Yellow paw paw and prosciutto pizza
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Yellow paw paw and prosciutto pizza
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Papaya is an excellent source of vitamin A, provides nearly three times the recommended daily intake of vitamin C, and is a good source of folate, dietary fibre, magnesium, potassium, copper, and vitamin K.
Ingredients (serves 2-4)
- 2 large Lebanese flatbread wraps, or pre-baked pizza bases
- 2 tsp olive oil
- 1 garlic clove
- 250 g yellow paw paw
- 100 g prosciutto, thinly shaved
- 120g fresh ricotta
- 2 handfuls rocket
METHOD
Preheat oven to 200°C (400°F). Slice garlic clove in half and rub flatbreads with cut side. Brush breads with olive oil.
Crumble ricotta over bases. Peel, de-seed and thinly slice paw paw, then layer over ricotta. Cut prosciutto slices into large ribbons and arrange over other ingredients.
Bake on a pan or pizza stone for six minutes, until prosciutto is sizzling and bases are just crisp. Top with rocket and drizzle with a bit of extra oil, slice into wedges and serve warm.
Tip: For an extra crispy base, bake pizza directly on oven rack.
Recipe and images from Papaya Australia
