Plate pizza with Parma ham and pesto

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Richly topped pizza with zucchini, bell pepper, mozzarella, Parma ham and homemade pesto


1 mix for pizza base (koopmans)
1 zucchini
1 yellow bell pepper
2 balls of mozzarella
200 gr tomato sauce (passata di pomodoro)
3 to 4 slices of Parma ham
75 gr arugula
2 tbsp pine nuts
5 tbsp parmesan cheese
1 clove of garlic
50 ml olive oil + dash
Pepper and salt


Make the pesto first; mix 50 g arugula, 1 tbsp pine nuts, garlic and parmesan cheese together in a food processor or with a stick blender. Slowly add the olive oil and puree until smooth. Season with salt and pepper.
Heat the oven to 200 degrees. Cut the bell pepper into strips and the zucchini into slices. Then mix them in a bowl with a little bit of olive oil and sprinkle with salt and pepper. Bake the bell pepper and zucchini in a (grill) pan for a few minutes. Prepare the pizza base according to package. Roll out the pizza dough on a greased or baking tray lined with baking paper and fold the edges up. Spread the tomato sauce over the bottom with the back of a spoon. Sprinkle with some salt and pepper. Top with the zucchini and bell pepper strips. Cut the mozzarella into slices and divide over the pizza. Finally, put small spoonfuls of pesto on the pizza.Divide the other half of the pine nuts over it and place in the oven for 25 minutes. Tear the slices of Parma ham in half lengthwise and divide them with the remaining arugula over the pizza.
For big eaters you keep 3 people. You can omit the ham for a vegetarian option.

Source: Leukerecepten by leukerecepten-nl.
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