Prosciutto-tomato pizza

Yield: 12 servings

Measure Ingredient
\N \N Crust
1 can Tomato sauce; (8 ounces)
1 teaspoon Italian seasoning
1 \N Clove garlic; finely chopped
3 cups Shredded mozzarella or fontina
\N \N Cheese; (12 ounces)
1 small Onion; thinly sliced and
\N \N Separated into rings
¼ cup Grated parmesan cheese
2 tablespoons Chopped fresh or
2 teaspoons Dried basil leaves
½ pounds Prosciutto
2 larges Plum tomatoes
\N \N Crust
1 pack Active dry yeast
1 cup Warm water; (105 to 115f)
2½ cup All-purpose flour
2 tablespoons Olive or vegetable oil
1 teaspoon Sugar
1 teaspoon Salt

Place oven rack in lowest position. Grease 2 cookie sheets or 12-inch pizza pans. Heat oven to 425F. Prepare Crust. Mix tomato sauce, Italian seasoning and garlic. Cut prosciutto or fully cooked smoked ham into julienne strips (2 X ¼ X ⅛ inch). Divide dough in half. Pat each half into 11-inch circle on cookie sheet with floured fingers. Top with tomato sauce mixture, onion and Fontina cheese. Sprinkle with basil, prosciutto and plum tomatoes (coarsely chopped). Top with Parmesan cheese.

Bake one pizza at a time 15 to 20 minutes or until crust is golden brown.

Per serving: 155 Calories (kcal); 2g Total Fat; (14% calories from fat); 9g Protein; 23g Carbohydrate; 15mg Cholesterol; 845mg Sodium Food Exchanges: 1½ Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0n.

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