1 tsp salt
300ml lukewarm water
1 tbls sugar
2 tbls olive oil
3 tbls tomato puree
5 sun-dried tomatoes
5 slices prosciutto
2 spring onions
handful of rocket
salt & pepper
Pre heat the oven to 180 degrees C.
When the dough is ready, knock out the air. Sprinkle a clean work surface lightly with flour and roll out the dough until it is your desired thickness. I like to fold over the edges to give a thick and crunchy crust.
Spread the tomato puree on the base, sprinkle over two handfuls of grated cheddar cheese.
Lay out the prosciutto and sun-dried tomatoes.
Finely chop the spring onions and scattered over.
Place in a hot oven for 15-20 minutes. The base should become lovely and brown and the crust slightly charred.
To serve, season with salt and pepper. Sprinkle over the rocket leaves and basil. Drizzle over a good glug of olive oil.