Brussels sprout, cabbage & Parma ham pizza

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

By , 21 September 2015

(2 votes)

Brussels sprout, cabbage and Parma ham pizza
  • 45 Mins

  • Serves: 6

  • Price: £1.02 per serving

Nutritional Info
Each 196g serving contains
  • Energy

    1373KJ

    328KCAL

    16%
  • Fat

    11.5g

    med

    16%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    3.3g

    low

    3%
  • Salt

    1.2g

    med

    20%
of your reference intake.
Typical energy values per 100g: 701kJ/167kcal.
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
  • 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.

  • 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.

  • 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.

  • 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.

  • Serve topped with the Parmesan shavings.