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Pizzette with Fontina, Tomato, Basil, and Prosciutto

Pizzette with Fontina, Tomato, Basil, and Prosciutto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These elegant mini pizzette offer a sophisticated twist on the classic Italian bake, combining the creamy, nutty notes of fontina cheese with the sweetness of ripened cherry tomatoes. Using a shop-bought dough makes this recipe incredibly straightforward, yet the addition of salty prosciutto and fragrant fresh basil ensures a professional finish that is sure to impress family and friends.

As a high-protein snack or stylish appetiser, these bite-sized treats are perfect for weekend entertaining or a light evening meal. The contrast between the crisp dough and the savoury toppings provides a satisfying texture in every mouthful. For the best flavour, serve them warm from the oven while the cheese is still bubbling and the herbs are at their most aromatic.

Ingredients for Pizzette with Fontina, Tomato, Basil, and Prosciutto

1 13.230g package refrigerated pizza dough
90g grated Fontina cheese (about 60g )
8 cherry tomatoes (about 90g ), quartered
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
45g thinly sliced prosciutto, coarsely torn into strips

How to make Pizzette with Fontina, Tomato, Basil, and Prosciutto

Preheat oven to 246°C. 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 biscuit 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.)

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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