Ham and Capsicum Mini Pizzas

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AuthorTimothy
RatingDifficultyBeginner

Need a quick snack in between breakfast and lunch? This quick and easy brunch recipe brings Ham and Capsicum Mini Pizzas to life with taste and deliciousness.

Prep Time10 minsCook Time10 minsTotal Time20 mins

 4 English muffins, split
 150 g tub Wattle Valley Chunky Red Capsicum with Fetta and Cashew Dip
 1 ⅓ cups grated mozzarella
 60 g shaved leg ham
 100 g grape tomatoes, sliced into rounds
 ¼ cup fresh basil leaves, torn, plus extra to serve

1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

2

Toast muffins until just golden. Place, cut-side up, onto prepared tray. Spread each slice with 2 teaspoons dip. Sprinkle with a little of the cheese. Arrange ham, tomato and basil on top. Sprinkle with remaining cheese. Season with pepper.

3

Bake for 5 to 6 minutes or until cheese is melted and golden. Serve topped with remaining dip and sprinkled with extra basil.

4

Serves 4

CategoryCuisineCooking Method

Ingredients

 4 English muffins, split
 150 g tub Wattle Valley Chunky Red Capsicum with Fetta and Cashew Dip
 1 ⅓ cups grated mozzarella
 60 g shaved leg ham
 100 g grape tomatoes, sliced into rounds
 ¼ cup fresh basil leaves, torn, plus extra to serve

Directions

1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

2

Toast muffins until just golden. Place, cut-side up, onto prepared tray. Spread each slice with 2 teaspoons dip. Sprinkle with a little of the cheese. Arrange ham, tomato and basil on top. Sprinkle with remaining cheese. Season with pepper.

3

Bake for 5 to 6 minutes or until cheese is melted and golden. Serve topped with remaining dip and sprinkled with extra basil.

4

Serves 4

Ham and Capsicum Mini Pizzas

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