Friday Night Pizza on a Sunday
Photography Sarah Tuck.
This pizza is so incredibly easy to make, and everybody will love it. It takes less time than ordering takeaways, and tastes so much better.
Serves: 3-5
INGREDIENTS
3 pizza good quality bought thin pizza bases (or use Sarah's recipe here)
6 tablespoons tomato paste
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
200 grams prosciutto (or you could use salami, chorizo or bits of good sausage squeezed out of the casing)
100 grams buffalo mozzarella cheese
⅓ cup basil leaves (or rocket tossed in a little balsamic vinegar)
sea salt and freshly ground black pepper
METHOD
Preheat the oven to just about as hot as it will go (I used 220˚C) and pop in three oven trays to heat up.
Spread each pizza base with tomato paste and top with parmesan and grated mozzarella. Layer on prosciutto then break buffalo mozzarella into chunks and divide on top.
Pop in the oven for about 8 – 10 minutes until golden. Serve sprinkled with sea salt and pepper and a few basil leaves.
Cook's tip: If using the pizza base recipe from the link above, you will end up having enough for four pizzas, so pop the fourth base in the freezer for emergency pizza requirements!
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.