Individual prosciutto and vegetable pizzas
- 400g can Asda Chopped Tomatoes with Garlic
- 1 level tsp dried oregano
- 1/2 tsp sugar
- 1 small yellow pepper, de-seeded and sliced
- 1 small courgette, sliced
- 1 small red onion, chopped
- 2 tsp olive oil
- 200g Asda Wholemeal Bread Mix
- 125g pack Asda Lighter Mozzarella, drained and sliced
- 40g Asda Prosciutto, sliced
- Black olives, stoned
- 1 pack rocket, to serve
- Basil leaves, to garnish
Pre-heat the oven to 220C/200 Fan/Gas 7. Line two baking trays with baking paper. Put the tomatoes, oregano and sugar in a pan and simmer, uncovered, until thick, stirring often. Set aside.
Put the pepper, courgette, onion and oil in a bowl and toss until the vegetables are coated. Heat a griddle pan or dry frying pan and cook the vegatables until lightly cooked, turning occassionally. Put on a plate and set aside.
Mix the bread mix with 140ml tepid water to make a dough. Knead on a lightly floured surface for 5 minutes. Put in a bowl, cover with cling film and leave in a warm place until doubled in size.
Roll out the dough to two thin 23cm rounds and cut a 8cm hole in each. Put the bases on the baking trays. Top with the tomato sauce, mozzarella, vegetable mixture, proscuitto and olives. Cover loosely with cling film and leave in a warm place for 20 minutes or until the dough has puffed up a bit. You could use the dough cut out of the middles to make mini pizzas for children.
Bake the pizzas for 20 minutes or until the bases are cooked. Serve with the rocket arranged in the centre, then garnish with the basil leaves.