Lunch

Pizza with prosciutto and ricotta

pizza with prosciutto and ricotta
6
30M

Ingredients

Method

1.Preheat oven to 240°C/220°C fan-forced. Cut each tomato into eight wedges.
2.Place pizza bases on oven trays. Spread each base with a third of the tomato paste; top with equal amounts of the tomato, spinach, onion, prosciutto, basil, cheese and nuts. Drizzle each pizza with equal amounts of combined oil and garlic.
3.Bake pizza about 15 minutes or until top is browned lightly and base crisp.

You can buy packaged pizza bases in two sizes: the large ones we’ve used here measure 25cm across; smaller ones measure 15cm across and come packaged in pairs with a total weight of 225g. Use six of the small ones to make individual pizzettas.

Note

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