Pizzette with Fontina, Tomato, Basil, and Prosciutto

Ingredients for Pizzette with Fontina, Tomato, Basil, and Prosciutto

• 1 13.230g package refrigerated pizza dough

• 90g grated Fontina cheese (about 60g )

• 8 cherry tomatoes (about 90g ), quartered

• 2 tablespoons grated Parmesan cheese

• 2 teaspoons extra-virgin olive oil

• 1/3 cup thinly sliced fresh basil

• 45g thinly sliced prosciutto, coarsely torn into strips

How to make Pizzette with Fontina, Tomato, Basil, and Prosciutto

Preheat oven to 246°C. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter biscuit cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)

Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.