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Ingredients
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2 tablespoons sundried tomato pesto
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2 shop-bought pizza bases
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1 cup (240g) fresh ricotta, crumbled
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1 large fig, torn
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3 slices prosciutto, torn
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2 tablespoons extra virgin olive oil
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2 teaspoons balsamic vinegar
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1/4 cup (20g) shaved parmesan
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1/2 bunch rocket leaves
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300g punnet heirloom tomatoes, sliced
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1/2 cup basil leaves
Method
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1Preheat the oven to 220°C.
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2Spread 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.
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3Meanwhile, 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.
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4Top the fig pizza with the rocket salad and the remaining pizza with the tomato salad. Cut into slices and serve.
Source: taste.com.au
