| | Summer pizza two ways
Summer pizza two ways
Summer pizza two ways 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 220°C.
  2. Spread pesto on pizza bases and scatter over ricotta. Arrange fig and prosciutto on 1 pizza, then bake both pizzas for 10 minutes or until ricotta melts and fig starts to caramelise.
  3. Meanwhile, whisk oil and balsamic together and season. Toss the parmesan and rocket in a bowl with half the dressing. In a separate bowl, toss tomatoes and basil with remaining dressing.
  4. Top the fig pizza with the rocket salad and the remaining pizza with the tomato salad. Cut into slices and serve.
Time for preparing:
10 min.


  • 2 tablespoons sundried tomato pesto
  • 2 shop-bought pizza bases
  • 1 cup (240g) fresh ricotta, crumbled
  • 1 large fig, torn
  • 3 slices prosciutto, torn
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1/4 cup (20g) shaved parmesan
  • 1/2 bunch rocket leaves
  • 300g punnet heirloom tomatoes, sliced
  • 1/2 cup basil leaves