1. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
2. Open your Based Pizza base and top with sliced mozzarella and a drizzle of olive oil.
3. Bake for 5–6 minutes, or until the crust is golden and crisp.
4. While it bakes, make the parmesan fondant. Combine cream, milk and grated parmesan in a small pot over low heat. Stir until smooth and thick enough to coat the back of a spoon.
5. Slice the strawberries thinly and crush the amaretto biscuits.
6. Once the pizza is out of the oven, top with jamon serrano, spoonfuls of the warm parmesan cream, sliced strawberries, and a sprinkle of crushed amaretto. Finish with a few chilli threads and a drizzle of olive oil.

• 1 Based Pizza sourdough base
• 80 g mozzarella, sliced
• 4–5 slices jamon serrano
• 3–4 strawberries, thinly sliced
• 30 g parmesan, finely grated
• 40 ml milk
• 40 ml cream
• 2–3 amaretto biscuits, crushed
• A few chilli threads (optional)
• 1 tbsp olive oil (plus extra for finishing)

Serving suggestion:
Serve with wine, confidence, and a straight face when they ask if you planned it.