August 19, 2019
Because mini is better
There’s just something so appetizing about mini, personal-sized pizza.
For these Prosciutto, Swiss, and Cherry Tomato Mini Pizzas, stale bread is actually the key, believe it or not. The stale bread soaks up the tomato sauce better than fresh bread. However, feel free to use regular pizza dough if you’re in the mood! Sliced bread is just so much faster and cleans out the fridge!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Prosciutto, Swiss, and Cherry Tomato Mini Pizza.
- 2 rolls ciabatta roll, cut in half
- 2 cups marinara sauce
- 8 slices Prosciutto di Parma
- 4 slices Swiss cheese
- 2 cups cherry tomatoes, cut in half
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 4 teaspoons dried parsley
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Spread about 1/2 cup of marinara sauce on each ciabatta roll half. Top each half with 2 slices of prosciutto, 1 slice of Swiss, and 1/2 cup of halved cherry tomatoes. Top with fresh oregano, basil, and parsley. Bake pizza for 25-30 minutes or until the edges are crispy and the cheese has melted. Allow to cool slightly before serving. Enjoy!
