Thin-Crust Barbecue Pizza

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Donal Skehan

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Ingredients

255 g /8oz plain flour, plus extra for dusting

½ tsp salt

1 x 7.5g sachet of easy-blend dried yeast

175 ml /6fl oz tepid water

1 tsp honey

1 tbsp extra-virgin olive oil, plus extra for oiling

3 tbsps tomato sauce per pizza

175 g /6oz grated mozzarella cheese

Prosciutto

Pesto

2 cloves garlic

½ red onion

1 tbsp rapeseed oil

1 x 400g tin chopped tomatoes

½ glass red wine

2 tsps dried oregano

1 tsp sugar

Sea salt and ground black pepper

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