| | Potato, prosciutto and Brussels sprouts pizza
Potato, prosciutto and Brussels sprouts pizza
Potato, prosciutto and Brussels sprouts pizza 4.3-5 9
  • Calories: 2621 kj
  • Fat: 32g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 220°C/200°C fan forced. Place pizza bases on 2 baking trays. Combine garlic and 2 tbs of the oil in a bowl. Season. Place potato in a bowl. Drizzle with 2 tsp oil mixture. Brush remaining oil mixture over pizza bases. Arrange potato over pizza bases. Bake for 12-14 minutes or until golden and potato is tender.
  2. Meanwhile, combine remaining oil, lemon juice and vinegar in a bowl. Season. Place brussels sprouts in a heatproof bowl and cover with boiling water. Stand for 1-2 minutes. Drain. Refresh under cold running water. Add to vinegar mixture. Toss to coat.
  3. Divide prosciutto among pizzas. Top with brussels sprouts mixture and sprinkle with hazelnut.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 2 wholemeal pizza bases
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) Cobram Estate Classic Flavour Intensity Extra Virgin Olive Oil
  • 250g (2 small) Desiree potatoes, cut into 1.3mm slices
  • 1 tbs lemon juice
  • 1 tbs white balsamic vinegar
  • 250g baby brussels sprouts, thinly sliced
  • 150g prosciutto, torn
  • 45g (1/4 cup) hazelnuts, roasted, chopped
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