Prosciutto, olive and onion pizza | Sainsbury`s Magazine

Ingredients

• 7g sachet dried yeast
• 1 tsp caster sugar
• 250g strong white bread flour
• 250g plain flour
• 1 tsp salt
• 3 tbsp Napolina olive oil, plus extra for greasing
• 200ml Napolina passata
• 25g Parmesan, finely grated
• 1 onion, finely grated
• 1 x 70g pack pitted Kalamata olives with herbs
• 250g mozzarella, drained and torn
• 12 slices prosciutto
• 1 tsp dried oregano
• 1 x 70g bag wild rocket
• 2 tbsp Napolina olive oil