Pizzette with Fontina, Tomato, Basil, and Prosciutto

Delightful mini pizzas topped with Fontina cheese, cherry tomatoes, fresh basil, and prosciutto. These elegant Italian-style appetizers combine the perfect balance of flavors with a crispy crust.

8 servings

27 min

Published October 4, 2025

Ingredients

•1 package refrigerated pizza dough
•¾ cup grated Fontina cheese
•8 whole cherry tomatoes
•2 tablespoons grated Parmesan cheese
•2 teaspoons extra-virgin olive oil
•⅓ cup thinly sliced fresh basil
•1½ ounces thinly sliced prosciutto
•coarsely torn into strips

Cooking Instructions

1.
Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
15 min
2.
Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
12 min

Cooking Instructions

Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)

15 min

Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.

12 min