Pizzette With Fontina, Tomato, Basil, and Prosciutto Recipe

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Pizzette With Fontina, Tomato, Basil, and Prosciutto
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Ingredients:

Directions:

  1. Preheat oven to 475°F Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.).
  2. Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.98 Kcal (586 kJ)
Calories from fat 42.47 Kcal
% Daily Value*
Total Fat 4.72g 7%
Cholesterol 13.04mg 4%
Sodium 386.9mg 16%
Potassium 61.34mg 1%
Total Carbs 16.88g 6%
Sugars 0.97g 4%
Dietary Fiber 0.62g 2%
Protein 6.4g 13%
Vitamin C 2.2mg 4%
Iron 0.5mg 3%
Calcium 56.2mg 6%
Amount Per 100 g
Calories 184.93 Kcal (774 kJ)
Calories from fat 56.11 Kcal
% Daily Value*
Total Fat 6.23g 7%
Cholesterol 17.23mg 4%
Sodium 511.14mg 16%
Potassium 81.03mg 1%
Total Carbs 22.3g 6%
Sugars 1.27g 4%
Dietary Fiber 0.82g 2%
Protein 8.46g 13%
Vitamin C 2.9mg 4%
Iron 0.7mg 3%
Calcium 74.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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