Mini Pizzas With Prosciutto Salad Topping

From Australian BH&G Diabetic Living. 2 pizzas per serve makes a light main meal. Have not included 45 minutes of proving.

• Ready In: 32 mins
• Serves: 4
• Yields: 8 mini pizzas

Ingredients

• 4  tablespoons tomato paste (no added salt)
• 2  garlic cloves (minced)
• 50  g prosciutto (thinly sliced)
• 60  g rocket (4 cups baby rocket leaves)
• 20  g  spinach leaves (2 cups baby spinach)
• 4  egg tomatoes (roma cut into wedges)
• 2  yellow capsicums (yellow bell pepper cut into short thin strips)
• 3  lebanese cucumbers (peeled into long ribbons using a vegetable peeler)
• 80  g bocconcini (torn in pieces)
•  ground black pepper (fresh to taste)

• Dough

• 120  g plain flour (wholemeal 3/4 cup)
• 115  g plain flour (3/4 cup)
• 7  g dried yeast (sachet)
• 1  teaspoon caster sugar
• 185  ml water (lukewarm 3/4 cup)
• 1  teaspoon olive oil
•  cooking spray

Directions

1. DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.
2. Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
3. Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
4. Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
5. Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
6. Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.
7. Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.
8. Transfer to a small plate and set aside to cool and then break into pieces.
9. Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
10. Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.