Prosciutto Pizza

Prosciutto Pizza

Prosciutto Pizza

Prep – 5 minutes

Cook – 20 minutes


  • 1 McCain Regular Crust Pizza Base
  • 4 tbs of pizza base sauce
  • 100g of prosciutto
  • 200g cherry tomatoes
  • 200g buffalo mozzarella
  • Optional – marinated whole olives – leave the pips in so they keep their shape while baking!
  • Optional – 1 Spanish onion – halved and cut into wedges
  • Fresh oregano leaves – to serve


  1. Preheat a fan-forced oven to 200°C and place pizza stones or oven trays in the oven to heat – this will ensure a crispy pizza base!
  2. Spoon pizza base sauce on to McCain Regular Crust Pizza Base and spread evenly. Top with desired toppings and bake for 15 minutes or until base is crispy and cheese is golden and melted.
  3. Remove pizza from oven, top with fresh oregano leaves, cut into even slices and serve immediately.

15 Minute Monday – Meatzza

Image: Fuss Free Cooking

This Meatzza is adapted from none other than a true Queen of the Kitchen – Nigella Lawson, from her book Nigellissima.

A Meatzza is the ultimate meat lovers pizza, or basically a giant rissole topped with tomato sauce and mozzarella. Which ever way you look at it, it’s still delicious! And, the way I see it is if the domestic goddess that is Nigella Lawson says that it’s okay to eat a meatzza. Then you follow, without any question.

With so many people on strict wheat-free or gluten-free diets these days, this recipe allows them to still enjoy the glorious world of pizza by creating a meat pizza base. Yes read that right – A PIZZA BASE MADE OF MEAT! While the recipe does call for some breadcrumbs, there is the option of replacing the breadcrumbs with porridge oats, which very well it works, too. All in all, it’s just about perfect.


  • 500g minced beef or lamb
  • 3 tbs parmesan – grated
  • 3 tbs breadcrumbs or porridge oats – not instant oats
  • 3 tbs fresh parsley – chopped
  • 2 free-range eggs – lightly beaten
  • 2 cloves of garlic – crushed
  • 1 tsp dried ground oregano – meat mixture
  • 2 tsp mixed Italian herbs
  • Salt and freshly ground black pepper, to taste
  • Canola spray oil – for greasing
  • 1 tin of chopped tomatoes and paste, drained
  • 1 tsp olive oil
  • 1 tsp dried oregano powder – tomato sauce
  • 1 tsp mixed Italian herbs
  • 125g ball of mozzarella (not buffalo) – halved, then sliced
  • Fresh basil – to scatter


  1. Preheat the oven to 220ºC.
  2. In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, herbs and add some freshly cracked sea salt and black pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense.
  3. Spray a shallow, round baking tin of about 28cm diameter with the spray oil and push the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
  4. Drain as much runny liquid as possible from your can of chopped tomatoes, then mix the tomato with the oil, herbs and some salt and pepper and using a rubber spatula, pread lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 15 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
  5. Remove from the oven and let it sit for 5 minutes, top with fresh basil leaves and bring it to the table before cutting into wedges, like a pizza.


75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.


Ham, Cheese and Tomato Scrolls

Last weekend the weather was AMAZING and I decided to make savoury scrolls for Ben and I to take on a picnic to our local dam/park/gardens. I wanted something quick, easy and without rising time to I developed a scone style herb scroll and it was delicious!

Ingredients – Scroll

  • 1 cup of wholemeal self raising flour
  • 1 cup of self raising flour
  • 50g of butter – cubed
  • 1/2 cup of milk
  • 1 tsp of dried rosemary
  • 1 tsp of mixed Italian herbs

Ingredients – Filling

  • 100g of meat – I used a Russian smoked ham
  • Tomato paste of pizza sauce – to spread. Make sure your sauce choice isn’t too salty!
  • Cheddar cheese to scatter
  • I also put some mushrooms in mine, it did make them hard to roll tightly but I LOVE mushrooms!
  • NOTE: within reason, you can basically put whatever you would like in these – pineapple, fresh tomato, avocado – if hot avocado is your thing.


  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Combine the flour, herbs and salt in a large bowl.
  3. Rub in the butter with your fingertips as though you were making a scone mix – these are essentially just a giant, delicious scone. 
  4. Make a well in the centre of the mixture and slowly pour in the milk.
  5. Using your fingertips, again, combine the milk and the flour mix to form a dough ball that lifts away from the edges of the bowl. Yes, you will look like a creepy dough monster while this happens. 
  6. Place the dough ball on a well floured surface and knead until smooth. 
  7. Roll out to form a rectangle approximately 25-30 cm long and as wide as you’d like. I wouldn’t recommend it to be too thick as it will be dry and not very scroll-like. JESS9
  8. Top the dough with your desired filling, roll width-ways and cut into 2-3cm scrolls.JESS11JESS15JESS16
  9. Place onto baking tray and bake for 15 minutes or until golden.
  10. Remove from oven, allow to cool and transfer to a serving tray.

Enjoy! xx

Related articles

Tomato, Basil and Salami Pizza

Homemade Pizza

Everyone loves pizza and it is super simple and fun to make. So step away from the phone, grab your mixing bowl and you can have an authentic homemade pizza in under an hour. It will be free of preservatives, excess oil and it will taste much better than anything store bought or from the freezer!

While you can have just about anything on pizza’s the best rule is keep it simple. I like the classic combination of salami, cherry tomatoes and fresh basil… how could it go wrong?! And remember, this isn’t a butcher’s shop people so don’t try and fit a mixed grill on top! I have been to traditional pizza shops before where three toppings is the maximum so remember less is more.


Makes 2 large pizzas

  • 500g 00 flour
  • 2 x 7g packet of dried yeast
  • 250ml luke warm water
  • 1 tbs salt
  • Pizza sauce – you can either make your own or purchase one from the store, I would recommend Leggos.
  • 300g hot salami
  • 1 punnet of cherry tomatoes halved
  • 3 handfuls of torn basil leaves
  • 2 handfuls of fresh rockets leaves
  • Mozzarella or pizza cheese


  1. Tip the yeast into a large mixing bowl, add a little of the water, a sprinkle of flour and mix until combined into a sticky ball.
  2. Cover with a dry tea towel and allow to rest for 30 minutes.
  3. Remove the yeast ball from the bowl, add the flour making a well in the middle, return the yeast ball to the centre of the well, add salt and top with water.
  4. Combine the mixture until it pulls away from the edges of the bowl and forms a ball.
  5. Tip the mixture onto a floured surface and knead for 10 minutes.
  6. Preheat oven to 220C. Pop your pizza stones or trays into the oven as it heats, this will ensure you get a crispy base on the pizza as it cooks.
  7. Ensuring your work surface is well floured, cut the dough into two and stretch or roll the dough to the rough size of your trays/stones.
  8. Top the first pizza with a good amount of pizza sauce making sure ou spread it evenly and right to the edges, half the salami, half the cherry tomatoes, one handful of torn basil leaves and top with cheese. Repeat with the remaining pizza base.
  9. Carefully transfer the pizza bases from the work surface to the trays/stones. If you have made the bases too big don’t worry. Simply fold the excess dough up on itself, you will see I have done this on the edge of the pizza. Bake for 20 minutes or until the cheese has turned golden and the base it firm to touch.
  10. Place onto a serving board, I like to use a big cutting board, top each pizza with one handful of rocket leaves and half a handful or the remaining basil.