Pizza with taleggio, prosciutto and pear

Name: Pizza with taleggio, prosciutto and pear
Cook time: 2 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500g flour; 1 tbsp instant yeast; 1 tsp salt; 300ml warm water; 2 tbsp olive oil; For the topping; 1-2 tbsp olive oil; 300g taleggio; 8 slices prosciutto; 2 pears, finely sliced; handful fresh rocket

Caroline Velik

October 18, 2011

Pizza with taleggio, prosciutto and pear.Marina Oliphant

Time:2 hours +Makes:4

Salty, creamy taleggio is a winner on this pizza.

Ingredients

For the pizza dough

500g flour
1 tbsp instant yeast
1 tsp salt
300ml warm water
2 tbsp olive oil
For the topping
1-2 tbsp olive oil
300g taleggio
8 slices prosciutto
2 pears, finely sliced
handful fresh rocket

Method

For the dough
Mix flour, yeast and salt. Mix water with oil and add to other ingredients. Knead until smooth and elastic. (Add more flour if dough seems too sticky.)
Place in a lightly oiled bowl, cover with plastic film and allow to double (about 90 minutes). Knock back and allow to rise again for about 30 minutes.
Divide dough into four and roll into pizza-sized rounds.
Place a cooking stone in your oven and preheat oven to 250C or use a benchtop pizza maker.
To assemble
Drizzle a little oil on to pizza base, top with some slices of taleggio, a couple of slices of prosciutto and some pear.
Cook in pizza maker for about 5 minutes until base is cooked and crisp (or in conventional oven for 8-10 minutes).
Remove from oven and scatter with some fresh rocket.
Taleggio is a washed rind cheese made in Italy. Slightly salty and creamy, with a buttery texture, the natural rind is also edible and contributes to its distinctive flavour.