• 140g Pomodorino tomatoes
  • 2 pizza bases
  • 200g tomato and basil passata
  • 1 tsp dried oregano
  • 70g Italian Parma ham
  • 200g grated mozzarella
  • 28g fresh basil leaves
  • Pinch dried crushed chillies


  1. 1

    Wash the tomatoes and halve. Preheat the oven to 200°C/gas mark 6. 

  2. 2

    Place the pizza bases on a non-stick baking tray and spread with a little passata. Sprinkle over the dried oregano. Arrange the torn ham slices, tomatoes and mozzarella on top and transfer to the oven. 

  3. 3

    Bake for 10 minutes, until the base is crisp and the cheese is bubbling and golden. Scatter over the basil leaves and chilli flakes to serve.

Nutritional Details

Each serving provides
  • Energy 1687kj 403kcal 20%
  • Fat 18.4g 26%
  • Saturates 8.0g 40%
  • Sugars 4.2g 5%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 913kj/218kcal

Each serving provides

33.6g carbohydrate 2.0g fibre 24.9g protein

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