Page 109 - COMING UNSTUCK by Sara tuck

friday night

prosciutto pizza

Serves 3-4 OK – time to get on the phone to a couple of friends and invite
(depending on appetites!) them round for dinner. Nothing says thank you like a slice of
pizza and a glass of wine! (Well it works for me anyway.)
3 good-quality store-bought thin
pizza bases (or use my recipe Preheat the oven to just about as hot as it will go – I use
on page 78 and freeze one for 230˚C (450˚F) and pop in 3 oven trays to heat up. Spread
another day) each pizza base with tomato paste and top with parmesan
⅓ cup tomato paste and grated mozzarella. Layer on the prosciutto then break
1 cup (100g, 3½ oz) grated buffalo mozzarella into chunks and divide among the pizzas.
parmesan Pop in the oven for about 10 minutes until melty and golden.
1 cup (125g, 4½ oz) grated Serve sprinkled with sea salt and pepper and a few basil or
mozzarella rocket leaves.
200g (7 oz) prosciutto (or you
could use salami or chorizo or
bits of good-quality sausage
squeezed out of the casing)
100g (3½ oz) buffalo mozzarella,
drained on a paper towel
sea salt & freshly ground pepper
⅓ cup basil leaves (or rocket
(arugula) tossed in a little
balsamic vinegar)

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