Saturday, September 4, 2010

Pizza with prosciutto and ricotta

Hello everyone, I had lunch today at a place I really like called The Cook's Garden in North Turramurra, which I think I have mentioned before. I had a really simple but delicious slice of grilled bread, piled high with roasted capsicum, roasted golden beetroot, grilled haloumi and rocket. I haven't tried golden beetroot before as the traditional version doesn't appeal at all, but it was very good and seemed to have a much firmer and drier texture than the usual purple one.

This week's recipe is a favourite pizza, from a Women's Weekly book called Cooking For Friends There are so many different combinations that you can use for a pizza but this one seems to be just right every time.

Have a great week. Love from Jane xx

Pizza with prosciutto and ricotta

Serves six to eight

What you need:
  • 3 medium tomatoes
  • 3 x medium sized pizza bases
  • 1/2 to 1 cup tomato paste
  • 300g baby spinach leaves, washed and dried
  • 1 large red onion, thinly sliced
  • 9 slices prosciutto
  • 1/4 cup loosely packed, coarsely chopped fresh basil leaves
  • 300g fresh ricotta
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 2 cloves of garlic, crushed and stirred through the olive oil

What you do:
  1. Preheat the oven to 240C.
  2. Cut each tomato into eight wedges.
  3. Place the pizza bases on oven trays.
  4. Spread each base with a third of the tomato paste.
  5. Top each pizza with equal amounts of tomato, spinach, onion, prosciutto, basil, ricotta and pine nuts.
  6. Drizzle each pizza with equal amounts of the garlic oil.
  7. Bake for about 15 minutes or until the top of each pizza is browned lightly and the base crisp.