Summer pizza two ways

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.