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Prosciutto, basil & mozzarella pizza

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 200g mixed baby tomatoes, halved
  • 250g baby spinach leaves
  • 2 large wholemeal Lebanese bread
  • 200g ctn fresh mozzarella, torn
  • 250g low-fat ricotta
  • 70g (1/4 cup) Wattle Valley Chunky Dip Basil, Cashew & Parmesan
  • 6 slices prosciutto


  • 1
    Preheat oven to 240C/220C fan forced. Place a heavy-based oven tray or pizza stone on the middle shelf.
  • 2
    Place the spinach in a bowl. Cover with boiling water and stand for 1 minute. Drain and set aside until cool enough to handle. Squeeze out any excess moisture.
  • 3
    Place each round of bread on separate pieces of baking paper. Spread with the ricotta. Top with the spinach, tomato, mozzarella and prosciutto. Use the paper to carefully lift 1 pizza onto the tray or stone. Bake for 5 minutes or until golden and crisp. Repeat with remaining pizza. Spoon over the dip and season with pepper.

Source: taste.com.au


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