PROSCIUTTO BOCCONCINI FINGER PIZZAS
This a great casual nibble for when friends come over. It’s so simple, delicious and looks impressive!
Heat oven to 220°C. Place oven tray in oven to heat.
Divide the pizza dough into two balls.
Cut a piece of baking paper to the size of the oven tray.
Sprinkle paper with flour then roll each of the dough balls into a long strip. Scatter the polenta under the dough.
Drain the bocconcini, squeeze excess juice between paper towels, then slice and place on top of the pizza.
Season with salt and pepper.
Place on hot oven tray and bake 10-12 mins until the cheese is bubbling and the base is cooked.
Remove from the oven.
Place pieces of the prosciutto on top and scatter over the microgreens.
Slice into fingers and serve.
1 Farro Pizza Dough
1 Massimo's Cherry Bocconcini
4 tbsp Le Nostrane Bruschetta
1 pack Farro prosciutto dolce
1 pack mixed microgreens
1 tbsp flour for rolling
1 tbsp fine polenta