Ingredients

• 500g/1lb 2oz strong flour
• 1 tsp salt
• 30g/1oz fresh yeast
• 200ml/7fl oz tepid water
• 3-6 tbsp olive oil
• plus extra for greasing
• 25g/1oz butter
• 400g/14oz baby spinach leaves
• 2 garlic cloves
• finely chopped
• salt and freshly ground black pepper
• 250g/9oz camembert
• roughly chopped
• 1 ball fresh buffalo mozzarella
• torn into large pieces
• 16 slices Parma ham
• 4 tbsp double cream
• 1 small bunch fresh coriander
• chopped
• 75g/3oz Parma ham
• 1 small ciabatta
• cut into 2cm/1in cubes
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 50g/2oz mizuna leaves
• 50g/2oz baby spinach leaves
• 25g/1oz parmesan
• shaved
• ½ lemon
• juice only

Directions

• For the pizza
• place the flour
• salt and yeast into a large bowl and add the water and three tablespoons the olive oil and mix together to form a dough.
• Knead the dough for at least five minutes
• until elastic. Add more oil if necessary.
• Cover the dough with cling film
• then set aside and allow to prove for one hour.
• Divide the dough into four equal pieces and roll each piece into a ball
• then roll out onto a floured work surface until about 5mm/¼in thick.
• Place onto a greased baking tray and set aside to prove for 30 minutes.
• Preheat the oven to 220C/425F/Gas 7.
• Heat a frying pan until hot and add the butter
• spinach and garlic and stir-fry until the spinach has wilted down. Remove from the heat
• allow to cool
• then squeeze out any excess liquid. Season
• to taste
• with salt and freshly ground black pepper and divide among the four circles of dough.
• Place the camembert
• mozzarella and the Parma ham on top of the spinach. Season well with salt and freshly ground black pepper.
• Place the pizzas into the oven to bake for ten minutes
• then remove and spoon over the double cream and scatter over the coriander leaves. Return the pizzas to the oven for a further five minutes until the pizzas are cooked through.
• For the salad
• place the Parma ham onto a baking tray and place into the oven for 3-4 minutes
• or until crisp.
• Place the ciabatta cubes into a bowl and drizzle with the olive oil and season with salt and freshly ground black pepper. Place onto a separate baking tray and place into the oven to bake for five minutes
• or until golden and crisp.
• Remove the ciabatta pieces from the oven place into a clean bowl with the mizuna and spinach leaves.
• Crumble the crisp Parma ham over and sprinkle with the parmesan.
• Add the lemon juice and toss once more.
• To serve
• place a pizza onto each of four plates and place a small portion of salad alongside.