May 20, 2026

Mini D’Italiano Pizzas

Name: Mini D’Italiano Pizzas
Prep time: PT15 M
Total time: PT30 M
Yield: 4
Ingredients: 1 lb (500 g) Pizza dough; 1 can (284 g) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained; 8 oz (226 g) Fresh mozzarella, sliced; 2 tbsp (30 mL) Olive oil; 2 cups (256 g) Arugula; 4 oz (113 g) Thinly sliced prosciutto; 1/3 cup (43 g) Shaved Parmesan cheese

15

Prep Time Minutes
30
Total Time Minutes
7
Number of Ingredients
4
Servings

Tags:

Spring,
Breakfast/Brunch,
Pizza,
Main Dish,
Cheese/Dairy,
Oven,
Summer,
Mediterranean

Ingredients

1 lb (500 g) Pizza dough
1 can (284 g) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
8 oz (226 g) Fresh mozzarella, sliced
2 tbsp (30 mL) Olive oil
2 cups (256 g) Arugula
4 oz (113 g) Thinly sliced prosciutto
1/3 cup (43 g) Shaved Parmesan cheese

Directions

View photos

Step one

Preheat oven to 450˚F (230˚C). Divide dough into 4 portions. On lightly floured surface, roll out each portion into 6-inch (15 cm) round, about 1/4 inch (5 mm) thick. Lightly flour bottom of each pizza crust and transfer to large baking sheet.
Step two

Spread Ro*Tel® Original Diced Tomatoes & Green Chilies evenly over each pizza crust, leaving 1/2-inch (1 cm) border around edge. Top with mozzarella and drizzle with olive oil.
Step three

Bake for 15 to 18 minutes or until crust is golden brown and cheese is bubbling. Top with arugula, prosciutto and Parmesan.