Name: Pizzette with Fontina, Tomato, Basil, and Prosciutto
Yield: Makes 16 Servings
Ingredients: 1 13.8-ounce package refrigerated pizza dough; 3/4 cup grated Fontina cheese (about 2 ounces); 8 cherry tomatoes (about 3 ounces), quartered; 2 tablespoons grated Parmesan cheese; 2 teaspoons extra-virgin olive oil; 1/3 cup thinly sliced fresh basil; 1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips

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