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Mini Pizzas with Prosciutto, Fontina, Tomato and Basil
Mini Pizzas with Prosciutto, Fontina, Tomato and Basil
(Pizzette con Prosciutto, Fontina, Pomodoro e Basilico)
 
 
Ingredients:
 
One 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 Parmigiano cheese

2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 and 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
 
Directions:
 
Preheat oven to 475F.

Lightly sprinkle rimmed baking sheet with flour.

Roll out pizza dough on lightly floured surface 1/4-inch thick.

Using 2 and 1/2-inch diameter cookie cutter, cut 16 dough rounds.

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 Parmigiano cheese.

Bake pizzette until golden brown, about 12 minutes.

Drizzle pizzette with olive oil.

Sprinkle with basil and lightly with salt and pepper.

Drape prosciutto strips over.

Arrange on platter and serve immediately. Makes 16.
 
That's it!
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