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1.
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Mix the flour, yeast and salt together in a large bowl and make a well in the middle.
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In a jug mix the water and 30 ml of oil together, then pour into the well of the flour and mix to make a soft but not sticky dough.
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Knead for 10 minutes by hand or 5 minutes in an electric mixer fitted with a dough hook.
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Bring the dough together into a smooth ball and place on a large, lightly floured baking tray.
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Roll it out as flat as you can.
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2.
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Cover the dough with oiled plastic film.
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Make sure it is airtight.
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Leave in a warm (in front of the pre-heating oven works great) but not hot place for 30 40 minutes.
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3.
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While you wait for the dough to rise, make the oven roasted garlic.
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Take 2 bulbs of garlic, cut off the bottom of the bulbs so they stand up.
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Cut off a sliver of the top so that all the individual cloves are open.
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Place them on aluminum foil, sprinkle on sea salt and cover the tops with about 2 Tablespoons of olive oil.
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Fold the tin foil around the cloves but leave an opening at the top and add the Tablespoon of water.
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Close the tinfoil and put in the oven for 30-40 minutes at 180 degrees centigrade.
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The garlic is done when its gone all soft and you can easily push it out of its skin.
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Put the roasted garlic in a bowl and set aside.
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4.
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Preheat the oven to 220 centigrade.
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5.
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Roll the dough out to a 30 cm circle, knocking some of the air out.
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Then prick holes all over with a fork.
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6.
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Spread the oven roasted garlic over the top of the crust and leave a 2 cm border.
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Then place on your prosciutto and pear.
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Finally, top with the brie.
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Drizzle with olive oil and season with salt and pepper.
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7.
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Bake in the oven for 15 20 minutes or until the crust is crisp and golden and the brie has melted.
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Scatter basil leaves over the top and drizzle with some more oil.
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Serve sliced in the middle of the table with a big green salad!
