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Prosciutto and roasted vegetable pizza

  • 4 Servings


  • 1 quantity gluten-free pizza dough (see related recipe)
  • 1/3 cup Fountain tomato paste
  • 8 slices (120g) prosciutto, sliced
  • 1/3 cup (50g) roasted capsicum, sliced (see note)
  • 1/3 cup (50g) roasted eggplant, sliced
  • 1/3 cup (50g) artichoke hearts, halved
  • 1/4 cup kalamata olives
  • 1 teaspoon dried mixed herbs
  • 1/4 cup Coon or Mil Lel pizza cheese


  • 1
    Make pizza dough. Roll dough into two 23cm x 30cm rectangles. Place on prepared trays. Preheat oven to 220°C/200°C fan-forced.
  • 2
    Spread bases with paste. Sprinkle with prosciutto, capsicum, eggplant, artichoke, olives, herbs and cheese. Bake for 10 minutes or until cheese has melted and base is crisp. Serve.

Source: taste.com.au


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