Courgette, prosciutto & black olives pizza

To be quite honest I am extremely happy when I have simple margherita pizza on lovely thin base and made with fresh ingredients. However I also like my seasonal pizzas made with fresh veg that I use in my kitchen at that time. This is ho I created my favourite October and May pizzas. 

I know it June is getting to an end, however the season for courgettes only started and It will last the whole summer, so this also could be called: my favourite summer pizza (well, again as much loved as margherita made with fresh tomato sauce and good quality cheese).

I have made the base for this pizza with wholemeal flour; you can use white strong bread flour. I quite like the texture of wholemeal base and it seems to be healthier than 100% white flour base. The key is to leave the dough to rise in a low temperature and long time – If you haven’t tried it yet I strongly recommend this kind of dough resting in a fridge overnight.

Makes 2 medium pizzas

Base

 

450g strong whole wheat flour (you can use a white one)
level tsp dried yeast
level tsp salt
half tsp sugar
2-3 tbsp olive oil
250-300ml lukewarm water

You can use bread machine to make the dough, stand mixer or your hands. I placed all of the ingredients (dry first, then yeast, then wet ones) in the stand mixer and mixed for about 7 minutes, until the dough was quite flexible and firm. Next leave the dough in an oiled bowl, covered with piece of cling film and leave it in a fridge overnight. 

Next day remove the dough from a fridge, at least an hour before baking and prepare the sauce. 

Sauce

200ml tinned tomatoes, chopped
tbsp olive oil
clove of garlic, peeled and finely chopped
small onion, peeled and finely chopped
a splash of dry red wine

handful of fresh basil leaves, roughly torn
pinch of sugar
salt
freshly ground black pepper

In a pan fry the onions with some salt and sugar in the olive oil over a low heat until soft. Add garlic and fry for one minute, next add the wine and leave it to evaporate slightly. Add tomatoes, season with salt and pepper and reduce over a low heat until thick. Add some basil, cook for another 3 minutes and liquidise roughly with a hand blender. Set aside and prepare the oven and the dough. 

Heat the oven to 250 C together with pizza stone (if you do not have one, use baking tray or pizza tray) and divide the dough into two. Shape each part with your hands, flatten it little bit and leave it to rest for about 15 minutes. Meanwhile prepare the remaining ingredients.

Topping

1 small courgette

8 slices of Italian prosciutto

Handful black pitted olives

2 x 125g mozzarella 

Slice the courgette thinly, cut the olives in halves, and tear ham and mozzarella into smaller pieces. 

Spread the tomato sauce over each pizza base, top with the remaining ingredients and place in the oven. Bake until base is crispy and the cheese on the top is melted and golden. 

Remove from the oven and leave it to cool down slightly, then cut into portions and garnish with some fresh basil. It is lovely hot or cold, so any leftovers you can happily take with you for the lunch next day.