1 teaspoon active dry yeast
2/3 cup warm water
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup mozzarella cheese, grated
8-10 slices prosciutto (thinly sliced)
1/2 cup fresh cream
1 medium onion thinly sliced
1/3 teaspoon black pepper (powder)
First we start with the dough: Sprinkle the yeast and the sugar over the surface of the warm water in a cup. Let stand for 2 minute, then stir to dissolve. Mix in a bowl the flour, salt and olive oil. Add the content of the cup (activated yeast) in the bowl and keep stirring. When the dough is too thick to stir, turn out onto a floured surface, and knead for 6-8 minutes. Knead in a little more flour if the dough is too sticky or some more water if is too hard to knead and the ingredients do not mix. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 220oC.
When the dough has risen (it takes at least 30 minutes), flatten it out on a lightly floured surface. Roll or stretch out into a circle (or rectangular will do), and place on a baking pan. It should have a thickness not more than ½ a centimeter.
Toppings: In a bowl mix the cream with onions and black pepper. Spread the cream mixture over the pizza dough and sprinkle over it the mozzarella cheese. Cover the cheese with prosciutto slices and make sure the surface to be covered completely.
Bake for 20-25 minutes in preheated oven or until the dough is crusty and cheese melts completely. Serve hot. Enjoy!