Piadina is Italian flatbread that's widely used at little food stands throughout Emilia-Romagna to make warm sandwiches. Paul ...

Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according ... followed by the mozzarella, prosciutto and half of the figs. Drizzle with oil and season with salt ...

I keep ready-made pizza crusts (such as Boboli) in my refrigerator or freezer in case people ... Serve the toasts with a couple of slices of serrano ham, prosciutto, or chorizo sausage.

The flavours are inspired by ham and artichoke pizza - you could use thin slices of prosciutto crudo (such as Parma ham), but I prefer cooked ham (sold as prosciutto cotto in Italy). Recipe taken ...