Prosciutto-Mozza Pizza

Pretty good. Definitely doesn't require 14 mins to cook. Don't skip the fresh herbs either.

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.

Everyone loved it-but I followed the directions on the bought pizza dough!

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!

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.

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

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

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.