These easy pizzas are very simply put together. The juicy South African pears complement the Parma Ham perfectly – a marriage made in heaven.
2 large pizza bases
4 tbsp green pesto sauce
2 tbsp pine nuts
2 South African pears, peeled, cored and sliced
80g pack Parma ham
2 handfuls rocket
Freshly ground black pepper
Parmesan cheese shavings
4 (1/2 pizza each)
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Put each pizza base onto a baking sheet and spread 2 tbsp of pesto sauce over each one. Share the pine nuts between them and arrange the pears on top. Bake for 10 minutes.
- Arrange the Parma ham and rocket on top of the pizzas, then season with freshly ground black pepper. Add a few Parmesan cheese shavings, then serve.
* Cook’s tip: Kerstin Rogers (aka Ms Marmite Lover, award-winning author, blogger and supper club owner) suggests trying a sweet Chocolate and Pear Pizza. Spoon 4 tbsp of chocolate hazelnut spread over a pizza base, and top with a peeled, cored and thinly sliced South African pear. Bake at 200°C, fan oven 180°C, Gas Mark 6 for 5-6 minutes, then serve, drizzled with melted dark chocolate and sprinkled with a few toasted almonds. Yum!