Makes 4 pizzas of 20cm in diameter
Preparation time: 30 minutes, excluding rising time
Baking time: 15 minutes
Oven temperature: 180°C

Pizza bases

• 500g white bread flour or cake flour
• 5ml instant yeast
• salt and freshly ground black pepper
• 5ml fresh thyme, finely chopped
• 300ml lukewarm water
• 30ml olive oil

Topping

• 125ml sun-dried tomato pesto
• 2-3 avocados, sliced
• 250g strawberries, in quarters or slices
• prosciutto or Parma ham
• fresh rocket leaves
• freshly ground black pepper, to taste
• olive oil

1 Prepare the dough: Mix the flour, yeast, salt, black pepper and thyme in a mixing bowl. Make a hollow in the middle and add the lukewarm water and olive oil. Use your hands to mix it thoroughly to form a dough that does not stick to the sides of the bowl. Add more water, if necessary. Place the dough on a flour-covered surface and knead for about 10 minutes or until smooth and elastic. (You can also place it in a mixer and knead with a dough hook.)
2 Allow the dough to rise in a warm place until doubled in volume. Knead and roll it out thinly to form dough circles (to about the thickness of a pancake), and place on greased baking plates. Spread with the pesto and cover with clingfilm. Allow to rest in a warm place for 10-15 minutes.
3 Bake the bases until golden brown and cooked. Place the avocado slices onto each base as soon as they come out of the oven, followed by the strawberries and strips of prosciutto or Parma ham. Place a handful of rocket leaves on top and season with black pepper. Drizzle with olive oil and serve immediately.

Words and image: Home magazine