- All-purpose flour and cornmeal
- 1 pound whole-wheat pizza dough, room temperature
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 1 cup skim milk
- 1/4 cup finely grated Parmesan
- 1/3 cup frozen peas, thawed
- 2 slices prosciutto, chopped or torn
- calories 345
- fat 9.7 g
- satfat 1.7 g
- monofat 3 g
- polyfat 0.4 g
- protein 15 g
- carbohydrate 55 g
- fiber 9 g
- cholesterol 10 mg
- iron 3 mg
- sodium 808 mg
- calcium 180 mg
How to Make It
Place an oven rack on lowest position and preheat to 500°F.
On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
Bake until dough feels dry, about 8 minutes.
Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper. Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan and peas.
Spoon mixture on crust, leaving a 1/2-inch border. Bake until crust is crisp and topping is bubbling, about 5 minutes. Top with prosciutto. Cut into 8 slices. Serve.