Baking

Spinach, tomato and prosciutto wholegrain pizza

SPINACH, TOMATO AND PROSCIUTTO WHOLEGRAIN PIZZA
6
40M

Ingredients

Pizza dough

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.

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