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Mini Tomato, Arugula and Parma Ham Pizzas https://www.metro.ca/userfiles/image/recipes/pizzas-tomate-roquette-jambon-parme-6344.jpg PT15M PT20M PT35M
Tomato sauce: In a pan over medium heat, cook garlic and shallot in olive oil. Add tomatoes and simmer 10 minutes. Stir in basil and season. Set aside.Preheat barbecue to high or oven to 425°F (210°C).Lay mini pitas on a baking sheet. Spread a little tomato sauce on each pita, cover with ham and some arugula, and top with a slice of bocconcini.Oven: Bake the sheet of mini-pizzas until cheese melts.Barbecue: Place mini pizzas directly on the oiled grill and cook over indirect heat 6 minutes or so.Before serving, drizzle with a few drops of balsamic vinegar, sprinkle with fleur de sel and pepper.
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sauce: 1 garlic clove, chopped 1 shallot, chopped 1 Tbsp. (15 mL) extra virgin olive oil 128 oz (796 mL) can diced tomatoes 1 bunch of basil, chopped or 1 1/2 teaspoon (7 ml) dried basil Salt and pepper to taste 16 mini pitas 6 slices parma ham or prosciutto 1 bag of baby arugula 4 Bocconcini, sliced in 4 balsamic vinegar to taste fleur de sel to taste Freshly ground pepper to taste
Mini Tomato, Arugula and Parma Ham Pizzas

Mini Tomato, Arugula and Parma Ham Pizzas

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16
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sauce:
  • 1
    garlic clove, chopped
  • 1
    shallot, chopped
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 128 oz
    (796 mL)
    can diced tomatoes
  • 1
    bunch of basil, chopped or 1 1/2 teaspoon (7 ml) dried basil

  • Salt and pepper to taste
  • 16
    mini pitas
  • 6
    slices parma ham or prosciutto
  • 1
    bag of baby arugula
  • 4
    Bocconcini, sliced in 4

  • balsamic vinegar to taste

  • fleur de sel to taste

  • Freshly ground pepper to taste
Imprimer ma sélection

Preparation

Tomato sauce: In a pan over medium heat, cook garlic and shallot in olive oil. Add tomatoes and simmer 10 minutes. Stir in basil and season. Set aside.

Preheat barbecue to high or oven to 425°F (210°C).

Lay mini pitas on a baking sheet. Spread a little tomato sauce on each pita, cover with ham and some arugula, and top with a slice of bocconcini.

Oven: Bake the sheet of mini-pizzas until cheese melts.

Barbecue: Place mini pizzas directly on the oiled grill and cook over indirect heat 6 minutes or so.

Before serving, drizzle with a few drops of balsamic vinegar, sprinkle with fleur de sel and pepper.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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