Combine the flour, yeast and salt in a large mixing bowl. Add the water, plus 2 tablespoons of olive oil, and stir together.
Tip the dough out onto a floured surface and knead for 10 minutes.
Return the dough to the bowl, cover with clingfilm and leave in a warm place for 45 minutes.
Pre heat your oven to 220C and grease 4 pizza trays lightly using olive oil.
After 45 minutes, knead the dough lightly to knock out the air, then divide into 4 and roll out to fit into your pizza trays. Cook the pizza bases for 10 minutes before adding your toppings – they should be light golden brown.
Lightly toast all your pine nuts in a large non-stick frying pan until golden brown – take care not to burn them.
Place 100g of the pine nuts in a food processor and add all the basil, 2 garlic cloves and 100ml olive oil. Blitz to a smooth paste. Alternatively place all the ingredients in a jug or bowl and blitz with a hand blender until smooth.
Stir in the grated cheese.
When the pizza bases have cooked for 10 minutes, remove from the oven and spread over the homemade pesto.
Add the Prosciutto di San Daniele, and return to the oven for 3 minutes – do not allow the pesto or prosciutto to burn!!
Remove the pizzas from the oven and top with rocket, Grana Padano and the remaining 50g of toasted pine nuts.
In addition to preparation and cooking times you will also need to allow 45 minutes for proving the pizza dough.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.