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Roasted Capsicum, Bocconcini and Prosciutto Pizza

Makes 1 x 30cm pizza


  • 1 x 7g sachet dried yeast
  • 100ml lukewarm water
  • 2 teaspoons olive oil
  • 1 cup plain flour
  • 1/2 teaspoon salt
  • coarse semolina, for sprinkling
  • 1/4 cup passata or Italian tomato cooking sauce
  • 75g thinly sliced Australian mozzarella cheese
  • 250g roasted red capsicum strips
  • 1 tablespoon good quality pesto
  • 2 cups (70g) baby rocket leaves
  • 4 Australian bocconcini, roughly torn
  • 5 slices prosciutto, torn into small pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
Download Recipe (PDF)


  1. 1. Combine yeast, water and oil in a small jug, stand in a warm place for approximately 10 minutes or until frothy.
  2. 2. Combine flour and salt in a bowl, stir in yeast mixture and knead until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover and rest in a warm place for one hour or until doubled in size.
  3. 2. Knock back dough and roll into a 30cm round. Transfer to a hot pizza stone or baking tray which has been sprinkled with semolina.
  4. 3. Spread pizza base with passata and top with mozzarella, capsicum and pesto. Bake at 220°C for 10-12 minutes, until crisp and golden.
  5. 4. Meanwhile combine rocket, bocconcini, prosciutto, oil and vinegar in a bowl and gently toss to combine. Scatter over the hot pizza and serve immediately.


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