This delicious Prosciutto and Cherry Tomato Pizza with Broccoli Sprouts recipe is one for the whole family.

We love serving this Prosciutto and Cherry Tomato Pizza with Broccoli Sprouts recipe for when friends come over. It's quick and was and fun to make, and tastes delicious with a good glass of red on the side.

If you really want to supercharge your health, a plant-based diet will give you the added bonus of bioactive nutrients, which are the “extra-nutritional” bursts of goodness found in antioxidants including polyphenols and glucoraphanin. 

Serves 4 

Ingredients 

 For the dough: 

• 1 ½ cups self-raising flour, plus extra for kneading 
• 1 tsp salt, to taste (optional) 
• 1 cup Greek-style yoghurt 

For the topping:

• Olive oil, for drizzling 
• 60 g prosciutto, shaved 
• 6 cherry tomatoes, halved 
• 3 bocconcini balls, sliced (approx. 100g) 
• 15g parmesan or Romano cheese, finely grated
• 1 ½ cups broccoli sprouts 
• 1 tablespoon balsamic vinegar 

Method 

• Preheat oven to 220°C 
• Mix self-raising flour, salt and Greek-style yoghurt in a bowl until it forms a dough 
• Place dough on a floured surface and need for a couple of minutes, until smooth 
• With a rolling pin, rollout out dough to approximately 5mm 
• Drizzle dough lightly with olive oil, then top with prosciutto, cherry tomatoes and bocconcini  
• Place in oven and cook for approximately 12-15 minutes until golden 
• Remove pizza from oven and immediate grate over parmesan cheese 
• In a small bowl, drizzle broccoli sprouts with balsamic vinegar 
• Top pizza with dressed broccoli sprouts just before serving 

Nutrition Information (per serve) 

Energy 1636 kJ | Fat 12.2g | Saturated Fat 7.0g | Carbohydrate 48.3g | Sugars 5.3g | Dietary Fibre 3.3g| Sodium 1378g |Vitamin C 27mg (60% RDI)