Pizza with Zucchini, Parmesan and Prosciutto
Photography by Aaron McLean.
Use good-quality bases to make fabulous, quick-to-put-together pizzas for the whole family. This is one of my favourite toppings but use whatever your family loves.
Serves: 4–6
INGREDIENTS
1 cup ricotta cheese
½ cup mascarpone
½ cup freshly grated parmesan, plus extra for serving
2 cloves garlic, crushed
¼ teaspoon chilli flakes
small bunch sage leaves, half finely chopped
2 purchased pizza bases
3 medium zucchini
olive oil, for drizzling
100 grams prosciutto
sea salt and ground pepper
METHOD
Preheat the oven to 190°C fan bake and place 2 flat baking trays in to preheat.
Combine the ricotta, mascarpone, parmesan, garlic, chilli flakes and the chopped sage leaves together in a bowl and season with salt and pepper. Spread evenly over the pizza bases.
Shave the zucchini into long slices with a vegetable peeler and arrange over the pizza bases along with the remaining whole sage leaves.
Drizzle generously with olive oil, sea salt and a grind of pepper.
Bake for 10–12 minutes or until golden and the bases are cooked. Remove from the oven and place on serving boards.
Top with the prosciutto and a good grating of parmesan and serve immediately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!