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1 pint cherry tomatoes

Prosciutto

Mixed greens (baby spinach and arugula)

Provolone or mozzarella, sliced

Balsamic glaze (for drizzling)

  1. Preheat oven to 425F.
  2. Lay out full-size Croccantini on a foil-covered baking sheet, then cover each Croccantini with cheese, prosciutto, and cherry tomatoes.  Bake at 425F until cheese is melted, and Croccantini turns golden brown in the corners, about 5-10 minutes.  Keep an eye on it to make certain it doesn’t burn!
  3. Remove Pizzantini from oven, and top with greens.  Add balsamic drizzle (if desired), and enjoy immediately.
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