Mozzarella, Tomato And Prosciutto Pizzas - cooking recipe

Ingredients

2 tbsp olive oil
2 tsp sugar
2 tsp active dry yeast
3 1/4 cups bread flour
2 tsp salt
1/4 cup polenta
1/2 cup tomato puree
1 lb mozzarella, thinly sliced
1/2 lb cherry tomatoes
3.5 oz thinly sliced prosciutto
None None fresh basil leaves, for garnish

Preparation

Whisk together oil, sugar and 1/2 cup lukewarm water. Stir in yeast to dissolve then set aside for 5 mins, or until foamy.
Sift flour and salt into a large bowl. Add yeast mixture and mix until combined. Turn out onto a lightly floured surface and knead for 10 mins, or until dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and set aside to proof in a warm place for 45 mins, or until doubled in size.
Preheat oven to 425\u00b0F. Lightly dust 4 large pizza trays with polenta.
Punch dough down to release gas and knead for 2-3 mins. Divide into 4 equal portions. Press into prepared trays and bake for 5 mins, or until golden. Spread tomato puree over pizza bases and top with mozzarella, tomatoes and prosciutto. Bake for 5-7 mins, until cheese is melted. Sprinkle with basil leaves.