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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Let the dough stand at room temperature, covered, for 30 minutes.
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).
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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