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    Pizza Bianca with Gorgonzola, Roquette and Prosciutto

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    Pizza Bianca with Gorgonzola, Roquette and Prosciutto

    Without the ubiquitous tomato sauce and melted Mozzarella, pizza is a perfect canvas for fresher toppings such as Parma ham and peppery roquette leaves, all drizzled with fruity olive oil.

    • Preparation time: 5 minutes to 7 minutes
    • Cooking time: 8 minutes
    • Total time: 13 minutes to 15 minutes 15 minutes

    Serves: 2


    • 2 Pizza bases or Mediterranean flatbreads
    • 2 tbsp extra virgin olive oil
    • 1 garlic clove, peeled and very thinly sliced
    • 75g gorgonzola, rind removed and cut into cubes
    • 6 slices Parma ham, torn into strips
    • 1 large tomato, seeded and cubed
    • 25g wild roquette


    1. Preheat the oven to 200°C, gas mark 6. Brush the pizza bases with 1 tbsp olive oil and scatter with garlic and Gorgonzola. Place each bread on a baking sheet and bake in the oven for 8 minutes or until the bases are crisp and golden at the edges.
    2. Take out of the oven, drape the Parma ham over the top and scatter with the tomato and roquette. Finish with a grinding of black pepper and drizzle with the remaining olive oil.

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