Parma Ham Pitta Pizza Recipes

MARY BERRY'S HOMEMADE PIZZA WITH PARMA HAM

Steps:

• 1. To make the dough, measure the flour, yeast and olive oil into a bowl. Add the garlic and salt (on a separate side of the bowl to the yeast), then gradually pour in the warm water (you may not need it all) and stir with a wooden spoon until combined and a soft dough is formed. 2. Tip on to a floured work surface and knead for 10 minutes into a smooth dough. Oil a large clean bowl, sit the dough in the bowl and cover with cling film. Place in a warm place and leave to rise for 1-1½ hours or until doubled in size. If making in a food mixer fitted with a dough hook, this will take about 4 minutes. 3. Meanwhile, caramelise the onions for the topping. Heat the oil in a frying pan, add the onions and fry over a medium heat for 4-5 minutes until beginning to soften. Cover with a lid and sweat over a low heat for about 15 minutes until soft. Remove the lid, add the sugar and balsamic vinegar, then turn up the heat and stir-fry for 3-4 minutes until golden brown and sticky. Set aside to cool. 4. Preheat the oven to 240°C/220°C fan/Gas 9 and place a large baking sheet inside to get very hot. 5. Once the dough has doubled in size, tip on to a floured work surface and knead into a round to lightly knock it back. Use your fingers or knuckles to push the dough out into a circle about 30cm (12in) in diameter, slightly thicker at the edges to form the crust of the pizza. Place on a sheet of baking paper spread over a flat baking sheet. 6. Season the passata with salt and pepper and spread on top of the dough. Scatter with the caramelised onions, then scrunch up the Parma ham slices and arrange on top before adding dollops of the goat's cheese. Slide the baking paper with the assembled pizza on top on to the hot baking sheet and bake for 12-15 minutes or until golden on top and the dough is cooked. 7. Garnish with basil leaves, drizzle with olive oil and serve with dressed salad leaves. PREPARE AHEAD The dough can be made with a cold rise in the fridge up to 8 hours ahead; cover very loosely with cling film as it will more than double in size. The onions can be caramelised up to 2 days ahead. FREEZE The risen dough can be frozen up to a month ahead. Make double and freeze half, defrosting before shaping into a circle and adding the topping. MARY'S EVERYDAY TIP Instant yeast is a dried rather than fresh form of yeast, giving a quicker rise as it does not need to ferment. It comes in a packet (labelled 'easy blend' or 'quick' yeast) and will last for a long time in your store cupboard.

PARMA HAM PITTA PIZZA

Steps:

• Pre-heat oven to 200C/400F/Gas Mark 6. Line a baking tray with baking paper.
• Spread the tomato puree over the pitta breads, then add the oregano leaves or dried oregano.
• Arrange the olives and sliced tomatoes over the tomato paste.
• Add the sliced/diced artichoke halves.
• Scatter the blue cheese over the toppings.
• Tear the Parma ham into pieces and pile it into mounds on top of the cheese and other toppings. Drizzle some of the oil from the artichokes over the the ham.
• Bake in the pre-heated oven for about 10 minutes, or until the cheese has melted and the Prosciutto di Parma ham is crispy.
• Serve with more fresh oregano leaves scattered over as a garnish. Great when served with fresh salad and a selection of antipasti on the side.

QUICK PITTA PIZZAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.
• Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.