Recipe

KUMATO®, BOCCONCINI, PROSCIUTTO AND ROCKET PIZZA

4
Serves

15 MINS
Prep Time

15 MINS
Cook Time

14
Ingredients

Ingredients

Method

4 Kumato^® Tomatoes, halved, deseeded, diced
200g brocconcini, roughly chopped
2/3 cup tomato passatta sauce
100g baby rocket leaves
12 slices (100g) prosciutto, roughly chopped
salt & freshly ground black pepper
to serve extra virgin olive oil
pizza dough
2 cups plain flour
3/4 cups warm water
7g sachet instant dried yeast
1/4 tsp salt
1/2 tsp caster sugar
2 tbs olive oil

For the pizza dough, sift flour into a large bowl. Combine the water, yeast, salt, sugar and oil in a jug, stir into the flour and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic.
Preheat oven 220°C fan forced. Cut the pizza dough in half. Roll each piece out to a 22cm x 34cm rectangle. Place onto two lightly greased baking trays. Spread each base with 2 tbs passatta sauce. Bake for 6-8 minutes or until light golden. Remove from the oven.
Spread the remaining passatta sauce over pizzas, top with rocket, prosciutto, Bocconcini and Kumato® tomatoes. Bake for a further 4-5 minutes until cheese slightly melted. Season with salt and pepper, then drizzle with oil and serve.

Save this Recipe

When you save, we create an easy to use list of all the ingredients you'll need to create this tasty dish. So, when you're next shopping, login with your smartphone and quickly check-off what you need!

KUMATO®, BOCCONCINI, PROSCIUTTO AND ROCKET PIZZA

ROASTED KUMATO® HUMMUS WITH KUMATO® AND PARSLEY SALAD

SLOW-ROASTED SUMAC KUMATO, CHARRED BROCCOLINI AND QUKE TABBOULEH

SWEET SOLANATO™ TOMATO & YOGHURT FLATBREAD

Layered Gourmet Tomato Salad

KUMATO® SALAD

Broccolini® & Chicken Panzanella Buddha Bowl

Roasted Kumato® Tomatoes with Prosciutto

Kumato® Tomatoes Provencale

Kumato® Tomato & Capsicum Bread Salad

Kumato® Tomato, Olive & Eggplant Bruschetta