Parmigiano Reggiano, Parma Ham and Basil Pizza

Use a packet of shop-bought pizza dough for this delicious thin-crust wonder.

  • Cooking Time15 mins
  • Serves2
  • DifficultyEasy
1 x packet of pizza base dough
3-4 tbsp tomato pizza topping
100g cherry tomatoes, halved
3 tbsp mascarpone
11/2 handfuls basil, torn
40g grated Parmigiano Reggiano
6 slices Parma Ham
1 handful rocket leaves
20g shaved Parmigiano Reggiano
Extra virgin olive oil

1. Preheat the oven to 225°C.

2. Make the pizza dough according to pack instructions and shape into a thin, round base. Transfer to a pizza or baking tray.

3. Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce-free dough.

4. Top with cherry tomatoes, small dollops of mascarpone and a handful of basil leaves.

5. Sprinkle over 30g grated Parmigiano Reggiano.

6. Bake in the oven for 12-15 minutes until golden and the base is cooked through.

7. Top with rocket and remaining basil leaves.

8. Drizzle over a little olive oil, Parma Ham, grated and shaved Parmigiano Reggiano.

Recipe courtesy of Parmigiano Reggiano

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