Prosciutto & pepper pizzas
By Cassie Best
Contains pork – recipe is for non-Muslims only
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
- Prep:10 mins
Nutrition per serving
- kcal 785
- fat 24g
- saturates 13g
- carbs 98g
- sugars 10g
- fibre 4g
- protein 42g
- salt 4.7g
- 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
TipUse 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.
Heat oven to 240C/220C fan/gas 9. Put the flatbreads on 2 baking trays and spoon over the tomato sauce.
Top with the pepper strips, prosciutto and mozzarella. Bake for 15 mins, swapping the trays over halfway through cooking.