Try our gourmet pizza to make week night dinners extra special.
Nutrition
- 2721 kj Energy
- 36g Fat Total
- 16g Saturated Fat
- 6g Fibre
- 41g Protein
- 80mg Cholesterol
- 1979.78mg Sodium
- 6g Carbs (sugar)
- 37g Carbs (total)
All nutrition values are per serve
Fresh bocconcini and prosciutto pizza
Print RecipeIngredients
- 4 x 20cm-diameter wholemeal pita bread
- 1/3 cup (80ml) tomato pizza sauce
- 1 cup (100g) coarsely grated mozzarella
- 1 vine-ripened tomato, seeded, finely chopped
- 1 tablespoon baby salted capers, rinsed, drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 80g baby rocket leaves
- 8 balls bocconcini, coarsely torn
- 8 slices prosciutto, halved lengthways, rolled into rosettes
Instructions
Step 1
Preheat oven to 200°C. Place the pita bread on an oven tray. Spread the pita with pizza sauce and sprinkle with the mozzarella. Bake in oven for 7-8 minutes or until heated through and golden.
Step 2
Meanwhile, combine the tomato, capers, oil and vinegar in a small bowl. Season with salt and pepper. Add the rocket and gently toss to combine.
Step 3
Place the pizzas on serving plates. Arrange the bocconcini and prosciutto over the pizza. Top with the rocket salad. Serve immediately.
Author: Sarah Hobbs
Image credit: Chris Chen
Publication: Notebook:
