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Pizza with Prosciutto, Mozzarella di Bufala and Fresh Basil

Ready in Prep 30 min Cook 15 min

Ingredients

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)

Cooking Instructions

  1. Preheat the oven to 450°F.

  2. Preheat a pizza pan (or an upside-down heavy-duty baking sheet) in the oven.

  3. 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.

  4. 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.

  5. Return the pizza to the oven and bake for 9 to 12 minutes until dough is cooked, cheese is melted and prosciutto is crispy.

  6. 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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