Garlic Pizza with Camembert and Prosciutto
White pizza, otherwise known as pizza bianca, originates from Rome and uses ricotta and garlic as its base instead of tomato sauce and mozzarella.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 240C/220C Fan. Place each flatbread on a lined baking tray. Depending on how many oven trays you have and how much room you have in your oven, you may need to cook your pizzas in batches.
Step 2
Mix the ricotta and garlic in a small bowl and season to taste. Spread a quarter of the ricotta over each flatbread, leaving a rim around the edge.
Step 3
Using a vegetable peeler, shave the asparagus into ribbons. Toss in a drizzle of olive oil and season to taste.
Step 4
Scatter a quarter of the Camembert over each flatbread, then top with a quarter of the asparagus and a quarter of the prosciutto.
Step 5
Place into your oven and bake for 8-10 minutes until the cheese is melted and base is crisping.
Step 6
Once cooked, slice and serve immediately. If you're feeling particularly decadent and have some in your kitchen, drizzle with truffle oil before serving!
- Ingredients
- Based on 4 servings
-
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
250g Asparagus Spears, shaved 1x Sainsbury's Asparagus Spears 250g -
200g Camembert, cubed 1x Sainsbury's French Camembert Cheese Whole 250g -
200g Ricotta 1x Sainsbury's Ricotta Cheese 250g -
5ml Truffle Oil, to taste 1x La Espanola Truffle Flavour Olive Oil 250ml -
5ml Olive Oil, a drizzle 1x Sainsbury's Olive Oil 500ml -
4 Garlic Flatbread 4x Sainsbury's Garlic Flatbread, Taste the Difference 195g -
80g Prosciutto, torn into pieces 1x Sainsbury's Prosciutto Di Speck, Taste the Difference 80g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g