Mini Mozzarella, Tomato And Prosciutto Pizzas

Name: Mini Mozzarella, Tomato And Prosciutto Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups pizza flour, plus extra to dust; 2 tsp active dry yeast; 2 tsp salt; 1 tsp granulated sugar; 1/2 tbsp milk; 1 1/2 tbsp extra virgin olive oil; 1/2 cup tomato puree; 2 oz Cheddar cheese, grated; 7 oz mini mozzarella balls, halved; 1 lb mixed red and yellow cherry tomatoes, halved; 4 slices prosciutto, torn into small pieces; 1 oz fresh basil, leaves stripped from stems; 1/2 cup pesto

Servings: persons

2 3/4 cups pizza flour, plus extra to dust
2 tsp active dry yeast
2 tsp salt
1 tsp granulated sugar
1/2 tbsp milk
1 1/2 tbsp extra virgin olive oil
1/2 cup tomato puree
2 oz Cheddar cheese, grated
7 oz mini mozzarella balls, halved
1 lb mixed red and yellow cherry tomatoes, halved
4 slices prosciutto, torn into small pieces
1 oz fresh basil, leaves stripped from stems
1/2 cup pesto

1
To make the pizza dough, combine flour, yeast, salt and sugar. Add milk, 1/2 tbsp oil and 1 cup lukewarm water and mix until combined. Turn out onto a floured surface and knead for 2-3 mins, until smooth. Place in a greased bowl, cover and set aside in a warm place for 1 hour, or until doubled in size.
2
Preheat oven to 475u00b0F. Line 2 baking trays with parchment paper. Place in oven. Punch dough to de-gas. Divide into 6 equal pieces and knead briefly until smooth. Roll out into 5 inch discs.
3
Spread tomato puree over pizza bases. Sprinkle with Cheddar cheese. Arrange mozzarella and cherry tomatoes on top. Working in batches, transfer pizzas to baking trays and cook for 10-12 mins, until bases are crisp and cheese is melted.
4
Sprinkle with prosciutto and basil. Mix pesto with remaining oil then drizzle over top.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/4 cups pizza flour, plus extra to dust, 2 tsp active dry yeast, 2 tsp salt, 1 tsp granulated sugar, and more.

Yes, Mini Mozzarella, Tomato And Prosciutto Pizzas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!