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Ploughman’s pizza

Name: Ploughman’s pizza
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 220g pack frozen ready-to-roll pizza dough, defrosted (we used Northern Dough Co Original), or make your own – here’s our https://www.deliciousmagazine.co.uk/recipes/basic-pizza-dough-recipe/basic pizza dough recipe; 4 tbsp fruity chutney; 200g cheese (we used a mix of mature cheddar and stilton); 100g cooked ham, sliced or shredded; 50g fresh watercress

By: Delicious. food team

Published: 7 Feb 19
Updated: 18 Mar 24

Use up leftover ham and cheese in our ploughman’s pizza for an easy meal using ready-to-roll pizza dough.

This fun pizza would make a great addition to a street party spread.

Easy
December 2018

Test kitchen approved

Serves 2
Hands-on time 5 min, oven time 10-15 m

Use up leftover ham and cheese in our ploughman’s pizza for an easy meal using ready-to-roll pizza dough.

This fun pizza would make a great addition to a street party spread.

Nutrition: per serving

Calories: 811kcals
Fat: 42.4g (25.3g saturated)
Protein: 47.3g
Carbohydrates: 59g (12.1g sugars)
Fibre: 2.1g
Salt: 5.2g

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Ingredients

220g pack frozen ready-to-roll pizza dough, defrosted (we used Northern Dough Co Original), or make your own – here’s our basic pizza dough recipe
4 tbsp fruity chutney
200g cheese (we used a mix of mature cheddar and stilton)
100g cooked ham, sliced or shredded
50g fresh watercress

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Method

Heat the oven to 240°C/220°C fan/gas 9 (or the highest setting). Put the dough in the centre of 2 large sheets of non-stick baking paper, roll out into a disc roughly 30cm in diameter, then transfer to a sturdy baking sheet (see tip).
Dot the chutney over the pizza base, leaving a 3cm crust. Scatter with the cheese and ham, then bake for 10-15 minutes until golden and bubbling. Serve topped with the watercress.

Recipe from December 2018 Issue

Nutrition

Nutrition: per serving

Calories: 811kcals
Fat: 42.4g (25.3g saturated)
Protein: 47.3g
Carbohydrates: 59g (12.1g sugars)
Fibre: 2.1g
Salt: 5.2g

delicious. tips

To prepare the pizza base without baking paper, dust the work surface and a rolling pin with plain flour, then lightly dust the baking sheet with a little extra flour to stop the dough from sticking.