Mini Mozzarella, Tomato And Prosciutto Pizzas - cooking recipe

Ingredients

2 3/4 cups pizza flour, plus extra to dust
2 tsp active dry yeast
2 tsp salt
1 tsp granulated sugar
1/2 tbsp milk
1 1/2 tbsp extra virgin olive oil
1/2 cup tomato puree
2 oz Cheddar cheese, grated
7 oz mini mozzarella balls, halved
1 lb mixed red and yellow cherry tomatoes, halved
4 slices prosciutto, torn into small pieces
1 oz fresh basil, leaves stripped from stems
1/2 cup pesto

Preparation

To make the pizza dough, combine flour, yeast, salt and sugar. Add milk, 1/2 tbsp oil and 1 cup lukewarm water and mix until combined. Turn out onto a floured surface and knead for 2-3 mins, until smooth. Place in a greased bowl, cover and set aside in a warm place for 1 hour, or until doubled in size.
Preheat oven to 475\u00b0F. Line 2 baking trays with parchment paper. Place in oven. Punch dough to de-gas. Divide into 6 equal pieces and knead briefly until smooth. Roll out into 5 inch discs.
Spread tomato puree over pizza bases. Sprinkle with Cheddar cheese. Arrange mozzarella and cherry tomatoes on top. Working in batches, transfer pizzas to baking trays and cook for 10-12 mins, until bases are crisp and cheese is melted.
Sprinkle with prosciutto and basil. Mix pesto with remaining oil then drizzle over top.