Recipes
Brussels sprout, cabbage and Parma ham pizza
The nutty flavour of sprouts and crunch of Savoy cabbage go well with the saltiness of the ham
The nutty flavour of sprouts and crunch of Savoy cabbage go well with the saltiness of the ham
(2 votes)
Cook: 45 Mins
Serves: 6
Price: £1.02 per serving
Nutritional Information
Each 196g serving contains
Energy
1374kj
328kcal
1374kj
328kcal
16%
Fat
11.5g
11.5g
Med
16%
16%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
3.3g
3.3g
Low
3%
3%
Salt
1.2g
1.2g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
701kj/168kcal
Typical energy values per 100g:
701kj/168kcal
Ingredients
1 sachet Chosen by you Home Baking Pizza Mix
1 tbsp olive oil
2 cloves garlic, crushed
200g Brussels sprouts, trimmed and sliced
200g Savoy cabbage, trimmed and shredded
125g Chosen by you Italian Ricotta
1 tbsp fresh thyme, leaves only, chopped
100g pack Extra Special Parma Ham, torn into small pieces
50g Parmesan, shaved
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Empty the contents of the pizza base mix into a bowl. Add 100ml lukewarm water and mix with a fork to form a a ball of dough. Knead on a lightly floured surface for 5 minutes.
2
Shape into a rectangle about 34cm x 22cm. Place on a lightly greased baking tray and cover with oiled cling film. Leave the dough to prove in a warm place for 10 minutes.
3
Meanwhile, heat the olive oil in a large lidded frying pan. Add the garlic and cook, stirring, for 1 minute. Add the sprouts and cabbage and cook for 2-3 minutes. Cover with the lid and cook for 4-5 minutes more, or until just soft. Drain off any liquid and discard. Mix together the ricotta, chopped thyme and half the sprout and cabbage mixture. Spread over the pizza base.
4
Scatter over the rest of the mixture, along with the Parma ham. Cook in the oven for 12-15 minutes until the base is golden and crisp.
5
Serve topped with the Parmesan shavings.