Pro­sciutto and boc­concini pizza

Central and North Burnett Times - - ALL ABOUT DIABETES -

Prepa­ra­tion time: 10 mins Cook­ing time: 15 mins Serves 2 (as main) Olive oil cook­ing spray, for greas­ing 1 quan­tity ba­sic pizza dough 3 tbsp pizza sauce 45g (about 4 slices) thinly sliced pro­sciutto, cut in strips 100g but­ton mush­rooms, thinly sliced 85g drained roasted red cap­sicum strips in vine­gar 1 zuc­chini, peeled into rib­bons 110g baby boc­concini, torn 40g (1½ cups) baby rocket, to serve Bal­samic glaze, to serve

1. Pre­heat oven to 210°C (fan-forced). Grease a 30cm x 26cm oven tray with cook­ing oil spray. Roll out dough and use to line pre­pared tray.

2. Spread sauce over base. Top with pro­sciutto, mush­room, cap­sicum and zuc­chini. Bake for 10 min­utes.

3. Sprin­kle over boc­concini and bake for a fur­ther 5 min­utes or un­til boc­concini melts.

Serve with rocket, driz­zled with a lit­tle bal­samic glaze.

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