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
