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Fontina and Prosciutto Pizzette

Course Appetizer, Main Course


  • ¾ cup grated Fontina cheese
  • 6 cherry tomatoes quartered
  • 2 tbsp grated Parmesan cheese
  • 2 tsp PRIMO Tuscan Herb EVOO
  • 3 tbsp thinly sliced fresh basil
  • 3 oz thinly sliced prosciutto coarsely torn into strips


  • Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.
  • Sprinkle rounds with Fontina cheese, dividing equally. Place 4 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese.
  • Bake pizzette until golden brown, about 10 minutes. Drizzle pizzette with PRIMO Tuscan Herb EVOO, then sprinkle with basil and lightly with salt and pepper. Top with draped prosciutto strips.