomato pasta sauce

1 cup (100g) grated mozzarella cheese

80 gram baby spinach leaves, trimmed

250 gram grape tomatoes, halved

8 slice prosciutto (120g), chopped coarsely

Method

1.Combine buckwheat and burghul in medium heatproof bowl; cover with boiling water. Cover; stand 30 minutes. Rinse under cold water; drain.

2.Combine the warm water, sugar and yeast in small jug. Stand in warm place about 10 minutes or until frothy.

3.Combine buckwheat mixture in large bowl with flours. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic; place in lightly greased large bowl, cover. Stand in warm place about 1 hour or until doubled in size.

4.Preheat oven to 220°C/200°C fan-forced; grease two pizza trays or oven trays.

5.Divide dough in half. Roll halves on floured surface into 30cm rounds; place on trays.

6.Spread pizza bases with sauce, sprinkle with half the cheese; top with spinach, tomato and prosciutto then sprinkle with remaining cheese.

7.Bake, uncovered, about 20 minutes or until top is browned lightly and bases are crisp.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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