Pesto, prosciutto & bocconcini pizza

• 125ml (1/2 cup) warm water
• 2 tsp (7g/1 sachet) dried yeast
• 1/2 tsp caster sugar
• 225g ( 1/2 cups) plain flour
• 1 tbs olive oil
• Plain flour, extra, to dust
• Olive oil spray
• 125ml (1/2 cup) Napoletana pasta sauce (Barilla brand)
• 6 thin slices prosciutto, excess fat trimmed
• 2 small (about 70g) fresh bocconcini, drained, thickly sliced
• 1 tbs bought pesto
• Baby rocket leaves, to serve

1. Preheat oven to 220°C. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
2. Place flour in a bowl and make a well in the centre. Add yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring dough together in bowl.
3. Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
4. Lightly spray a 25 x 30cm (base measurement) baking tray with olive oil spray to grease. Roll out dough on a lightly floured surface into a 25 x 30cm rectangle. Place on prepared tray.
5. Spread pizza base with pasta sauce. Top with prosciutto and bocconcini. Bake in oven for 12-15 minutes or until base is crisp and the prosciutto and bocconcini are golden. Remove from oven.
6. Top pizza with dollops of pesto and sprinkle with baby rocket leaves. Cut into slices to serve.