Cheesy turkish pizzettas
220 g, (2x17cm rolls), halved horizontally
canned diced tomatoes
1 cup(s), (250g)
trimmed leg ham
50 g, fat trimmed, chopped
Artichoke hearts, canned, rinsed, drained
170 g, halved
100 g, grated
50 g, (baby)
1 medium, thinly sliced
1 tbs, toasted
- Preheat the oven to 220°C. Line 2 baking trays with baking paper. Place the bread, cut-side up, on prepared trays.
- Process the tomato and paste in a food processor until smooth. Spread the bread with the tomato mixture. Top with the ham, artichoke and mozzarella. Bake for 15 minutes or until the bases are crisp and the mozzarella has melted.
- Meanwhile, place the rocket, onion and pine nuts in a large bowl. Add the balsamic vinegar and oil and toss to combine.
- Serve the pizzettas with the rocket salad.