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PIZZETTE WITH FONTINA, TOMATO,
BASIL, AND PROSCIUTTO
These little appetizer pizzas are perfect finger food.
1 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
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
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.
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Site Updated November 2008
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