Pizza bianca with zucchini, potatoes and prosciutto

Directions

• Step 1

  For the dough: Mix the water, sugar, and yeast in a liquid measuring cup. Set aside for 5 minutes, or until a foam forms on the top of the mixture.

• Step 2

  Blend the flour and salt together in a food processor. Pour in the yeast mixture and oil, and blend briefly until a dough forms, about 10 seconds. Transfer dough to a work surface and knead for 2 minutes, or until it becomes smooth and elastic. The dough will be tacky but will release cleanly from your hands.

• Step 3

  Place the dough on a floured baking tray and dust the top with flour. Cover with plastic wrap and set aside in a warm place for 45 minutes to 1 hour, or until doubled in size.

• Step 4

  For the pizza: Position rack in middle of oven and preheat to 280C or as hot as the oven goes. Lightly brush a heavy large baking tray with 1 teaspoon oil.

• Step 5

  Place potato slices in small saucepan and add enough cold water to cover. Bring to the boil, reduce heat and simmer for 2-3 minutes, or until potato slices are just tender. Drain and set aside to cool. Transfer to a medium bowl and toss with zucchini and 2 tablespoons oil. Season with salt and pepper.

• Step 6

  In a small bowl, mix the garlic and remaining 2 tablespoons oil.

• Step 7

  Flour hands, stretch dough then press out onto prepared baking tray to about a 37x29 cm rectangle. Spread garlic-oil mixture evenly over dough. Sprinkle over half the cheese. Arrange the potato mixture in a single layer, then the zucchini. Season with salt and pepper. Scatter over remaining cheese.

• Step 8

  Bake pizza for 8-10 minutes until crust is crisp and golden brown.

• Step 9

  Arrange prosciutto over pizza. Toss rocket with remaining 1 teaspoon oil to coat then scatter over pizza. Squeeze over lemon juice. Cut into 12 square slices and serve.
  
  Serving size: 4

  Recipe courtesy of taste.com.au