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Mini Pizzas With Prosciutto Salad Topping

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“From Australian BH&G Diabetic Living. 2 pizzas per serve makes a light main meal. Have not included 45 minutes of proving.”
READY IN:
32mins
SERVES:
4
YIELD:
8 mini pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.
  2. Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
  3. Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
  4. Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
  5. Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
  6. Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.
  7. Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.
  8. Transfer to a small plate and set aside to cool and then break into pieces.
  9. Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
  10. Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.

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