Parma ham, courgette and pine nut pizza

Name: Parma ham, courgette and pine nut pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 part-baked ciabatta loaf; 250 g jar thick tomato and herb sauce; 1 medium courgette; 50g (2oz) Parma ham, torn into pieces; 25 g (1oz) pine nuts; 50 g (2oz) Parmesan cheese shavings; Extra-virgin olive oil to drizzle

Part-baked ciabatta bread makes an instant light, airy pizza base for these inspired topping ingredients

By The GH Kitchen TeamPublished: 22 April 2003

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Good Housekeeping

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Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Ingredients

1 part-baked ciabatta loaf
250 g jar thick tomato and herb sauce
1 medium courgette
50g (2oz) Parma ham, torn into pieces
25 g (1oz) pine nuts
50 g (2oz) Parmesan cheese shavings
Extra-virgin olive oil to drizzle

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6. Using a serrated knife, split the ciabatta in half lengthways, then put on a baking sheet, cut-side up.
2. Step 2
  Divide the tomato sauce between the two halves and spread evenly on the bread. Trim the ends off the courgette, then run a peeler down the length of the courgette to make wide ribbons.
3. Step 3
  Arrange slices of courgette and ham alternately on top of the tomato sauce on both pizza bases. Scatter each with the pine nuts. Bake for 10-12min until topping is hot but not browned. Remove from the oven, scatter with the Parmesan, drizzle with a little olive oil and season with salt and pepper. Serve with rocket leaves.
  
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Save time

Put a non-stick Teflon liner (available from most supermarkets) on top of your baking sheet to catch any pizza spills such as melting cheese and save you time on the washing up.

Per Serving:

Calories: 330
Total carbs: 32 g
Total fat: 16 g
Saturated fat: 3 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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