Ingredients
- 200g cake flour
- 125ml (1/2 cup) warm water
- 5ml (1t tsp) instant dry yeast
- 7,5ml (11/2 tsp) sugar
- Pinch salt
- Tomato paste, to brush
- 300g mozzarella, grated
- 10 slices prosciutto
- Olive oil, to drizzle
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, to garnish
How to do it
Step 1:
- For the pizza dough, combine the flour, water, yeast, sugar and salt in a medium bowl. Bring together to form a soft dough, turn out onto a floured surface and knead until the dough is smooth and elastic, 3 minutes.
- Transfer to an oiled bowl and set aside in a warm place to prove, 45 minutes.
Step 2:
- Preheat the oven to 220o
- Grease 5 metal cones, or foil around 5 ice-cream cones.
- Roll out the dough on a floured surface into a rectangle – the dough should be 1cm thick.
- Cut into 5 strips and wrap around the cones, starting at the base of the cones and pinching the dough together to secure.
- Place the cones on a greased baking tray and bake in the oven until cooked through and golden, about 30 minutes.
- Remove from oven, but leave the oven on.
Step 3:
- Allow the cones to cool a little, and remove the metal- or foil-wrapped cones from the dough cones.
- Arrange the cones in ovenproof jars on a baking tray (to keep them upright).
- Brush the insides of the cones with tomato paste, then fill with grated cheese and prosciutto, before drizzling with olive oil and seasoning well to taste.
- Bake in the preheated oven for a further 20 minutes or until the cheese is melted and bubbling.
- Serve garnished with fresh basil leaves.