"The pizze at Cipro are inspired by our experience in Rome. I always wanted to do a Neapolitan-style pork ragù, ever since I had it as a main course at La Disfida in Haberfield, and I thought it would be great as a topping. It comes out creamy and rich - quite unexpected and unique," says Khan Danis. You'll need to start this a day ahead to make the pizza dough.
Note Prosciutto ends are available from select delicatessens.