Description
Simple, delicious homemade pizza topped with prosciutto cotto, roasted garlic, and fresh tomatoes. A perfect weeknight meal!
Ingredients
Units
Scale
- 1 pizza dough
- 5 cloves Roasted garlic cloves in oil
- 0.5 cups (118 ml) Fresh tomatoes
- 0.25 cups (59 ml) Mushrooms
- 1 cups (237 ml) provolone or mozzarella cheese
- 10 slices Prosciutto Cotto
- A few leaves of fresh basil
Instructions
- Preheat oven to 425°F (220°C).
- Roll out the crust to desired thickness on a sheet pan lined with a Silpat or greased parchment paper.
- Brush the top of the dough with oil from the roasted garlic.
- Top with tomatoes, crushing them a bit as you spread. Finish with cheese and mushrooms.
- Top with slices of prosciutto cotto.
- Bake for about 25 minutes, or until the dough is cooked through.
- Cut, top with fresh basil, and enjoy.
Notes
- To prevent a soggy crust, pre-bake the pizza base for 5-7 minutes before adding toppings.
- If you don’t have roasted garlic, use 2-3 cloves of raw garlic, minced.
- Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 50