Pizza with Bocconcini, Fresh Tomatoes and Prosciutto

This is the Pizza with Bocconcini, Fresh Tomatoes and Prosciutto recipe.

  • Prep: 10 min
  • Cooking: 8 min - 10 min
Yields 4 servings
DFC

Ingredients

  • 1/2 cup (125 mL) sun-dried tomato pesto
  • 4 wheat tortillas with basil
  • 6 slices of prosciutto cut into thin strips
  • 4 plum tomatoes finely sliced
  • 4 balls Canadian Bocconcini cheese finely sliced
  • Salt and freshly ground pepper to taste
  • Fresh basil

Preparation

Preheat oven to 375 °F (190 °C).

Spread the tortillas with the pesto. Scatter over the proscuitto. Alternate slices of tomato and Bocconcini. Season to taste with salt and pepper.

Cook the pizzas in the oven for 8 to 10 minutes. Remove from oven and garnish with fresh basil. Serve immediately.

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