Caprese Pizza with Prosciutto

August 26, 2014

Caprese Pizza

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. 

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Caprese Pizza with Prosciutto
This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil.
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Ingredients
  1. Fresh pizza dough (I used Smitten Kitchen's recipe)
  2. 1/2 cup marinara
  3. 2 cups grated mozzarella cheese
  4. 1/2 cup rosted cherry tomatoes
  5. 1-2 slices proscuitto
  6. Handful of fresh basil leaves
Instructions
  1. 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
  1. 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
Maysquared.com http://www.maysquared.com/blog/
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