ingredients

1 packet of baker's yeast
25 cl (1 cup) hot water
a drop of milk
1 tbsp. to s. olive oil
1 tbsp. to c. honey
300 g of flour
Salt.

For the tomato sauce:
1 tbsp. A s. olive oil
1 finely chopped onion
1/2 crushed garlic clove
400 g small tomatoes
Salt
1 tbsp. to c. dry oregano
l Pepper mill.

Garniture (for each pizza):
¼ cup sliced ​​mozzarella
3 thin slices of prosciutto (ham)
400 g cherry tomatoes
3 fresh basil leaves.

Equipment

1 small pitcher
1 large salad bowl
1 napkin
1 rolling pin
3 pizza trays (or nonstick plates)
1 saucepan
1 diver mixer

Steps

Basil and mozzarella pizzas

1- For the dough, swell the yeast in the water and the milk, then add the oil and the honey, and mix in paste.

2- Mix the flour and the salt in the salad bowl. Add slowly to the yeast mixture and stir. Flour the work plan

3- Make a ball with the dough. Let stand in a warm place ( 30-35 ° C ), cover with towel for 45 minutes or until doubled in size.

4- For sauce, heat oil , onion, garlic over low heat until onions turn brown. Add the other ingredients.

5- Cover , let simmer 30 min , then remove the lid and allow the excess juice to evaporate. Mix mashed

6 - Heat the oven to 220 ° C. Divide the dough into 3 parts. Spread each part to make a pizza of 25 cm . Place on the lightly floured pizza tray.

7- Spread the sauce on each pizza, put on the mozzarella, the fragmented prosciutto and the cherry tomatoes, then sprinkle with a little olive oil. Bake 8-10 min until golden brown. Serve with fresh basil scattered on the pizza.