Serves
4

Cooking

30min
By
0
No votes yet
Yum

Ingredients

2 ready-made pizza bases
2/3 cup (170g) bottled tomato pasta sauce
220g tub bocconcini, drained, halved
2 punnets grape tomatoes, halved
150g prosciutto, torn
1 cup basil leaves
grated parmesan, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 240C or 220C fan. Place pizza bases on two pizza or
baking trays. Spread bases with pasta sauce and top with bocconcini. Cook
for 7-10 minutes, until bases are heated through and cheese starts to melt.

Top with tomatoes and cook for another 5 minutes, until tomatoes are heated through. Serve pizza topped with prosciutto, basil and parmesan if using.