1 fresh thin and crispy pizza bases
125 tomato sauce with herb pizza topping
3 slices Parma ham/ or mushrooms (Vegetarian option)
15g wild rocket
1 tsp olive oil
Extra- virgin olive oil, to drizzle
Optional: Add any extra toppings of your choice
1. Preheat the oven to 220°C/fan200°C/gas 7. Place each pizza base on a non-stick baking sheet. Spread over the topping, going as close to the edge as you can. Dot with mozzarella and Parma ham and season lightly. Bake for 12-15 minutes, until the base is golden and the topping is hot.
2. Top each pizza with a few rocket leaves, then drizzle with a little oil. Cut each into 16 thin wedges. Transfer to serving plates and serve hot or at room temperature.
58kcals per slice