Pizzette with Fontina, Tomato, Basil, and Prosciutto |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | |||||||||
| INGREDIENTS: | ||
| 1 13.8-ounce package refrigerated pizza dough | 3/4 cup grated Fontina cheese (about 2 ounces) | 8 cherry tomatoes (about 3 ounces), quartered |
| 2 tablespoons grated Parmesan cheese | 2 teaspoons extra-virgin olive oil | 1/3 cup thinly sliced fresh basil |
| 1-1/2 ounces thinly sliced prosciutto, coarsely torn into strips | ||
| 1 | Preheat oven to 475 F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough 1/4 inch thick on lightly floured surface. Using 2-1/2-inch-diameter cookie cutter, cut 16 dough rounds (reserve any remaining dough for another use). Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. |
| 2 | Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then top with basil and sprinkle lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately. |