Saturday, July 19, 2008
These easy individual prosciutto and mozzarella cheese-topped pizzas on crusty bread roll or pita bread bases make great light meals or snacks. Recipe serves 4.
2 crusty bread rolls, cut in half
3 tablespoons tomato puree
8 small slices prosciutto
4 slices mozzarella cheese, 3/4 inch (5 mm) thick
2 tablespoons finely chopped red pepper (capsicum)
2 tablespoons chopped fresh parsley
1. Preheat oven to 350 degrees F (180 degrees C). Spread each half roll with tomato puree. Top with two slices of prosciutto, then add cheese. Combine red pepper and parsley in a small bowl and sprinkle a quarter of mixture over each roll.
2. Arrange rolls on a baking sheet. Bake for 10 minutes or until cheese has melted. Serve at once.
Pita pizzas: Slit small pita breads in half through the middle. Arrange on baking sheets with the soft bread uppermost. Top as suggested above or with thinly sliced tomatoes, onions and crisp fried bacon. Omit the mozzarella; sprinkle with grated Cheddar cheese instead. Bake as suggested above.