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Ingredients

50ml extra virgin olive oil, plus 1 tbs extra, for drizzling
12 large fresh sage leaves
80g (1/3 cup) canned whole peeled tomatoes
250g pizza dough (see notes)
100g fior di latte mozzarella (see notes), thinly sliced
90g smoked leg ham, shaved
90g (1 cup) thinly sliced button mushrooms or small cap mushrooms

Method

Step 1 Place a pizza stone or baking tray in your oven. Preheat the oven to the highest temperature (without using any fan-forced function) for at least 20 minutes to get the stone or tray as hot as possible. Heat the olive oil in a small saucepan and cook the sage leaves until crisp. Remove the leaves from the oil and transfer to a plate lined with paper towel to drain.
Step 2 Use your hands to squeeze the tomatoes – it doesn’t matter if there are pieces left and they’re not completely uniform. Spread the squeezed tomato onto the pizza base, leaving the edges clear to about 3-4cm. Evenly scatter the mozzarella, ham and mushrooms over the pizza base. Season. Bake the pizza for 3-5 minutes, until cooked, turning the tray to get an even colour. Drizzle the pizza with the extra olive oil and scatter the fried sage on top.

Smoked leg ham, mushroom and sage pizza rossa

How to make Smoked leg ham, mushroom and sage pizza rossa

Ingredients

Method