Name: Quick proscuitto and rocket pizzas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 268 g wholemeal pita bread (4 x 67g each); 0.5 cup(s) tomato pasta sauce (125g); 80 g Bega Country Light Cheese, Tasty, 50% Less Fat, Grated; 12 individual cherry tomato (preferably grape kumatoes), halved; 100 g prosciutto fat trimmed fat trimmed, torn

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Ingredients

wholemeal pita bread

268 g, (4 x 67g each)

tomato pasta sauce

½ cup(s), (125g)

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

80 g

cherry tomato

12 individual, (preferably grape kumatoes), halved

prosciutto fat trimmed

100 g, fat trimmed, torn

Instructions

Preheat oven to 180°C or 160°C fan-forced. Place pita on 2 baking trays. Spread evenly with pasta sauce and sprinkle with cheese. Top with kumatoes and prosciutto. Bake for 10–12 minutes or until cheese melts and prosciutto is crisp.
Sprinkle pizzas with basil leaves and season with salt and freshly ground black pepper. Cut into quarters to serve.

Notes

Kumatoes are a type of tomato with a sweet flesh and dark reddish-brown (almost black) skin when ripe. If unavailable you can use grape or cherry tomatoes.

Quick proscuitto and rocket pizzas

Ingredients

Instructions

Notes

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