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Yoghurt dough Pizza with Prosciutto


Yoghurt dough Pizza with Prosciutto with no yeast, no salt, no sugar no oil, no water, just two ingredients; flour and yoghurt! No rising time, just mix and you have a fresh tangy flavoured dough that crisps nicely and satisfies your cravings!

Yoghurt dough Pizza with Prosciutto


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Yoghurt dough Pizza with Prosciutto

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Italian
Keyword: Food Recipes, Pizza, Pleasures
Servings: 3 People


For the Sauce:

  • 3 tablespoons EVOO , Extra Virgin Olive Oil
  • 5 cloves Garlic , crushed through a garlic presser tool.
  • 3 tablespoons fresh Basil , leaves picked and finely chopped (about 50 grs) home grown
  • 2 tablespoons fresh Oregano , home grown, finely chopped
  • 1 teaspoon Dry Oregano
  • 3 400 grs good-quality tinned Tomatoes , cubed
  • 1 tablespoon tomato paste
  • ½ teaspoon Chili flakes , crushed
  • 1 teaspoon Sugar
  • 2 teaspoons Sea Salt
  • 1 teaspoon freshly ground Black Pepper

For the Pizza:

  • 500 grs Self-Rising flour , sieved
  • 300 grs Straggato Authentic Yoghurt , Charalambides Christis
  • 400 grs Bufala Mozzarella
  • 150 grs Prosciutto , paper thin sliced


DIRECTIONS for the Pizza Sauce:

  • Put a large non-stick pot or sauce pan on high heat and drizzle the oil. After a minute add the garlic and toss for a minute until fragrant. Add the chili flakes and the tomato paste and stir for 30 seconds.
  • Add the tomatoes and with a potato masher mush the tomatoes. Immediately add the sugar, the dry oregano and season the sauce with salt and pepper.
  • Bring to a boil, reduce the heat to medium and cook for 15 minutes so that the flavours come together and to achieve the thickness/texture needed as a pizza sauce. A minute prior to taking the pot off the fire add the fresh oregano and basil, stir and remove from heat.

DIRECTIONS for the Pizza:

  • Preheat the oven to Max degrees C, air circulation and grill and place the cast iron plate to the top rack.
  • Using a large bowl add the flour through a sieve and combine it with the yoghurt.
  • Once well combined, don’t worry if it looks crumbly, place the dough on a table. Start kneading until it becomes smooth and elastic, 5 minutes, while adding more flour if it is too sticky, or a tablespoon of water if it is too dry.
  • Divide the dough to 3 parts and roll each part into a ball. While the surface is dusted lightly with flour, roll each ball to stretch it aiming for thickness of about 2-3 mm and roughly 25 cm in diameter.
  • Carefully take the pizza dough, dust a pizza paddle (also called a baker’s peel) with flour or semolina and slip it under the pizza.
  • Start building your pizza, with circular movements using the back side of a spoon apply the sauce until the beginning of the outer rim. Add the mozzarella in small chunks cut by pinching the mozzarella. Top the prosciutto slices and always remember not to overcrowd your pizza.
  • Go back to the oven and make sure that temperatures have been achieved, ideally 350 degrees C. (use an oven probe thermometer or a laser gun thermometer). Change the heat mode to only air circulation and take the pizza paddle with the pizza on (carefully moving it left and right so as not to stick) and slide the pizza onto the cast iron plate and bake until the pizza crust is nicely browned, 4-5 minutes.
  • Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a big sharp chefs’ knife to cut the pizza into slices and serve immediately.

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