Pizza with Zucchini, Parmesan and Prosciutto
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!