Pizza with Zucchini, Parmesan and Prosciutto

, from Issue #69. November, 2016
Photography by Aaron McLean.
    Pizza with Zucchini, Parmesan and Prosciutto

    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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