No-knead sour-dough pizza
- 500g strong white bread flour
- 1 1⁄2tsp salt
- 50g sour-dough starter
- 265g jar Asda Basil & Tomato Pizza Topper
- 3 slices prosciutto
- 25g Parmesan, shaved
- 2tsp olive oil
- 30g rocket
Sift the flour into a large bowl and stir in 1 1⁄2tsp salt.
Mix the sour-dough starter with 360ml water. Add to the flour and mix together with a wooden spoon until well combined and forming a ball of soft dough.
Leave in the bowl and cover loosely with a clean tea towel. Leave in a warm place overnight (at least 12 hrs). The dough should have doubled in size.
Roll out to an oblong base about 30cm x 20cm and put on a lightly oiled baking sheet. Cover with oiled clingfilm and leave to prove in a warm place for 30-45 mins. 5 Preheat the oven to 220C/ 200C Fan/Gas 6. Spread the base with the pizza topper, top with prosciutto and Parmesan, drizzle with oil and bake for 5-10 mins. Top with rocket and black pepper