The Mark Proscuitto pizza recipe is a doughy tribute to the Riverland-born AFL star. Using South Australian ingredients – such as Beerenberg olive oil and Barossa Fine Foods Prosciutto – this pizza is definitely something to crow about. And in honour of this star’s antics at the Ramsgate, this pizza really packs a punch.
We roped in Jessie Spiby (MasterChef 2015 contestant and cook behind Jessie Does Food) to help us craft the dream slices and teamed up with our friends at Foodland Thebarton and Eatilly, who kindly provided us with local ingredients and use of their in-store pizza oven.
1 Riveria Pizza dough base
4 La Casa Del Formaggio bocconcini balls
Beerenberg extra virgin olive oil, to drizzle
25g parmesan cheese, grated
8 slices Barossa Fine Foods Prosciutto
10 cherry tomatoes, halved
2 cups rocket
Salt and pepper
Preheat oven to 220°C.
Roll base to approximately 12 inches diameter. Sprinkle with olive oil, bocconcini, and parmesan. Followed by the prosciutto, cherry tomatoes and then season with salt and pepper.
After baking for 10 to 12 minutes, garnish with fresh rocket leaves.
Enjoy the Mark Prosciutto with another punchy South Australian epic – The Flinders Range Punch cocktail. Don’t forget to have a crack at our other pizza recipes too, give the Prawn Micallef, Fritz Xenophon and the Teresa Palmer-Giana a red hot crack.
Got a favourite pizza recipe? Let us know in the comments, below.
Photos: Naomi Giatas
Video: Aaron Nassau