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Ingredients
  • 4 x 20cm-diameter wholemeal pita bread
  • ⅓ cup (80ml) tomato pizza sauce
  • 1 cup (100g) coarsely grated mozzarella
  • 1 vine-ripened tomato, seeded, finely chopped
  • 1 tbsp baby salted capers, rinsed, drained
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 80g baby rocket leaves
  • 8 balls bocconcini, coarsely torn
  • 8 slices prosciutto, halved lengthways, rolled into rosettes
Steps
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