pro­sciutto and bufff­falo moz­zarella pizza

donna hay - - QUICK FIX -

2 large flat­breads

¼ cup (60ml) tomato puree (pas­sata)

250g buf­falo moz­zarella, torn

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve 6 slices pro­sciutto

2 cups red-vein sor­rel leaves sea salt and cracked black pep­per

Pre­heat oven to 240°C (475°F). Place the flat­breads on 2 large oven trays lined with non-stick bak­ing pa­per. Spread with the tomato puree, top with the moz­zarella and driz­zle with the oil. Cook for 6–8 min­utes or un­til the base is golden and crisp. Top with the pro­sciutto, sor­rel, salt, pep­per and ex­tra oil to serve. Serves 2.

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