Pizzette with Fontina, Tomato, Basil, and Prosciutto

Pizzette with Fontina, Tomato, Basil, and Prosciutto
Photo by Victoria Pearson

Ingredients

  • 1 ½ ounces thinly sliced prosciutto
  • 8 cherry tomatoes (about 3 ounces)
  • 2 tablespoons grated Parmesan cheese
  • ¾ cup grated Fontina cheese
  • 1/3 cup fresh basil
  • 2 teaspoons extra-virgin olive oil
  • 1 13.8-ounce package refrigerated pizza dough

Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Pla...

View full recipe at Epicurious

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