Fire roasted capsicum pizza with prosciutto and bocconcini

This week’s recipe is next. level. YUM!! Homemade pizza dough is just the best. SO much tastier than store-bought stuff. And the fire-roasted capsicum sauce? Is everything!!

It’s really easy to roast up capsicums on your gas hob but if you don’t want to do that or don’t have a gas stove at home, you can pick up roasted capsicums from any deli or even in jars at the supermarket. They are in the section where the olives and pickles are.

Homemade pizza has never been easier. This recipe is very much a ‘set and forget’ type of recipe. Start the recipe in your KitchenAid mixer, once your yeast is frothy, just add the remaining dough ingredients. I like to use the dough hook but I’ve seen others use the paddle to great success as well. So, go with whatever you prefer. Turn the mixer on and sit back and relax while it works the flour and water into a soft, stretchy, plump and elastic ball of dough. Let it rise in the mixer bowl, by placing a damp tea towel over the top and popping the bowl into a warm spot in your house. Alternatively, you can prove it in your oven with the oven light (no heat).

While the dough is proving, it’s time to get your fire roasted capsicum sauce going using the formidable KitchenAid blender. These two machines are a god-send in the kitchen, they take regular recipes and allow you to make them extra special with such little effort.

Once your sauce is blitzed and dough has risen, it’s time to assemble and cook! Get your oven super-hot. At least 200C. If you have a pizza oven or pizza stone in a BBQ, you can cook in there too. I add lots of bocconcini, but you can use whatever cheese you have on hand. Grated mozzarella, buffalo mozzarella, or fior di latte. I also like serving the pizza piping hot, with fresh prosciutto on top. But Isaac prefers the prosciutto cooked on the pizza. Once it’s cooled slightly, add some basil leaves (don’t worry if they blacken, it’s just the heat) and serve.

This pizza and sauce is the perfect pair in my opinion, just like the KitchenAid mixer and blender.

Hope you enjoy this one guys

Happy cooking,

Mel x

Thank you to KitchenAid for sponsoring this post.

Fire roasted capsicum pizza with prosciutto and bocconcini

Serves 2

Pizza dough ingredients

200ml warm water

1 tsp sugar

2 tsp instant dried yeast

400g flour

30ml olive oil

1 tsp salt

Fire roasted capsicum sauce

1 capsicum, cooked over flame with skin and seeds removed

1 tomato

1 clove garlic

Salt to taste

Pizza toppings

1 tub mini bocconcini balls

50g prosciutto, to serve

Fresh basil, to serve

Method:

1. In your stand mixer with the dough hook attached, put warm water, sugar and dried yeast. Mix on low briefly and allow to stand for a minute or two.

2. Add all remaining pizza dough ingredients and knead on low-medium speed for 6 minutes. Once kneaded, remove the dough from the bowl, pop in a little olive oil to grease the sides and then return to the bowl to proof. Put into a warm space covered with a tea towel for an hour until the dough approximately doubles in size.

3. While your dough is rising, put all sauce ingredients into the blender and combine until smooth.

4. Once our dough has doubled in size, gently deflate it with your fist and then stretch to fit your pizza tray. Leave to rest again under a tea-towel while you preheat the oven to 180C.

5. After the oven has pre-heated, evenly distribute the sauce over the pizza base, top with bocconcini.

6. Bake for around 18-20 minutes or until the cheese the top is nice and crispy. Top with prosciutto and fresh basil