Pizzette With Fontina, Tomato, Basil, and Prosciutto

Name: Pizzette With Fontina, Tomato, Basil, and Prosciutto
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 16 pizzettes, 8 serving(s)
Ingredients: 13 7/8 ounces package refrigerated pizza dough; 3/4 cup grated Fontina cheese (about 2 ounces); 8 cherry tomatoes, quartered (about 3 ounces); 2 tablespoons grated parmesan cheese; 2 teaspoons extra virgin olive oil; 1/3 cup thinly sliced fresh basil; 1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips

Submitted by Lizzie_Rodriquez

"Bon Appétit | April 2006 by Giada De Laurentiis"

Download

Ready In:: 37mins
Ingredients:: 7
Yields:: 16 pizzettes
Serves:: 8

ingredients

13 ⁷⁄₈ ounces package refrigerated pizza dough
³⁄₄ cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes, quartered (about 3 ounces)
2 tablespoons grated parmesan cheese
2 teaspoons extra virgin olive oil
¹⁄₃ cup thinly sliced fresh basil
1 ¹⁄₂ ounces thinly sliced prosciutto, coarsely torn into strips

directions

Preheat oven to 475°F Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.).
Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.