Parmigiano Reggiano, Parma ham and basil pizza

Main coursea couple of hours24 months


1 x packet of pizza base dough

3-4 tbsp tomato pizza topping

100 g cherry tomatoes, halved

3 tbsp mascarpone

1.5 handfuls basil, torn

40 g grated Parmigiano Reggiano

6 slices Parma ham

1 handful rocket leaves

20g shaved Parmigiano Reggiano

Extra virgin olive oil


  1. Preheat the oven to 225°C. Make the pizza dough according to pack instructions and shape into a thin, round base. Transfer to a pizza or baking tray.

  2. Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce-free dough. Top with cherry tomatoes, small dollops of mascarpone and a handful of basil leaves. Sprinkle over 30 g grated Parmigiano Reggiano.

  3. Bake in the oven for 12-15 minutes until golden and the base is cooked through. Top with rocket and remaining basil leaves. Drizzle over a little olive oil, Parma Ham, grated and shaved Parmigiano Reggiano.

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