Cauliflower and ricotta pizza bases with blue cheese, pear and prosciutto

Ricotta

• 1800 g full cream milk
• 80 g white vinegar

Pizza bases

• 500 g cauliflower, cut into small florets
• 80 g Parmesan cheese, cut into pieces (3 cm)
• 1 egg

Pizza topping

• 1 tbsp olive oil, for brushing
• ½ pear, thinly sliced
• 100 g blue cheese, crumbled
• 150 g prosciutto, thinly sliced
• 40 g rocket leaves