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Summer pizza two ways

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 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


  • 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.

Source: taste.com.au


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