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Prosciutto-Mozza Pizza

Photo: Johnny Autry; Food Styling: Charlotte Autry


Hands-on time 15 mins
Total time 55 mins
Yield Serves 6 (serving size: 1 slice)
For 30 more calories and 1 more gram of sat fat, you can use pepperoni in place of prosciutto.


  • 1 pound refrigerated fresh pizza dough
  • 1 tablespoon cornmeal
  • 2/3 cup lower-sodium marinara sauce (such as McCutcheon's)
  • 6 ounces fresh mozzarella cheese, thinly sliced
  • 2 teaspoons olive oil
  • 2 ounces thinly sliced prosciutto, torn into 1/2-inch-wide strips
  • 1/4 cup small fresh oregano leaves

Nutrition Information

  • calories 331
  • fat 11.4 g
  • satfat 4.6 g
  • monofat 1.5 g
  • polyfat 1.6 g
  • protein 13.6 g
  • carbohydrate 49.6 g
  • fiber 1.4 g
  • cholesterol 29 mg
  • iron 2.6 mg
  • sodium 664 mg
  • calcium 160 mg

How to Make It

  1. Let the dough stand at room temperature, covered, for 30 minutes.

  2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

  3. Roll the dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread sauce over dough, leaving a 1/2-inch border; top with cheese. Bake at 500° for 14 minutes or until crust is golden and cheese is lightly browned. Remove from oven; brush outer crust with olive oil. Arrange prosciutto over pizza; top with oregano. Cut into 6 large slices.