Herbed Prosciutto Tomato Onion White Pizza
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
Pizza
Toppings
- 4–5 large roma tomatoes, sliced into 1/4” slices
- 10 slices of Prosciutto, thinly sliced
- 1/2 of a medium-sized red onion, sliced thin
- 2 cups freshly shredded mozzarella
- 1 cup freshly shredded parmesan
- 1 cup freshly shredded Gruyere or Jarlsberg
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon coarse salt
Herbed oil
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
Instructions
- Follow the instructions on making the pizza dough. Thirty minutes before baking (and the dough is ready), place a pizza stone on the lower third rack or invert a metal pan and place it on the rack.
- Preheat the oven to 550F for 30 minutes. *Do not preheat the screen if you are using a pizza screen; instead, place the oven rack on the lower third rung.
- If using the pizza stone or inverted pan, stretch out the dough and place it on a flour-dusted paddle. If you don’t have a paddle, stretch out on flour/cornmeal-dusted parchment paper.
- Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
- Spread the herbed oil all over the dough, leaving a 1/2” rim. *Note: reserve ~2 tablespoons of the herbed oil to drizzle over the top. Evenly distribute the prosciutto. Add the cheese, onions, and then tomatoes. Sprinkle with ½ teaspoon oregano, salt and pepper. Drizzle the reserved 2 tablespoons of herbed oil over top.
- Bake on the lower rack for 8 minutes or until the crust is golden brown.
Notes
To even Fancy Schmancy this even more, when the pizza is done add some arugula on top!