Gorgonzola, prosciutto, rocket and pesto pizza

Gorgonzola, prosciutto, rocket and pesto pizza

By
From
My Italian Kitchen
Serves
6-8
Photographer
Chris Middleton

This is a beautiful and pretty fancy topping to have on your homemade pizza. It’s such a classic combination, with the creaminess and bite from the gorgonzola, the saltiness of the delicate prosciutto and the peppery yet refreshing kick of the rocket.

Ingredients

Quantity Ingredient
1 Pizza base
2 tablespoons Pesto
1 1/2 tablespoons extra-virgin olive oil, for drizzling
100g gorgonzola cheese
100g prosciutto, thinly sliced
1 handful rocket
balsamic vinegar, for drizzling

Method

  1. Preheat the oven to 220°C.
  2. Place the pizza base on a baking tray or pizza stone. Drizzle over the pesto and enough olive oil to ensure the entire pizza base is lightly covered.
  3. Break the gorgonzola into small bits and sprinkle over the pizza, then roughly lay slices of prosciutto on top.
  4. Bake the pizza for 15–18 minutes, remove from the oven and scatter the rocket leaves on top. Drizzle with a little more olive oil and splash with balsamic vinegar. Crack some black pepper on top and serve.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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