Name: Mini pita pizzas with mozzarella prosciutto and rocket
Prep time: 7 min
Cook time: 7 min
Total time: 14 min
Yield: 6
Ingredients: 1/3 cup olive oil; pinch of salt flakes; 2 garlic cloves, minced; 6 pita bread pockets; 2 cup tomato passata; 500 gram mozzarella, sliced, or grated pizza cheese; 9 slice prosciutto; 70 gram baby rocket leaves

Mini pita pizzas with mozzarella prosciutto and rocket

These snack size pizzas boast a simple combination of mediterranean and middle eastern ingredients which come together for an easy to prepare appetiser or light lunch.

Serves 6

Prep

Cook

Total

14M

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Ingredients

1/3 cup olive oil

pinch of salt flakes

2 garlic cloves, minced

6 pita bread pockets

2 cup tomato passata

500 gram mozzarella, sliced, or grated pizza cheese

9 slice prosciutto

70 gram baby rocket leaves

Method

1.Preheat oven to 250°C (230°C fan-forced). Combine olive oil, salt and garlic in bowl.

2.Bake pizzas. Place pita breads on baking trays and top with passata. Divide cheese among pizzas and drizzle with garlic oil. Bake in oven for 7 mins, or until cheese is golden and bubbling.

3.To add topping, halve prosciutto slices while pizzas are cooking. Top hot pizzas with prosciutto and rocket leaves. Serve immediately.

Equipment: small bowl; 2 baking trays.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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