Family friendly Main

Summer pizza two ways

Name: Summer pizza two ways
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons sundried tomato pesto; 2 shop-bought pizza bases; 1 cup (240g) fresh ricotta, crumbled; 1 large fig, torn; 3 slices prosciutto, torn; 2 tablespoons extra virgin olive oil; 2 teaspoons balsamic vinegar; 1/4 cup (20g) shaved parmesan; 1/2 bunch rocket leaves; 300g punnet heirloom tomatoes, sliced; 1/2 cup basil leaves

Rate now

20m

10m

Jump to recipe

by Jessica Brook

Dec 10, 2015

Keep summer cooking easy with these lively gourmet pizzas offering two favourite toppings.

2 tablespoons sundried tomato pesto
2 shop-bought pizza bases
1 cup (240g) fresh ricotta, crumbled
1 large fig, torn
3 slices prosciutto, torn
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup (20g) shaved parmesan
1/2 bunch rocket leaves
300g punnet heirloom tomatoes, sliced
1/2 cup basil leaves

Method

1.

Preheat the oven to 220°C.
2.

Spread pesto on pizza bases and scatter over ricotta. Arrange fig and prosciutto on 1 pizza, then bake both pizzas for 10 minutes or until ricotta melts and fig starts to caramelise.
3.

Meanwhile, whisk oil and balsamic together and season. Toss the parmesan and rocket in a bowl with half the dressing. In a separate bowl, toss tomatoes and basil with remaining dressing.
4.

Top the fig pizza with the rocket salad and the remaining pizza with the tomato salad. Cut into slices and serve.