RecipesDinner
Dinner
Prosciutto and Rocket Pizza
A crisp yoghurt-dough base with tomato sauce and melted mozzarella, topped fresh from the oven with prosciutto, peppery rocket and shaved parmesan. A Friday-night pizza with a proper protein count.
- Serves
- 2
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
Programs: Muscle Gain, Lean Bulk and Recomp, Maintenance
Per serving
- Calories
- 644kcal
- Protein
- 40.6g
- Carbs
- 84.1g
- Fat
- 15.2g
- Fibre
- 3.7g
01
Ingredients
For 2 servings · MetricUS
- 200g0% Greek yoghurt
- 200gself-raising flour, plus extra for dusting
- ½ tspsalt
- 100gpassatapizza sauce base
- 1 clovegarlic, crushedstirred into the sauce
- ½ tspdried oreganostirred into the sauce
- 100glight mozzarella, grated
- 60gprosciutto, slicedone pack, added after baking
- 30grocketone handful, added after baking
- 15gparmesan, shavedadded after baking
- 1 tspolive oilfor drizzling before baking
- black pepperto taste
- 7 oz0% Greek yoghurt
- 1½ cupsself-raising flour, plus extra for dusting
- ½ tspsalt
- 1/3 cuppassatapizza sauce base
- 1 clovegarlic, crushedstirred into the sauce
- ½ tspdried oreganostirred into the sauce
- 3½ ozlight mozzarella, grated
- 2 ozprosciutto, slicedone pack, added after baking
- 1 cuprocketone handful, added after baking
- ½ ozparmesan, shavedadded after baking
- 1 tspolive oilfor drizzling before baking
- black pepperto taste
02
Method
Heat the oven.
Preheat the oven to 220°C (200°C fan) and put a baking tray in to heat up.
Make the dough.
Mix the yoghurt, flour and salt in a bowl until it comes together into a rough dough, then turn it out and knead for 2 to 3 minutes until smooth.
It will feel dense and slightly tacky, that is normal for a yoghurt dough.
Shape the bases.
Split the dough in half.
On a floured surface, roll each half into a rough oval or circle about 5mm thick.
Top the pizzas.
Mix the passata with the garlic and oregano.
Carefully lift the hot tray from the oven, dust it with a little flour, and lay the bases on.
Spread the passata mix over each, leaving a small border.
Scatter over the mozzarella and drizzle with the olive oil.
Bake.
Bake for 10 to 12 minutes until the crust is golden underneath and the cheese has melted and started to catch a little colour at the edges.
Finish and serve.
Remove from the oven.
While still hot, drape the prosciutto slices over the pizzas so they warm through and soften without cooking hard.
Scatter over the rocket and parmesan shavings, finish with a crack of black pepper, and serve straight away.