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Prosciutto and cherry tomato pizza with broccoli sprouts

If you want to really 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 

Prosciutto and cherry tomato pizza with broccoli sprouts

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) 

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