Pizza Romana

Ingredients:

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Serves 3 - 756 cal per serving
Prep-time: 15 min. - Total-time: 60 min.

In a bowl combine flour and salt. Dissolve fresh yeast in 5 tbsp warm water; add sugar. Let stand until bubbly, about 5 minutes. Add yeast mix to the flour as well as 6 tbsp olive oil, 1/8 l / 1/2 cup lukewarm water. Knead until smooth dough result that comes off the bowl easily. Transfer dough to a slightly floured work surface and continue kneading with your hands until sleek. Cover the dough and let rise for 45 minutes at a warm place. Put dough on a parchment paper lined baking tray. Flatten out to a circular shape keeping the edge slightly thicker. Cut a large slicing tomato into thin slices and put on the dough. Season with pepper, salt dried basil and thinly sliced garlic cloves. Drain the fresh mozzarella cheese, halve and slice thin. Top the tomatoes with the mozzarella cheese. Pick the Prosciutto cotto to bite-sized pieces and put on the 'Pizza Romana'. Drizzle olive oil over the Prosciutto cotto. Pre-heat the oven to 250 C / 480 F. Bake the 'Pizza Romana' for approx. 13 minutes on the middle rung.