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Ingredients Jump to Instructions ↓

  1. 4 mini pitta bread

  2. 1 jars tomato passata

  3. 4 slices prosciutto

  4. 1 large mozzarella , sliced

  5. 4 tinned anchovies

  6. 2 tbsp olive oil

  7. 1 jars pesto

Instructions Jump to Ingredients ↑

  1. Proscuitto and mozzarella toast topping Method 1. Lightly toast the pitta breads.

  2. Brush one side with tomato passata; add a fold of proscuitto and some sliced fresh mozzarella. Top with an anchovy fillet.

  3. Drizzle with olive oil and place under the grill until the cheese melts.

  4. Drizzle with pesto and serve immediately.

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