Pizza with peach, proscuitto and rocket

  • Makes 3 small or 1 big pizza *

  • 1 ball dough *

  • 1/3 cup tomato sauce *

  • 100g mozzarella, sliced *

  • 2 peaches, finely sliced *

  • 100g prosciutto, finely sliced *

  • 100g creamy fetta, crumbled *

  • handful fresh rocket leaves *

  • drizzle of extra virgin olive oil to serve *

  •   *

Heat the pizza stone at 250C for 10 minutes. Knead the dough for a few minutes then roll out to fit the pizza stone or into three smaller pizzas. Working quickly, remove the pizza stone from the oven. Place on the pizza bases. Spread over the tomato sauce. Top with the mozzarella. Cook at 250C for about 8 minutes to crisp. Remove from oven. Add peach slices, prosciutto and scatter over fetta and rocket. Serve with a drizzle of oil.

The West Australian

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