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How to make Fresh bocconcini and prosciutto pizza

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 4 x 20cm-diameter wholemeal pita bread
  • 1/3 cup (80ml) tomato pizza sauce
  • 1 cup (100g) coarsely grated mozzarella
  • 1 vine-ripened tomato, seeded, finely chopped
  • 1 tablespoon baby salted capers, rinsed, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 80g baby rocket leaves
  • 8 balls bocconcini, coarsely torn
  • 8 slices prosciutto, halved lengthways, rolled into rosettes

Method

  • Step 1 Preheat oven to 200°C. Place the pita bread on an oven tray. Spread the pita with pizza sauce and sprinkle with the mozzarella. Bake in oven for 7-8 minutes or until heated through and golden.
  • Step 2 Meanwhile, combine the tomato, capers, oil and vinegar in a small bowl. Season with salt and pepper. Add the rocket and gently toss to combine.
  • Step 3 Place the pizzas on serving plates. Arrange the bocconcini and prosciutto over the pizza. Top with the rocket salad. Serve immediately.