Photography: Dean Wilmot

by Lucy Nunes

Serving size: Serves 4
Cuisine type: Italian, Mediterranean, Modern Australian, Western European
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Finger food, Lunch, Main, Snacks
Favourite flavours: Easy recipes

From the March 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

2 ready-made pizza bases
2/3 cup (170g) bottled tomato pasta sauce
220g tub bocconcini, drained, halved
2 punnets grape tomatoes, halved
150g prosciutto, torn
1 cup basil leaves
grated parmesan, to serve (optional)

METHOD

Preheat oven to 240C or 220C fan. Place pizza bases on two pizza or
baking trays. Spread bases with pasta sauce and top with bocconcini. Cook
for 7-10 minutes, until bases are heated through and cheese starts to melt.

Top with tomatoes and cook for another 5 minutes, until tomatoes are heated through. Serve pizza topped with prosciutto, basil and parmesan if using.