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