Recipe: Prosciutto, olive, bocconcini & pesto pizza
How to Make:
- Preheat oven to 200°C. Place the bread on pizza trays. Spread each base evenly with the tomato paste and top with prosciutto, mozzarella, bocconcini and olives. Sprinkle with pepper and cook in preheated oven, swapping trays halfway through cooking, for 15 minutes or until the cheese melts and the bread is crispy.
- Remove from oven and top each pizza with a few dollops of pesto and some spinach leaves.
- Cut into wedges and serve immediately.
Time for preparing:
15 min.
Servings:
2
Ingredients:
- 2 pieces Lebanese bread
- 95g (1/3 cup) tomato paste
- 2 x 100g pkts prosciutto parma ham
- 55g (1/2 cup) coarsely grated mozzarella
- 180g fresh bocconcini, drained, thickly sliced
- 80g (1/2 cup) pitted kalamata olives
- Freshly ground black pepper
- 2 tablespoons bought basil pesto
- 40g (1/4 pkt) baby spinach leaves
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