Mini Pizzas With Prosciutto Salad Topping
Recipe: #15891
November 13, 2014
"From Australian BH&G Diabetic Living. 2 pizzas per serve makes a light main meal. Have not included 45 minutes of proving."
Original is 4 servings
Ingredients
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- DOUGH
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Nutritional
- Serving Size: 1 (704.7 g)
- Calories 834.6
- Total Fat - 45.1 g
- Saturated Fat - 14.9 g
- Cholesterol - 922.4 mg
- Sodium - 547.6 mg
- Total Carbohydrate - 63.4 g
- Dietary Fiber - 5.4 g
- Sugars - 11.3 g
- Protein - 43.2 g
- Calcium - 195.6 mg
- Iron - 6.4 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 2
Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
Step 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.
Step 4
Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
Step 5
Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
Step 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.
Step 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.
Step 8
Transfer to a small plate and set aside to cool and then break into pieces.
Step 9
Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
Step 10
Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.
Tips
No special items needed.
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