Prosciutto-Mozza Pizza

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 11.4g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 13.6g
  • Carbohydrate: 49.6g
  • Fiber: 1.4g
  • Cholesterol: 29mg
  • Iron: 2.6mg
  • Sodium: 664mg
  • Calcium: 160mg

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. 1. Let the dough stand at room temperature, covered, for 30 minutes.
  2. 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. 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.
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