Eggplant pizzette
Eggplant pizzette takes around 45 minutes from beginning to end. One portion of this dish contains
Pizzette with Fontina Tomato Basil and Prosciutto
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
Instructions
Pizzette with Fontina, Tomato, Basil, and Prosciutto serves 16 original recipe by Bon Appetit.
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