Mini Pizzas With Prosciutto Salad Topping |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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From Australian BH&G Diabetic Living. 2 pizzas per serve makes a light main meal. Have not included 45 minutes of proving. Ingredients:
4 tablespoons tomato paste (no added salt) |
2 garlic cloves (minced) |
50 g prosciutto (thinly sliced) |
60 g rocket (4 cups baby rocket leaves) |
20 g spinach leaves (2 cups baby spinach) |
4 egg tomatoes (roma cut into wedges) |
2 yellow capsicums (yellow bell pepper cut into short thin strips) |
3 lebanese cucumbers (peeled into long ribbons using a vegetable peeler) |
80 g bocconcini (torn in pieces) |
ground black pepper (fresh to taste) |
120 g plain flour (wholemeal 3/4 cup) |
115 g plain flour (3/4 cup) |
7 g dried yeast (sachet) |
1 teaspoon caster sugar |
185 ml water (lukewarm 3/4 cup) |
1 teaspoon olive oil |
cooking spray |
Directions:
1. DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.
2. Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
3. Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
4. Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
5. Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
6. Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.
7. Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.
8. Transfer to a small plate and set aside to cool and then break into pieces.
9. Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
10. Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.
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