Italian Pizza Recipes - Rosemary and Ham Pizza (Tolentino Pizza) Recipe

Ingredients       

• Oil for greasing

• 275 g/10 oz packet pizza base mix

• 30 ml/2 tbsp Pesto

• 15 ml/1 tbsp olive oil

• 1 onion, peeled and chopped

• 225 g/8 oz/1 small can chopped tomatoes

• Salt and freshly ground black pepper

• 100 g/4 oz Mozzarella cheese, sliced

• 4 slices prosciutto, roughly chopped

• 5 ml/1 tsp chopped fresh rosemary

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Method:

1. Grease a large pizza tin (pan) with the oil. Make up the pizza base according to the instructions on the packet adding the pesto to the mixture.

2. Roll out to a 25 cm/10 in diameter circle and place in the prepared tin.

3. Cover with Clingfilm (plastic wrap) and leave in a warm place for 25 minutes to rise.

4. Heat the olive oil in a frying pan (skillet) and cook the chopped onion for 2 minutes.

5. Add the tomatoes and cook for 10 minutes until the juice has evaporated. Season with the salt and pepper.

6. Spread the tomato mixture on to the pizza base to within 2 cm/3/4 in of the edge. Layover the sliced Mozzarella and the prosciutto.

7. Sprinkle with rosemary and bake in a preheated oven at 220°C/425°F/gas mark 7 for 15-20 minutes.