1 pint cherry tomatoes
Mixed greens (baby spinach and arugula)
Provolone or mozzarella, sliced
Balsamic glaze (for drizzling)
- Preheat oven to 425F.
- 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!
- Remove Pizzantini from oven, and top with greens. Add balsamic drizzle (if desired), and enjoy immediately.