2 tbspolive oil6garlic cloves, thinly sliced300 gmbaby English spinach, trimmed250 gmbaby rocket2 cups(loosely packed) basil leaves300 gmfeta, coarsely crumbed12slices prosciuttoSemolina dough500 gmplain flour200 gmfine semolina, plus extra for dusting1 tbspdry yeast40 mlolive oil
For semolina dough, combine flour, semolina, dry yeast and 2 tsp sea salt in a large bowl. Make a well in the centre, add olive oil and 400ml water and stir gently to combine. Turn out onto a clean work surface and knead until combined and smooth (8-10 minutes). Place dough in a lightly oiled bowl, cover with a tea towel and place in a warm place until double in size (45-50 minutes).
Heat olive oil in a large frying pan, add garlic and sauté over medium heat until softened (2-3 minutes). Add spinach and rocket and cook until wilted (1-2 minutes). Season to taste and set aside to cool.
Preheat oven to 250C. Scatter base of a 40cm x 25cm oven tray with semolina. Roll two-thirds of dough to 45cm x 30cm and place on tray. Arrange wilted greens over, leaving a 3cm border. Scatter with basil, feta and prosciutto, fold in border and set aside. Roll out remaining dough to 40cm x 25cm, place on prepared base and press edges together to seal. Cover loosely with a tea towel and set aside in a warm place until dough has risen slightly (25-30 minutes). Cut slits in the top and bake until golden brown (10-15 minutes). Cut into pieces and serve immediately.