Pizza with Zucchini, Parmesan and Prosciutto
Photography 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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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.