Name: Pesto, bocconcini and prosciutto pizzettas
Cook time: 20 min
Total time: 20 min
Ingredients: 30 centimetre (12-inch) round pizza base (220g); 1 1/2 tablespoon basil pesto; 8 cherry bocconcini cheeses (120g),each cut into 3 slices; 45 gram (1½ ounces) thinly sliced prosciutto,torn coarsely; 24 fresh basil leaves

Pesto, bocconcini and prosciutto pizzettas

These tasty little pizzetta bites with pesto, bocconcini and prosciutto make a great share platter for a cocktail party.

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Makes 24 Item

Cook

20M

Ingredients

30 centimetre (12-inch) round pizza base (220g)

1 1/2 tablespoon basil pesto

8 cherry bocconcini cheeses (120g),each cut into 3 slices

45 gram (1½ ounces) thinly sliced prosciutto,torn coarsely

24 fresh basil leaves

Method

1.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

2.Cut 24 x 5cm (2-inch) rounds from base; spread rounds with pesto. Place rounds on trays.

3.Bake pizzettas about 5 minutes or until browned and crisp.

4.Serve topped with cheese, prosciutto and basil.

Prosciutto, a thinly-sliced Italian, dry-cured ham, comes in two varieties: prosciutto crudo (raw) and prosciutto cotto (cooked). Here we have used prosciutto crudo.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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