About
These prosciutto pizza cups have a sundried tomato base topped with oozy mozzarella, salty olives and aromatic basil.
Perfect as a snack on their own or two for lunch with a side salad.
Ingredients
- 6 olives pitted kalamata olives by mezzetta
- 5 slice prosciutto
- 5 piece sun-dried tomatoes, oil pack, drained
- 5 tablespoon, grated mozzarella cheese
- 2 tablespoon basil, fresh
- 1 ½ tablespoon oregano, dried
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Take a muffin tray and arrange each piece of prosciutto into an individual muffin cup so that it covers the base and sides, forming a basket.
- Arrange a sundried tomato in the base of each prosciutto filled cup and sprinkle each with a little dried oregano.
- Top each tomato with a tablespoon of grated mozzarella.
- Finely slice the olives and divide between the pizza cups.
- Transfer to the oven for 15 minutes to bake or until cooked through and the ham is crisp and golden. Scatter with fresh basil to serve.
Nutrition Facts
- Servings: 5
- Calories: 58.4kcal/244.2kJ (per serving)
- Fat: 4.2g (per serving)
- Carbs: 1.8g (per serving)
- Protein: 3.9g (per serving)