| | Fresh bocconcini and prosciutto pizza
Fresh bocconcini and prosciutto pizza
Fresh bocconcini and prosciutto pizza 4.3-5 9
  • Calories: 2721 kj
  • Fat: 36g
  • Carbohydrates: 6g

How to Make:

  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.
  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.
  3. Place the pizzas on serving plates. Arrange the bocconcini and prosciutto over the pizza. Top with the rocket salad. Serve immediately.
Time for preparing:
10 min.
Servings:
4

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
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