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Prosciutto & pepper pizzas

Prosciutto & pepper pizzas

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2

Cheat your way to a speedy supper by using garlic flatbreads as a pizza base, then top as you wish- we like ham, peppers and mozzarella cheese

Nutrition: per pizza
NutrientUnit
kcal785
fat24g
saturates13g
carbs98g
sugars10g
fibre4g
protein42g
salt4.7g
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Ingredients

  • 2 garlic flatbreads (we used Waitrose garlic & sundried tomato flatbreads)
  • 6 tbsp fresh tomato pasta sauce
  • 3-4 roasted red peppers from a jar, cut into strips
  • 4 slices prosciutto
  • 125g ball light mozzarella , torn into pieces

Method

  • STEP 1

    Heat oven to 240C/220C fan/gas 9. Put the flatbreads on 2 baking trays and spoon over the tomato sauce.

  • STEP 2

    Top with the pepper strips, prosciutto and mozzarella. Bake for 15 mins, swapping the trays over halfway through cooking.

RECIPE TIPS
USE UP LEFTOVER PASTA SAUCE

Jazz up chicken breasts by spooning leftover tomato pasta sauce over the top and adding a few sliced olives, a scattering of capers and some grated Parmesan. Bake until the chicken is cooked through and serve with salad and garlic bread.

Recipe from Good Food magazine, August 2013

Goes well with

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Overall rating

A star rating of 4 out of 5.3 ratings
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