Greek Pita Mini Pizzas with Prosciutto and Mozzarella

Preheat your oven to 220°C (428°F) with a baking sheet placed inside, then mince ³/₄ clove Garlic and cut 40 gr Cherry Tomatoes into halves.

In a small bowl, whisk together 40 gr Pizza sauce, minced garlic, 1 tsp Oregano dried, 1 tsp Basil dried, ¹/₂ tbsp Olive oil extra virgin, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder.

Brush ³/₄ piece Greek Pita 21cm with ¹/₂ tbsp Olive oil extra virgin, arrange them on parchment paper, and pre-bake in the oven for 3 minutes until slightly crisp.

Remove the pitas and spread the seasoned sauce mixture evenly over each crust, leaving a 1-centimeter border around the edges.

Evenly top the pitas with 50 gr Grated Mozzarella, the halved cherry tomatoes, and 5 gr Parmesan - Grated.

Slide the parchment paper with the pitas onto the hot baking sheet and bake at 220°C (428°F) for 7 to 9 minutes until the cheese is completely melted and bubbly.

Transfer the pizzas out of the oven and drape thin slices of 25 gr Prosciutto Cotto directly over the hot melted cheese.

Finish the pizzas by sprinkling 5 gr Parmesan - Grated over the top and garnishing with 3 gr Fresh Basil before serving.