preparation time 1 hour 25 minutes cooking 12–15 minutes serves 2
contains: yeast
Topping:
4 tbsp passata
1½ tbsp tomato purée
150g nitrate-free prosciutto, thinly sliced
60–100g dairy-free cheese, shaved
1 handful arugula
1 Sift the flours and salt into a large mixing bowl. Add the yeast and mix in well. Make a well in the middle and pour in the oil. Gradually work the flour into the oil, using a wooden spoon or your fingertips, until well blended. Pour in 100ml/31/2fl oz/scant 1/2 cup warm water, a little at a time, and continue mixing to form a soft dough.
2 Turn the dough out onto a surface liberally dusted with rice flour and knead thoroughly for about 10 minutes. Place in a clean bowl, cover with a damp cloth and leave at room temperature for 1 hour until doubled in size.
3 Preheat the oven to 220°C/425°F/Gas 7. Grease a baking sheet with dairy-free margarine. Turn the dough out again onto the floured surface and knead for about 4 minutes, then form into a ball. Flatten slightly, roll out into a large circle about 1cm thick and cut with a knife to neaten. Transfer to the prepared baking sheet.
4 Make the topping by mixing together the passata and tomato purée in a bowl. Spread this mixture over the pizza base and top with the prosciutto. Bake in the hot oven for 12–15 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Take the pizza out of the oven, sprinkle the cheese shavings and arugula over the top and serve.
