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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.
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2
Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
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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.
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4
Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
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5
Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
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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.
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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.
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8
Transfer to a small plate and set aside to cool and then break into pieces.
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9
Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
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10
Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.
