Mini Pizzas With Prosciutto Salad Topping

1. 1

   DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.

2. 2

   Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.

3. 3

   Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.

4. 4

   Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.

5. 5

   Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.

6. 6

   Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.

7. 7

   Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.

8. 8

   Transfer to a small plate and set aside to cool and then break into pieces.

9. 9

   Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.

10. 10

    Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.

* Per serving · 4 servings · Values may vary.