Ingredients
For the Crust:
1 1/8 cup Water, room temperature
360g Bread Flour
2 tsp Dry Active or Instant Yeast
2 tbsp Olive Oil
1 tbsp Sugar
1 1/4 tsp Salt
Semolina, for dusting
Toppings:
3 tbsp Garlic Spread (can be substituted with 3 tbsp softened butter mixed with dried or fresh herbs and 1 clove of minced garlic)
1 cup Mozzarella, shredded (ideally fresh, but the brick is fine too)
1 Shallot or small Red Onion, thinly sliced
100g Prosciutto
3 cups Arugula
3 tbsp Olive Oil
1 1/2 tbsp Balsamic Vinegar
1/4 cup Dates, pitted and roughly chopped (can be substituted with Dried Cranberries)
Balsamic Glaze, to drizzle
Parmesan Cheese, fresh
Method:
Start by making the dough. In a bowl, combine the lukewarm water with the sugar and yeast (If you are using instant yeast, skip this step). Set it aside for 5-10 mins or until the yeast has bloomed and is foamy.
In the bowl of a stand mixer, combine the flour with the salt (If you are using instant yeast, add it in here). Pour the water-yeast mixture into the bowl, along with the olive oil. Mix on low for 2-3mins.
Increase the speed of the mixer and let it knead the dough for 4-5mins.
Cover with a tea towel or cling wrap and let it rise. Place it in a warm area for 1-2 hours or until doubled in size. Or, place it in the fridge overnight, and remove 1 hour before using.
Preheat the oven to 425 degrees F.
Once the dough has risen, turn it onto a lightly floured surface and punch out all the gas. Knead for a minute or until it has formed into a smooth dough ball.
Sprinkle the work surface with semolina. Press out the dough into your desired shape/size. Use the tips of your fingers, then switch to a rolling pin. Toss the dough on your knuckles, turning with both hands. Use your fingertips to form the 'crust' edge. Transfer to a pizza pan or a preheated pizza stone.
Spread the garlic spread all over the dough. Sprinkle the mozzarella on top, followed by the shallots. Place in the oven for 15mins or until the crust is golden.
In a bowl, toss the arugula in olive oil, balsamic vinegar and dates.
Remove the pizza from the oven. Arrange the prosciutto slices on the pizza. Top with the arugula. Shave some fresh parmesan cheese on top.
Slice and serve.
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