Peach, prosciutto and mozzarella pizza

Method

1. Step 1

   Roll each dough ball out on a lightly floured surface to a 20cm x 30cm disc. (If you don’t have a teppanyaki plate, to cook the pizza in a frying pan cut each dough ball in half, then roll out each half to a 20cm disc.)  Dust with semolina or polenta. Lightly spray with olive oil spray.

2. Step 2

   Heat a barbecue on medium-high. Place teppanyaki plate over barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium-high. Or if you don’t have a teppanyaki plate, place a large frying pan over medium-high heat.) Spray the peach with olive oil spray. Cook for 1-2 mins each side or until tender. Transfer to a plate.

3. Step 3

   Carefully turn teppanyaki plate over, flat-side up. Reduce heat to medium. Working with 1 pizza dough at a time, cook on the flatplate or in the frying pan for 2-3 mins or until lightly charred underneath and bubbles appear on top. Turn and top with half the passata. Sprinkle with half the pizza cheese. Cover and cook for 5 mins or until the cheese melts and dough is cooked through. Transfer to a platter. Repeat with the remaining dough, passata and pizza cheese.

4. Step 4

   Whisk vinegar and oil in a bowl. Season. Arrange peach, prosciutto, basil, rocket and mozzarella over the pizza. Drizzle with vinegar mixture.