Makes up to 2 servingsReady in Prep 10 min Cook 2 min
12 oz. prepared pizza dough, room temperature
1 tsp. cornmeal
½ cup tomato sauce
1 cup grated mozzarella cheese
4 oz. fresh mozzarella di bufala, torn into 8 large pieces
5 slices Marcangelo prosciutto, torn in half
10 fresh basil leaves
2 Tbsp. freshly grated Parmesan cheese (optional)
Preheat the oven to 450°F.
Preheat a pizza pan (or an upside-down heavy-duty baking sheet) in the oven.
Gently roll and stretch the pizza dough out into a 12” round while trying to maintain some of the air bubbles from the rise. Lightly dusting the preheated pizza pan with a little cornmeal adds a nice crunch to the crust and prevents it from sticking. Transfer the dough to the hot pan and bake the pizza dough for around 3 minutes until just set. Remove from the oven.
Quickly spread the tomato sauce over the par baked crust, leaving a ½” border. Top evenly with the grated mozzarella and torn mozzarella di bufala. Lightly drape the prosciutto slices on top in gentle folds.
Return the pizza to the oven and bake for 9 to 12 minutes until dough is cooked, cheese is melted and prosciutto is crispy.
Remove the pizza from the oven and slide it onto a cutting board. Dot the hot pizza with fresh basil leaves and sprinkle with Parmesan. Allow to cool for 3 minutes before slicing and serving while hot and melty.
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