Swap pesto for marinara, and presto, you’ve got pesto prosciutto pizza! This gloriously good pizza recipe is a delicious, easy way to use those fragrant bunches of basil from your garden. What’s even better, it doesn’t eat up too much of your time to prepare and cook. Just roll out your pre-made or homemade pizza dough, spread on the pesto, add sauteed veggie toppings and mozzarella cheese, and voila. Once baked, top with flavorful prosciutto and serve.
- Carando prosciutto, sliced thin1 oz.
- Pizza dough, pre-made or homemade pizza dough1 ball
- Pesto, pre-made or homemade1 cup
- Fresh mozzarella, sliced1 lb.
- Crimini mushrooms, sliced1 lb.
- Olive oil1 tbsp.
Preheat oven to 500ºF.
Heat a large sauté pan over high heat, add the olive oil then the mushrooms, and cook until just done, seasoning with salt and pepper.
Cut the dough ball in half, and stretch each to fit a 10 inch, greased pizza pan.
Spread about half of the pesto over each crust.
Top each pizza with half of the cooked mushrooms.
Top each pizza with half of the fresh mozzarella.
Cook the pizzas until the cheese is slightly browned, about 8-10 minutes.
Remove the pizzas from the oven, and place slices of prosciutto on top immediately.
Let the pizzas rest for about 3 minutes, slice, and serve.