Prosciutto and vegetable pizzas
10
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Friday nights were made for pizza and a movie so whip up these sensational squares for a night in front of the box.
Ingredients
Reduced-fat puff pastry
1 sheet(s), just thawed
Olive oil
1 tbs
Onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Mushrooms
150 g, quartered
Red capsicum
1 small, coarsely chopped
Cherry tomatoes
250 g, halved
Prosciutto fat trimmed
4 slice(s), coarsely chopped
Reduced fat feta cheese
100 g, crumbled
Fresh basil
⅓ cup(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Cut pastry sheet into 4 squares. Place on prepared tray. Bake for 5 minutes.
2
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic and mushrooms, stirring, for 3–4 minutes or until just tender. Add capsicum and cook for 1 minute. Stir in tomatoes and remove from heat. Cool for 5 minutes.
3
Spoon vegetable mixture onto pastry squares, leaving a 1cm border. Sprinkle with prosciutto and feta. Bake for 12–15 minutes or until pastry is puffed and golden. Serve sprinkled with basil leaves.
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