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Prosciutto, olive, bocconcini & pesto pizza
Prosciutto, olive, bocconcini & pesto pizza
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 2 pieces Lebanese bread
  • 95g (1/3 cup) tomato paste
  • 2 x 100g pkts prosciutto parma ham
  • 55g (1/2 cup) coarsely grated mozzarella
  • 180g fresh bocconcini, drained, thickly sliced
  • 80g (1/2 cup) pitted kalamata olives
  • Freshly ground black pepper
  • 40.00 gm bought basil pesto
  • 40g (1/4 pkt) baby spinach leaves
Instructions:
  • Preheat your oven to 200°C. Place the bread on pizza trays. Evenly coat each base with tomato paste, then layer on prosciutto, mozzarella, bocconcini, and olives. Sprinkle with pepper. Bake in the preheated oven, switching trays halfway through, until the cheese is melted and the bread is crispy, about 15 minutes.
  • Take the pizzas out of the oven and generously garnish each one with dollops of pesto and fresh spinach leaves.
  • Slice into wedges for a delightful presentation and serve promptly.

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