Pizzette with Fontina, Tomato, Basil and Prosciutto

By commercecook

There is now a thin crust pizza dough in a tube that doesn't have to be rolled out. You may also use any amount of cheese you like and any hard shredded cheese such as asiago.

Ingredients

• 1 13.8 ounce package refrigerated pizza dough (the kind in a tube)
• 3/4 cup grated Fontina cheese (2 ounces)
• 16 cherry tomatoes, quartered
• 2 tablespoons grated Parmesan cheese
• 1/3 cup thinly sliced fresh basil
• 2 teaspoons extra-virgin olive oil
• 1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips

Details

Servings 16
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 475 degrees. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface until 1/4 inch thick. Or, use the thin crust pizza that doesn't have to be rolled out. 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 4 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)

Bake pizzettes 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.
(These are equally good without the prosciutto for a vegetarian dish.)