Pposciutto, tomato, and cheese pizza - country living
1 pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Semolina variation of Basic Pizza Dough | ||
| ¼ | cup | Olive oil |
| 2 | Cloves garlic | |
| ⅛ | teaspoon | Crushed red pepper |
| 1½ | pounds | Plum tomatoes, skinned, seeded, & coarsely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 1 | tablespoon | Cornmeal |
| ¼ | pounds | Smoked mozzarella cheese, thinly sliced |
| ¼ | pounds | Thinly sliced provolone, torn into 2- by 1-inch pieces |
| ¼ | pounds | Very thinly sliced prosciutto, torn into 2-by 1-inch pieces |
| ½ | cup | Fresh basil leaves |
Directions
1. Prepare Semolina variation of Basic Pizza Dough. Set aside to rise.
2. To prepare tomato sauce, in large skillet, heat olive oil. Add garlic and cook about 5 minutes or until lightly browned; remove and discard garlic. To same skillet, add crushed red pepper and cook 1 minute. Stir in tomatoes, salt, and black pepper. Cook, stirring occasionally, 7 minutes or until tomatoes soften and sauce thickens; set tomato sauce aside.
3. Heat oven to 450'F. Lightly dust large baking sheet with cornmeal.
On baking sheet, shape semolina dough into 14-inch round; roll edge to make very thin rounded border.
4. Spread tomato sauce over semolina round, inside border. Top with smoked mozzarella. Bake pizza on lower oven rack 12 to 15 minutes or until crust is lightly browned and cheese is bubbly.
5. Immediately top pizza with provolone, prosciutto, and basil leaves.
Serve hot.
MAKES ONE 14-INCH PIZZA
Country Living/October/90 Scanned & fixed by DP & GG