Pizza con prosciutto cotto, olive e carciofi

Ham, olive & artichoke pizza

You can use oregano leaves instead of the parsley.

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes: six small round pizzas (serves 6 as a starter)

6 pitta breads

200 g (7 oz) coarsely grated edam cheese

240 g (8½ oz) shaved leg ham

100 g (3½ oz) stuffed green olives, halved

6 marinated artichoke hearts, drained, sliced crossways into thirds

1 small handful flat-leaf (Italian) parsley leaves

Preheat the oven to 220°C (425°F/Gas 7). Place two large, heavy baking trays in the oven to heat.

Top the pitta breads with two-thirds of the edam, cheese then the ham, olives and artichokes. Sprinkle with the remaining edam.

Remove the trays from the oven one at a time to keep them as hot as possible and carefully place three pizzas on each tray. Bake for 15 minutes, swapping the trays halfway through cooking, or until the bases are crisp and golden.

Serve the pizzas immediately, sprinkled with the parsley leaves.