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Pizzette with Fontina, Tomato, Basil, and Prosciutto

Makes 16

Meat

1 1/2 oz Prosciutto

Produce

1/3 cup Basil, fresh
8 Cherry tomatoes (about 3 ounces)

Baking & Spices

1 13.8-ounce package Pizza dough, refrigerated

Oils & Vinegars

2 tsp Olive oil, extra-virgin

Dairy

3/4 cup Fontina cheese, grated
2 tbsp Parmesan cheese, grated
  • Nancy Price

    Pizzette w/Fontina, Tomato, Basil, & Prosciutto Bon Appetit April '06 epicurious.com

  • Linda

    Pizzette with Fontina, Tomato, Basil, and Prosciutto Recipe

  • Andre' Licardi

    Mini Pizzas with Prosciutto, Fontina, Tomato and Basil

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