pantone801

Cherry Tomato, Pancetta and Bocconcini Pizza

// March 30th, 2010 // Food

We are usually home around 7 from work and the gym, and mid-week meals need to be easy to avoid eating dinner at 10pm. I love making pizzas with home-made bases, but this is more of a weekend activity, so this version uses plain wraps for the base. Along with it’s pumpkin cousin this is so easy to make, and perfect for an easy midweek meal. We have a pair of pizza stones and start heating the oven early and get them nice and hot before placing the pizzas on them to get a crispy base. This recipe makes two pizzas, and we usually make two pumpkin at the same time, and have half of the the extra pizzas the next day for lunch.


1 punnet grape or cherry tomatoes, halved
2/3 cup grated parmesan
1 tub baby bocconcini (or mozzarella)
8 slices shaved prosciutto
4 plain wraps
handful rocket or basil leaves

Place pizza stones in oven and preheat oven to 220C°. On a clean work surface double the wraps to make two pizzas. spread half the Parmesan over each pizza, followed by cherry tomatoes, sliced side down. Dot the baby bocconcini around the pizza tear or shred the sliced prosciutto over the top.

Place each pizza on a hot pizza stone and cook for 5-10 minutes or until the base is crispy and the cheeses are melted. Top each pizza with rocket leaves, slice and serve hot.