For 30 more calories and 1 more gram of sat fat, you can use pepperoni in place of prosciutto.
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
How to Make It
Let the dough stand at room temperature, covered, for 30 minutes.
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.
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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.
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.
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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