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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.