Pizzette with Fontina, Tomato, Basil and Prosciutto
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Pizzette with Fontina, Tomato, Basil and Prosciutto
Yield: 16 pieces
-
1
13.8 ounce package refrigerated pizza dough (the kind in a tube)
-
¾
cup grated Fontina cheese (2 ounces)
- 8
-
2
tablespoons grated Parmesan cheese
- ⅓
-
2
teaspoons extra-virgin olive oil
-
1 ½
ounces thinly sliced prosciutto, coarsely torn into strips
Preheat oven to 475 degrees. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface until ¼ inch thick. Using 2 ½ 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 Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
Bake pizzettes until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
(These are equally good without the prosciutto for a vegetarian dish.)
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