Prosciutto-Mozza Pizza

Prosciutto-Mozza Pizza Recipe
Photo: Johnny Autry; Food Styling: Charlotte Autry

 

For 30 more calories and 1 more gram of sat fat, you can use pepperoni in place of prosciutto.

Yield:

Serves 6 (serving size: 1 slice)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 55 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Robin Bashinsky,

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note