Have a pizza night at home with this time-saving pizza recipe. The trick is to purchase pre-made dough. For a lighter meal, enjoy half a pizza with a tossed salad drizzled with fresh lemon juice and olive oil.
1 (1-ounce) slice country ham or smoked ham, cut into thin strips
1/4 teaspoon pepper
How to Make It
Preheat oven to 450°. Shape Pizza Dough ball into a 6- to 8-inch circle on a lightly floured surface. (Dough doesn't need to be perfectly round.) Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1-inch border. Brush oil evenly over dough using a pastry brush. (If you don't have a pastry brush, drizzle oil evenly over dough.)
Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven.
Remove and discard plastic wrap from dough. Layer tomato and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
Bake at 450° for 10 minutes or until crust is golden.
Bake pizza on a pizza stone or heavy baking sheet that withstands high baking temperatures. (High heat makes the crust crispy.)
I used premade dough, i would recommend after heating your pizza stone to put the dough on it and then put on the ingredients on it because transferring from parchment paper to stone was very difficult, pizza pretty much fell apart, had to pile everything on, it tasted good after cooking the big mess but would next time arrange topping on dough when on pizza stone
Great to make on your day off. The dough is not difficult but does take time to prep -- well worth it though. I followed the recipe with the exception of substituting roma tomatoes and canadian bacon. Great! Preheating the pizze stone guarantees a crispy crust on bottom. I used 2 of the 6 crusts and froze the remaining 4....will be interesting to see how they turn out when I defrost them and use in the future. I would serve this with a garden salad and top with parmesan.
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