Ten-minute pizza Recipe
- 250g/8¾oz plain flour, plus extra for dusting
- 8 tbsp olive oil
- 2 tsp water
- 1 tsp sea salt
- 4 tbsp tomato purée
- 60g/2¼oz shiitake mushrooms, sliced
- 4 slices prosciutto
- 100g/3½oz gorgonzola cheese
- 1 free-range egg
- Preheat the oven to 200C/400F/Gas 6.
- For the pizza base, place the flour, oil, water and salt into a food processor and blend together until a dough is formed. Tip out onto a floured work surface and knead. Shape into a round base about 20cm/8in wide.
- Place into a frying pan over a high heat and brown the base, then using a mini-blowtorch, crisp the top of the pizza. (Alternatively you can do this under the grill.)
- For the topping, spread tomato purée over the top of the base.
- Fry the mushrooms in a dry frying pan then scatter over the tomato purée. Arrange the prosciutto and cheese on top.
- Crack an egg into the middle, then place into the oven for five minutes to finish cooking.
- Serve on a large plate, and slice into wedges to serve.
