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Prosciutto and sun-dried tomato wholewheat pizza recipe

Prosciutto and sun-dried tomato wholewheat pizza recipe

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  • Serves 4
  • 2 hrs 30 mins to prepare and 30 mins to cook
  • 735 calories / serving


For the wholewheat dough

  • 275ml warm water
  • 275g plain flour
  • a little extra plain flour, for kneading
  • 350g wholewheat flour
  • 1tbsp dried active yeast
  • 1tbsp olive oil
  • 1tsp salt
  • 1 tsp caster sugar

For the toppings

  • 50g prosciutto slices, torn
  • 120g Tesco Healthy Living grated mozzarella
  • 50g sun-dried tomatoes, drained and chopped roughly
  • 25ml extra-virgin olive oil
  • few sprigs of thyme
  • black pepper

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    5g 25%
  • Sugars

    5g 6%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 111.2g Protein 28.4g Fibre 13.3g


  1. Prepare the dough by dissolving the sugar in the warm water in a jug, stirring well a few times. Sprinkle the yeast on top and allow it to stand for 8-10 minutes in a warm place until frothy. Place the flours and salt in a large mixing bowl, then stir the olive oil into the yeast mixture.
  2. Make a well in the flour and pour the yeast mixture in, incorporating the flour and stirring well with a spoon until a dough starts to form. Tip the dough out onto a lightly floured work surface and knead for roughly 10 minutes until you have a smooth, shiny, elastic ball of dough. Place in a lightly oiled bowl, cover loosely with a tea towel and leave to prove in a warm place for roughly an hour or until doubled in size.
  3. Once it has doubled in size, punch down the dough and divide into 4 equal sized pieces. Roll into tight balls and arrange on lightly oiled baking sheets. Let them prove for another 45 minutes until risen and doubled in size.
  4. Pre-heat the oven to 220°C.
  5. Roll the balls of dough out on a lightly floured surface until you have circular pizza bases. Transfer to baking sheets and top evenly with a mixture of the toppings (apart from the basil). Bake for 15-18 minutes until the dough is golden and crisp and the cheese has melted. Remove and garnish with the basil leaves and some black pepper before serving on wooden chopping boards.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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