Ham and Olive Pizza
To make the dough, place a cup of lukewarm water in a large mixing bowl and stir in 1 tbsp of instant dry yeast until dissolved. Stand for 2 minutes or until foamy. Add 1½ cups of plain flour, 1½ cups '00' flour, 1 teaspoon salt and a tablespoon of olive oil, then use a wooden spoon or your hands to mix until mixture is combined and a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead for 5 minutes until dough is smooth, shiny and elastic.
Brush a large bowl with olive oil to lightly grease. Place dough in the bowl and brush the surface with oil. Cover with plastic wrap or a damp tea towel set aside in a warm, draught-free place to rise for 1 hour or until the dough doubles in size.
Preheat oven to 250°C. Divide lightly kneaded dough into three pieces and shape into balls. Wrap two of the dough balls in plastic wrap and freeze for up to six months. With floured hands, gently pull and stretch the remaining dough ball into a rough oval.
Spread ⅔ cups of pasta sauce over the pizza base and sprinkle with ¼ cup mozzarella and parmesan. Top with slices of Hunsa Shaved Hickory Ham. Slide the baking paper with the pizza onto the hot oven tray. Bake for 5-7 minutes or until pizza base is cooked and topping is golden and bubbling. Cut pizza into quarters and serve with green salad.
Recipe courtesy of Australian Healthy Food Guide.