| | Prosciutto, basil & mozzarella pizza
Prosciutto, basil & mozzarella pizza
Prosciutto, basil & mozzarella pizza 4.3-5 9
  • Calories: 1866 kj
  • Fat: 18.3g
  • Carbohydrates: 1.6g

How to Make:

  1. Preheat oven to 240C/220C fan forced. Place a heavy-based oven tray or pizza stone on the middle shelf.
  2. Place the spinach in a bowl. Cover with boiling water and stand for 1 minute. Drain and set aside until cool enough to handle. Squeeze out any excess moisture.
  3. Place each round of bread on separate pieces of baking paper. Spread with the ricotta. Top with the spinach, tomato, mozzarella and prosciutto. Use the paper to carefully lift 1 pizza onto the tray or stone. Bake for 5 minutes or until golden and crisp. Repeat with remaining pizza. Spoon over the dip and season with pepper.
Time for preparing:
10 min.


  • 200g mixed baby tomatoes, halved
  • 250g baby spinach leaves
  • 2 large wholemeal Lebanese bread
  • 200g ctn fresh mozzarella, torn
  • 250g low-fat ricotta
  • 70g (1/4 cup) Wattle Valley Chunky Dip Basil, Cashew & Parmesan
  • 6 slices prosciutto