I could eat pizza all day, everyday. It verges on sickness. But delicious sickness is the best kind.
This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil. It all comes together so wonderfully that I can’t imagine anything else would or could ever taste so good.
Again, I stuck to the Smitten Kitchen’s pizza dough recipe. I’m sure I’ll eventually try others—but why fix something that isn’t broken? It’s easy and fast. And I always have the ingredients around to whip up a batch.
So, try it out. You will not be sorry.
Caprese Pizza with Prosciutto
2014-08-26 10:25:07
This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil.
Ingredients
- Fresh pizza dough (I used Smitten Kitchen's recipe)
- 1/2 cup marinara
- 2 cups grated mozzarella cheese
- 1/2 cup rosted cherry tomatoes
- 1-2 slices proscuitto
- Handful of fresh basil leaves
Instructions
- Roll out your pizza dough and add the marinara, followed by the cheese then the prosciutto and tomatoes. Bake at 400 for about 13-15 minutes. Once out of the oven, top with basil leaves.
Notes
- For an extra thin crust, I make 1 1/2 of Smitten Kitchens pizza dough recipe and divide it among two pizzas.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
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