Name: Pizza with prosciutto and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 egg tomatoes (225g); 3 x 335g pizza bases; 1/2 cup (135g) tomato paste; 300 gram baby spinach leaves; 1 large_piece red onion (300g), sliced thinly; 9 slice prosciutto (135g), halved; 1/4 cup loosely packed, coarsely chopped fresh basil leaves; 1 1/2 cup (300g) ricotta cheese; 1/4 cup (40g) pine nuts; 1/4 cup (60ml) olive oil; 2 clove garlic, crushed

Ingredients

3 egg tomatoes (225g)

3 x 335g pizza bases

1/2 cup (135g) tomato paste

300 gram baby spinach leaves

1 large_piece red onion (300g), sliced thinly

9 slice prosciutto (135g), halved

1/4 cup loosely packed, coarsely chopped fresh basil leaves

1 1/2 cup (300g) ricotta cheese

1/4 cup (40g) pine nuts

1/4 cup (60ml) olive oil

2 clove garlic, crushed

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

Woman's Weekly Food

Ingredients

Method

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