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Friday, April 1, 2016

Pizza with Bocconcini, Fresh Tomatoes and Prosciutto

Course Main Dishes
Prep. Time 10 mins
Cooking Time 8 - 10 mins
Yields 4 servings

What You Need

1/2 cup (125 ml) homemade sun-dried tomato pesto or commercial
4 wheat tortillas with basil
6 slices prosciutto, cut into thin strips
4 plum tomatoes, finely sliced
4 balls Canadian Bocconcini cheese, finely sliced
Freshly ground pepper, to taste
24 leaves fresh basil


Preheat oven to 375 °F (190 °C).

Spread the tortillas with the pesto. Scatter over the proscuitto. Alternate slices of tomato and Bocconcini. Season with pepper to taste.

Cook the pizzas in the oven for 8 to 10 minutes. Remove from oven and garnish with basil leaves. Serve immediately.

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