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

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