prosciutto and buffalo mozzarella pizza

  • 2 large flatbreads
  • ¼ cup (60ml) tomato puree (passata)
  • 250g buffalo mozzarella, torn
  • 1 tablespoon extra virgin olive oil, plus extra to serve
  • 6 slices prosciutto
  • 2 cups red-vein sorrel (or baby spinach) leaves
  • sea salt and cracked black pepper
  1. Preheat oven to 240°C (475°F). Place the flatbreads on 2 large oven trays lined with non-stick baking paper. 
  2. Spread with the tomato puree, top with the mozzarella and drizzle with the oil. Cook for 6–8 minutes or until the base is golden and crisp. 
  3. Top with the prosciutto, sorrel, salt, pepper and extra oil to serve. Serves 2

Photography: William Meppem

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox