Peach and Prosciutto White Pizza

INSTRUCTIONS

1. Mix the flour, salt, sugar and yeast in a bowl.
2. Make a hole in the center and put the warm water and olive oil.
3. Mix with a spoon or spatula from the center gradually adding the flour from the sides.
4. When the spoon no longer helps you mix, use your hands to incorporate the dough. In the end you will see that you will have to put everything on the table and mix a little with your hands, kneading a little.
5. If at this point it sticks to your hands, gradually add a little flour until it no longer sticks to us. Don't add too much because if it dries a lot it doesn't leaven so easily.
6. Knead the dough for 30 Minutes by hand or 15 Minutes in the mixer with the hook attachment at medium speed.
7. Divide the dough in two. Make a ball with both portions of dough and put them on a tray or clean surface with a little semolina or polenta below so that it does not stick. On top we put a damp cloth so that the dough does not dry out.
8. Once leavened, we stretch the dough with our fingers on a surface with more semolina or polenta so that it does not stick. First you press down with your fingers leaving a small edge that will not have toppings. Then you turn it and repeat.
9. Once stretched, put the mozzarella balls on top, broken by hand into medium pieces. On top, put the peach in slices 5 mm thick. Finish with prosciutto and a drizzle of olive oil, salt and pepper
10. Remove the base of the basket from the fryer and return the basket to its place, closing it. Using the Instant Vortex panel, press Bake, set time to 6 Minutes and temperature to 395.6°F.
11. To make this pizza, we recommend the Instant Vortex Pizza Tray, which can help you make cooking easier.
12. Once preheated, transfer the pizza onto the base of the basket that we previously removed using a pizza peel. Put the base inside the basket again and close it.
13. Once this time has elapsed, cover the pizza with aluminum foil and program it for 6 more minutes.
14. When removing it, finish it with basil, olive oil and balsamic vinegar glaze. Repeat with the second pizza.