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Add a photoServings: 12
Ingredients
- 1 x basic pizza base (qv basic pizza dough)
- 1 x heaped Tbsp. sundried tomato paste 75g Parma ham (about 4 slices)
- 150 gm mozzarella cubed
- 110 gm small tomatoes thinly sliced (approximately 3 tomatoes)
- 50 gm small open mushrooms chinly sliced
- 1 x rounded Tbsp. salted capers">capers or possibly capers">capers in vinegar rinsed and liquid removed
- 8 x pitted black olives halved
Directions
- Anchovy fillets liquid removed and split in half lengthways a few basil leaves dipped in oil and torn plus a few extra leaves to garnish 2 Tbsp. extra virgin olive oil
- Make the pizza base as described then spread the sundried tomato paste up to the edges of the pizza dough.
- Carefully lift it on to the warm baking sheet or possibly pizza stone then first lay the slices of Parma ham over folding them then simply scatter the cubes of Mozzarella the tomatoes mushrooms capers and olives all over. Finally decorate with the anchovy fillets in a crisscross pattern and the basil leaves. Drizzle the extra virgin olive oil over and bake on a high shelf for 10 to 12 min till the crust is golden then scatter the whole basil leaves over before serving.
- Originally the toppings were placed on this pizza in four sections representing each season but because this pizza serves two its better to distribute them around more proportionately.
- Makes 25.5cm base pizza serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 12 servings | |
| Calories 119 | |
| Calories from Fat 106 | 89% |
| Total Fat 11.82g | 15% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 100mg | 4% |
| Potassium 30mg | 1% |
| Total Carbs 0.64g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 2.86g | 5% |
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