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


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 


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.