Sun-Dried Tomato Prosciutto Pesto Pizza
With fresh prosciutto, mozzarella, sun-dried tomatoes and homemade pesto, this prosciutto pesto pizza is a great alternative to pizza delivery.
Servings 8 slices
- 250 grams all-purpose flour (about 2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
Prosciutto Pesto Pizza
- 4-5 tbsp homemade or store-bought pesto
- 8 oz fresh mozzarella, diced into 1" cubes
- 1/3 cup sun-dried tomatoes
- 2 oz prosciutto, torn into small pieces
- 1/4 cup freshly grated parmesan cheese
- sprinkle of cornmeal
- 3 tbsp pistachios, chopped
- 2 tbsp fresh basil, chopped
In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Prosciutto Pesto Pizza
Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Add the pesto evenly over the dough, leaving the edges untouched. Sprinkle the cubed mozzarella over the dough. Spread sun-dried tomatoes and torn prosciutto pieces throughout the pizza. Top with fresh Parmesan cheese.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Remove from oven. Top pizza with fresh basil and pistachios. Serve immediately.
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Serving: 1slice | Calories: 369kcal | Carbohydrates: 21g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 867mg | Potassium: 123mg | Fiber: 3g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 0.8mg | Calcium: 440mg | Iron: 0.7mg