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

The GH Kitchen Team

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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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