Prosciutto And Pine Nut Pizza




  • 1 bunch kale, washed, dried
  • 2 tbs extra virgin olive oil
  • 1 long red chilli, finely chopped
  • 1 long green chilli, finely chopped
  • 2 garlic cloves, crushed
  • ½ cup tomato passata
  • 6 slices prosciutto, torn
  • 150g fresh ricotta, broken into pieces
  • 2 tbs pine nuts, toasted
  • 20g parmesan, finely grated
  • lemon wedges, to serve


  • ¾ cup warm water
  • 1 tsp instant dried yeast
  • pinch salt
  • ½ tsp caster sugar
  • 2 tbs olive oil
  • 2 cups plain flour

1. To make the pizza dough; combine the water, yeast, salt, sugar and oil in a jug, Sift flour into a large bowl, add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic. When you press the top of the dough, it should bounce back and leave no indentation. Cut the dough in half.

2. Put two large baking trays into the oven, increase oven to 220°C fan forced. Remove the centre stem from kale leaves. Tear kale into pieces. Combine oil, chilli and garlic in a large bowl. Add kale, toss to combine.

3. Roll each piece of dough out on a sheet of baking paper. Spread ¼ cup of passata over each pizza dough. Top with ricotta, kale and prosciutto. Transfer pizzas the hot baking trays and bake 12-15 minutes or until the base is golden and crisp. Scatter over pine nuts and parmesan. Cut into wedges, serve with lemon wedges.