Pizzette with Fontina, Tomato, Basil, and Prosciutto recipes

Pizzette with Fontina, Tomato, Basil, and Prosciutto recipes
7 Ingredients
  • 1 13.8-ounce package refrigerated pizza dough
  • 3/4 cup grated Fontina cheese (about 2 ounces)
  • 8 cherry tomatoes (about 3 ounces), quartered
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons extra-virgin olive oil
  • 1/3 cup thinly sliced fresh basil
  • 1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
Nutrition
98
5% daily value
16 servings
                                       
                                            balanced, low-​sugar
     

Fat

5% 3

Saturated

7% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

4% 13

Carbs (net)

- 12

Fiber

3% 1

Sugars

- 0

Sugars, added

- 0

Protein

9% 4

Cholesterol

2% 7

Sodium

11% 275

Calcium

6% 61

Magnesium

2% 9

Potassium

2% 58

Iron

4% 1

Zinc

3% 0

Phosphorus

9% 60

Vitamin A

2% 16

Vitamin C

1% 1

Thiamin (B1)

9% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

2% 0

Folate equivalent (total)

19% 76

Folate (food)

- 9

Folic acid

- 39

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

1% 0

Vitamin K

4% 3
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