Flipping through the pages of Delicious magazine we spotted a couple of pizza recipes, aptly named Summer Pizzas, Two Ways. The recipe contained two variations, one fig and prosciutto with the other a tomato and rocket salad. We looked at this and decided that rather than two variations we would create a third which was to use the ingredients of the two pizzas together. So our new recipe had a sundried tomato pesto base with ricotta cheese, figs and prosciutto which we put in the oven for 10 minutes. While the base was in the oven we sliced mixed cherry tomatoes and combined them with shaved Parmesan cheese, wild rocket and a balsamic and olive oil dressing. When done, topped the base with the salad and our finishing touch was to drizzle it with roasted garlic sauce. It was very filling and very morish.
Looks very yummy!
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