Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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

Robin Bashinsky
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry; Food Styling: Charlotte Autry

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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.

Nutrition Facts

331 calories; fat 11.4g; saturated fat 4.6g; mono fat 1.5g; poly fat 1.6g; protein 13.6g; carbohydrates 49.6g; fiber 1.4g; cholesterol 29mg; iron 2.6mg; sodium 664mg; calcium 160mg.
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