Parma ham and rocket pizza
- 2 ready-to-bake thin-crust pizza bases
- ½ cup passata with herbs
- 1 small courgettezucchiniX, thinly sliced
- 1 small red capsicum, thinly sliced
- 125g ball light mozzarella, drained, torn and blotted with kitchen roll
- handful rocketarugulaX
- 4 parma ham slices, torn
1 Heat the oven to 220°C/fan 200°C/gas 7. Put each pizza base on a non-stick baking sheet, then spread with the passata, leaving a 1cm border.
2 Now add your topping – scatter each pizza with the courgette, capsicum and mozzarella, then bake for 12–15 min until crisp and golden.
3 Slide the pizzas onto chopping boards and scatter with the rocket and parma ham. Cut into slices and serve.
Nutrition Info (per serve)
Total fat 8.9g
–Saturated fat 3.9g
Dietary fibre 3.5g
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