Parmesan, Prosciutto & Rocket Pizza
Recipe / Naomi Sherman
My first experience of this pizza was a variation that I tried with my best friend while on a girls' trip. It was everything you want in a mouthful — salty, tangy, bitter and sweet — and it made such an impression on me that I promised myself I would recreate it when I got home. Using my favourite pizza base, I did just that.
Serves: 8
Pizza bases (recipe on page 26)
Toppings
½-1 cup marinara pizza sauce, to taste
1 cup grated mozzarella
2 cups fresh baby rocket
85g prosciutto
Shaved parmesan
1. See recipe above for pizza bases.
2. Rest dough for 20 mins and then start adding toppings.
3. Preheat the oven to 230°C.
4. Spread the marinara sauce right to the edges of the pizza base and scatter evenly with grated mozzarella.
5. Bake for 20 mins until the crust is golden and the cheese is bubbly.
6. Remove from the oven and, while hot, scatter the rocket leaves over the top.
7. Shred the prosciutto roughly, add rocket and finish with a good handful of shaved parmesan.
Spinach & Artichoke Pizza V
Recipe / Naomi Sherman
The first time that I made this pizza, my son peered at it suspiciously and asked why there were Brussels sprouts on his pizza. It made me laugh so hard and I’ve called it Sprouts Pizza in my head ever since. This pizza is like eating a warm, cheesy spinach and artichoke dip with crusty bread — but in an easy-to-deliver slice.
Serves: 8
Pizza bases (recipe on page 26)
Cheese Sauce
2 tbsp butter
2 tbsp plain flour
1 cup milk
1 cup grated parmesan
Pepper, to taste
Toppings
400g can artichoke hearts, drained & roughly chopped
60g baby spinach, wilted in boiling water & drained
½ cup grated mozzarella
1. See recipe above for pizza bases.
2. Rest dough for 20 mins and then start adding toppings.
3. Make the cheese sauce by melting the butter in a small saucepan.
4. Add the flour and stir to form a paste.
