Prosciutto, Buffalo Mozzarella and Rocket Pizzas

Serves 4-6
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

Tick off the ingredients as you buy them

Moro Primero Extra Virgin Olive Oil
2 Cloves garlic, crushed
2 x 30cm Pizza bases
2 cups Grated mozzarella or pizza cheese
100g Rocket
Sea salt and freshly ground black pepper, to taste
Moro Gourmet Italian Glaze, for drizzling
12 Thin slices prosciutto
250g Buffalo mozzarella or bocconcini
2 tablespoons Toasted pine nuts

Combine 1/3 cup Moro Primero Extra Virgin Olive Oil with garlic and brush over pizza bases. Sprinkle with mozzarella and bake at 220°C for 10-15 minutes or until cooked and golden. Toss rocket with 2 tablespoons olive oil and season. Drizzle hot pizzas with Moro Gourmet Italian Glaze, top with prosciutto, torn buffalo mozzarella and rocket. Drizzle with extra Moro Gourmet Italian Glaze and sprinkle with pine nuts and pepper.

Tip: To toast pine nuts, heat 1 tablespoon Moro Olive Oil in a fry pan and fry pine nuts until
golden. Drain on absorbent paper