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Photo of Prosciutto and vegetable pizzas by WW

Prosciutto and vegetable pizzas

10
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Green leafy garden salad.

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