Prosciutto Pizza

Our neighbor mentioned one night about a pizza place that use to serve a prosciutto pizza.  His description of it got my taste buds watering and my cooking brain thinking, "hey I can do that!".  Next thing I know we were having prosciutto pizza for dinner.  It is delicious! 

 16 oz Premade Pizza Dough
1 Tbsp Corn Meal
2 Tbsp Olive Oil
1 Head of Garlic - Roasted
3 Roma Tomatoes - Seeded and Sliced
2 Tbsp Italian Seasoning
1 c Grated Mozzarella Cheese
1/2 c Grated Parmesan Cheese
6 oz Prosciutto - Cut in Strips
2 Tbsp Fresh Chopped Basil
Kosher Salt
Fresh Ground Pepper

Bring the pizza dough to room temperature.  Preheat oven to 425 degrees.  

In a bowl combine the sliced tomatoes, 1 Tbsp Italian Seasoning, a large pinch of salt and a few grinds of pepper.  In a small bowl mash together the roasted garlic cloves and 1 Tbsp olive oil.  Set both bowls aside.  

Sprinkle the corn meal on the bottom of a pizza stone or cookie sheet.  Lightly flour a cool surface and place the pizza dough on it.  Roll and stretch out the dough to be about 12 - 16 inches in diameter.  Transfer the dough to the pizza stone or cookie sheet.  Drizzle the dough with 1 Tbsp olive oil.  Using your fingers evenly coat the top side of the dough with the olive oil.  Sprinkle the dough with a few pinches of salt, a few grinds of pepper and the remaining Italian Seasoning.  Bake the dough for 7 minutes.

Remove the dough from the oven.  Using a spatula spread the garlic mixture evenly over the crust. Next, sprinkle the mozzarella evenly over the dough.  Evenly place the tomato slices and prosciutto strips on top of the mozzarella.  Bake the pizza for another 12 minutes or until the cheese is melted and it is lightly golden brown.

Remove from oven and top with the parmesan cheese and chopped basil.  Let rest about 5 minutes before serving.

Serves 4 - 6.