Friday Night Pizza on a Sunday

1.8.15


Hi all - long time, no recipes! I have been meaning to post this super simple pizza recipe ever since Rich was Clyde in the school musical production of Bonnie & Clyde - we had assorted rellies (relatives) around for a quick bite before each show - and this is what I made every time, because it is so incredibly quick and easy, and everybody loves it. As well as this one, topped with tomato paste, grated Parmesan and Buffalo mozzarella and prosciutto I did others with the same cheeses, (no tomato paste) hot smoked salmon, dill and capers with an optional squeeze of lemon. Seriously - they take less time to make than to order takeaways, and taste so much better.

In other news my pterygium operation on my eye went really well - I won't go into all the gory details, but the skin graft where it was removed is healing brilliantly (I think, no doubt the surgeon will let me know what he thinks at my post-op check up tomorrow!) Apart from that Henry is working and studying his arse off in Wellington, Rich has started back to school with much enthusiasm (haha) and Nick flies back to Shanghai tonight...and I have back-to-back work lined up until September, so apologies in advance if the recipe posts are a little less frequent during this time, but I'll be trying! Anyhoo, make these pizzas and I promise you won't be sorry :)





3 pizza good quality bought thin pizza bases, or use my recipe here:
6 tablespoons tomato paste
1 cup grated Parmesan
1 cup grated Mozzarella
200g prosciutto (or you could use salami or chorizo or bits of good sausage squeezed out of the casing)
100g Buffalo Mozzarella
1/3 cup basil leaves (or rocket tossed in a little balsamic vinegar)
sea salt and freshly ground black pepper

Preheat the oven to just about as hot as it will go - I use 220˚C (425˚F) and pop in three oven trays to heat up. Spread each pizza base with tomato paste and top with Parmesan and grated Mozzarella. Layer on Prosciutto then break Buffallo mozzarella into chunks and divide on top. Pop in the oven for about 8 -10 minutes until melty and golden. Serve sprinkled with sea salt and pepper and a few basil leaves. Serves 3-5 depending on appetites! If you are using the pizza base recipe from the link above, you will end up having enough for 4 of this size pizza, so pop the fourth base in the freezerfor emergency pizza requirements!)

2 comments :

  1. Dear Sarah

    This pizza looks just divine. I'm always excited for your posts and recipes...

    Wish you a wonderful Sunday, Franzi

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    Replies
    1. Hi Franzi - thanks so much for your lovely message, I really appreciate it! :)

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