Mozzarella, Tomato And Prosciutto Pizzas

• 2 tbsp olive oil
• 2 tsp sugar
• 2 tsp active dry yeast
• 3 1/4 cups bread flour
• 2 tsp salt
• 1/4 cup polenta
• 1/2 cup tomato puree
• 1 lb mozzarella, thinly sliced
• 1/2 lb cherry tomatoes
• 3.5 oz thinly sliced prosciutto
• None None fresh basil leaves, for garnish

1. Whisk together oil, sugar and 1/2 cup lukewarm water. Stir in yeast to dissolve then set aside for 5 mins, or until foamy.
2. Sift flour and salt into a large bowl. Add yeast mixture and mix until combined. Turn out onto a lightly floured surface and knead for 10 mins, or until dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and set aside to proof in a warm place for 45 mins, or until doubled in size.
3. Preheat oven to 425u0b0F. Lightly dust 4 large pizza trays with polenta.
4. Punch dough down to release gas and knead for 2-3 mins. Divide into 4 equal portions. Press into prepared trays and bake for 5 mins, or until golden. Spread tomato puree over pizza bases and top with mozzarella, tomatoes and prosciutto. Bake for 5-7 mins, until cheese is melted. Sprinkle with basil leaves.

olive oil, sugar, active dry yeast, bread flour, salt, polenta, tomato puruee, mozzarella, cherry tomatoes, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/30382 (may not work)