Pizzette with Fontina, Tomato, Basil, and Prosciutto

Pizzette with Fontina, Tomato, Basil, and Prosciutto
45 min.
16
93kcal

Suggestions


Indulge in the delightful flavors of Italy with our Pizzette with Fontina, Tomato, Basil, and Prosciutto. These charming little bites are perfect for any occasion, whether you're hosting a lively gathering or simply enjoying a cozy night in. With a crispy, golden crust and a melty Fontina cheese topping, each pizzette is a burst of flavor that will transport your taste buds straight to a rustic Italian kitchen.

The combination of juicy cherry tomatoes and fragrant fresh basil adds a refreshing touch, while the delicate prosciutto drapes over the top, providing a savory finish that is simply irresistible. Not only are these pizzette visually appealing, but they are also incredibly easy to make, taking just 45 minutes from start to finish. With 16 servings, they are perfect for sharing with friends and family, making them an ideal choice for antipasti, starters, or snacks.

Whether you're an experienced cook or a kitchen novice, this recipe is sure to impress. The balance of flavors and textures will leave your guests raving, and the best part? You can prepare them ahead of time, allowing you to enjoy the company of your loved ones without the stress of last-minute cooking. So roll up your sleeves, gather your ingredients, and get ready to create a delicious appetizer that will have everyone coming back for seconds!

Ingredients

  • ounces cherry tomatoes quartered
  • ounces fontina grated
  • 0.3 cup basil fresh thinly sliced
  • teaspoons olive oil extra virgin extra-virgin
  • tablespoons parmesan cheese grated
  • 1.5 ounces pancetta thinly sliced
  • 13.8 ounce pizza dough refrigerated

Equipment

  • baking sheet
  • oven
  • cookie cutter

Directions

  1. Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour.
  2. 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.
  3. Sprinkle rounds with Fontina cheese, dividing equally.
  4. Place 2 tomato quarters on each round, pressing gently into dough.
  5. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
  6. Bake pizzette until golden brown, about 12 minutes.
  7. 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.

Nutrition Facts

Calories93kcal
Protein14.35%
Fat34.41%
Carbs51.24%

Properties

Glycemic Index
6.06
Glycemic Load
0.02
Inflammation Score
-1
Nutrition Score
1.211739146839%

Flavonoids

Quercetin
0.04mg

Nutrients percent of daily need

Calories:93.14kcal
4.66%
Fat:3.6g
5.54%
Saturated Fat:1.39g
8.68%
Carbohydrates:12.06g
4.02%
Net Carbohydrates:11.64g
4.23%
Sugar:1.71g
1.89%
Cholesterol:6.41mg
2.14%
Sodium:234.28mg
10.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.38g
6.75%
Iron:0.74mg
4.09%
Calcium:26.62mg
2.66%
Vitamin K:2.63µg
2.5%
Phosphorus:21.82mg
2.18%
Selenium:1.29µg
1.85%
Vitamin A:91.11IU
1.82%
Fiber:0.41g
1.65%
Vitamin C:1.3mg
1.58%
Vitamin B12:0.08µg
1.35%
Zinc:0.19mg
1.29%
Source:Epicurious
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