prosciutto, bocconcini and tomato pizzas
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prosciutto, bocconcini and tomato pizzas
  • 1 quantity basic pizza dough (see basic pizza dough recipe)
  • ½ cup (140g) tomato purée
  • 220g bocconcini, torn
  • 500g cherry tomatoes, halved
  • sea salt and cracked black pepper
  • olive oil, to drizzle
  • 8 slices prosciutto
  • baby (arugula) rocket leaves, to serve