prosciutto and buffalo mozzarella pizza

  • 2 large flatbreads
  • ¼ cup (60ml) tomato puree (passata)
  • 250g buffalo mozzarella, torn
  • 1 tablespoon extra virgin olive oil,
    plus extra to serve
  • 6 slices prosciutto
  • 2 cups red-vein sorrel leaves
  • sea salt and cracked black pepper
  1. Preheat oven to 240°C (475°F). Place the flatbreads on 2 large oven trays lined with
    non-stick baking paper. 
  2. Spread with the tomato puree, top with the mozzarella and drizzle with the oil. Cook for
    6–8 minutes or until the base is golden and crisp. 
  3. Top with the prosciutto, sorrel, salt, pepper and extra oil to serve. Serves 2.
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