Mini
Pizzas
Ingredients:
- 12 ounces pizza dough, readymade
- all-purpose flour, for dusting
- 8 tablespoons Bear Pond Farm Premium Basil Pesto
- 8 tablespoons fresh mozzarella, drained and cut into eight slices
- olive oil, for drizzling
- kosher salt
- 8 prosciutto slices
- basil leaves, to garnish
Mini Pizzas
Ingredients:
- 12 ounces pizza dough, readymade
- all-purpose flour, for dusting
- 8 tablespoons Bear Pond Farm Premium Basil Pesto
- 8 tablespoons fresh mozzarella, drained and cut into eight slices
- olive oil, for drizzling
- kosher salt
- 8 prosciutto slices
- basil leaves, to garnish
Instructions:
Preheat oven to 450°F.
Divide dough into eight balls and roll out on a lightly floured surface into small rounds, approximately 2-3″ wide.
Spread each with 1 tablespoon pesto and top with mozzarella slices. Arrange on a large rimmed baking sheet and drizzle with olive oil. Season with a little salt.
Bake for 8-10 minutes until dough is golden-brown and cooked through; the cheese should be starting to color.
Remove from oven and top with folded prosciutto slices. Garnish with basil leaves before serving.
