Prosciutto-Mozza Pizza

8 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Food Styling: Charlotte Autry 
Hands-on Time
15 Mins
Total Time
55 Mins
Yield
Serves 6 (serving size: 1 slice)
By Robin Bashinsky
June 2012
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 331
  • Fat 11.4g
  • Satfat 4.6g
  • Monofat 1.5g
  • Polyfat 1.6g
  • Protein 13.6g
  • Carbohydrate 49.6g
  • Fiber 1.4g
  • Cholesterol 29mg
  • Iron 2.6mg
  • Sodium 664mg
  • Calcium 160mg

How to Make It

Step 1

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

Step 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).

Step 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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Ratings & Reviews

vanessamcclowry's Review

scarswell
May 28, 2014
Pretty good. Definitely doesn't require 14 mins to cook. Don't skip the fresh herbs either.

Jobishop's Review

SanDiegoJes
September 25, 2012
This was the worst pizza I have ever made!! We used a whole wheat pizza dough ball from the grocery deli and put it on our pizza stone. The 500 degree oven was WAY too hot-the pizza burned within 7 minutes. The cheese was really thick at the end. I used fresh basil from my garden but it didn't help. The Prosciutto was chewy. Everyone ate less than 1/2 of a piece and we threw it out.

springhilllad's Review

vanessamcclowry
July 01, 2012
Everyone loved it-but I followed the directions on the bought pizza dough!

SanDiegoJes's Review

springhilllad
June 21, 2012
Used Trader Joe's plain pizza dough, shredded mozzarella, and basil...I also put the prosciutto on the pizza 8 minutes into cooking. Turned out to be delicious!

sukeedog's Review

ESmith6
May 30, 2012
YUM. I crisped up the prosciutto in a pan first and then put it on the pizza before baking. Also threw some arugula/spring mix on top at the end, which we thought was a good addition. This was really way more interesting than I expected it to be! The fresh oregano is a must.

TomandPaula's Review

sukeedog
May 30, 2012
Good but we would add the prosciutto to the pizza when you put it in the oven instead of at the end.

scarswell's Review

Jobishop
May 28, 2012
fabulous! followed the directions except crust fresh out of the bread machine. was great with a pizza stone and thin crust.

ESmith6's Review

TomandPaula
May 21, 2012
I made this with a few tweaks and it was very good. First, I used a Freshetta pre-made crust and Mario Batali's pizza sauce and added fresh basil to the oregano. I put the proscuitto on the pizza after cooking for 8 minutes so it was a little bit crispy. Finally I sprinkled it with a little bit of crushed red pepper. Will definitely make it again.
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