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Fresh bocconcini and prosciutto pizza

by wiki
1 July, 2021
in Dinner
0
Fresh bocconcini and prosciutto pizza
Fresh bocconcini and prosciutto pizza

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

0

Fresh bocconcini and prosciutto pizza

Serves: 4
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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:

Tags: salad
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