2 tablespoons oil, plus extra for brushing 1 onion, chopped 1 clove garlic, chopped
100 g/3 1/2 oz tomatoes, peeled and chopped
4 chicory heads, trimmed and separated into leaves 2 tablespoons double cream 1 quantity Pizza Dough
plain flour, for dusting
100 g/ 3 1/2 oz prosciutto, sliced


1.Heat the olive oil in a pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes until soft.
2.Add the tomatoes and chicory, cover and cook for 10 minutes. Sprinkle with salt and continue cooking for a further 20 minutes, adding a little hot water if the mixture seems to be drying out. Meanwhile, preheat the oven to 220°C/425°F/Gas Mark 7.
3.Brush a baking sheet with oil or line with baking parchment. When the chicory is very soft, stir in the cream and cook until thickened, then remove from the heat Roll out the dough on a lightly floured surface, then press it out on the baking sheet.
4.Spread the chicory mixture on top and bake for 20 minutes. Remove the pizza from the oven, lay the slices of prosciutto on top and serve immediately.

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