1 (14 oz.) whole-wheat refrigerated pizza crust dough (like Boboli/Mamma Mary’s)
all-purpose flour or cornmeal (as needed)
2 large garlic cloves (sliced)
½ cup (3 oz.) pre-shredded part-skim mozzarella cheese
¼ cup grated fresh Parmesan cheese
1 ½ oz. (42 grams) Prosciutto (this should be thinly sliced so you can see light through each slice)
¾ pound assorted tomatoes (slice in half or thirds)
½ cup fresh basil leaves
1/8 tsp. (9 grams) crushed red pepper (any variety you like)
1. Preheat your oven to 550°F (287°C)
2. Start with a flat surface sprinkled with flour. Place the premade dough onto in the center of the floured surface and begin to roll the dough into a flat disc. Keep sure it’s even by alternating the rolling pin (use a bit of flour on the rolling pin to keep it from sticking) It should be at least 13 inches in diameter when you are finished rolling.
3. On a baking sheet, sprinkle the cornmeal over the bottom and place the flattened pizza dough onto the sheet. Begin adding your ingredients starting with tomatoes, Prosciutto, garlic and the cheese. Add the crushed red pepper and basil leaves at the top of the pizza.
4. Place the baking pan on the bottom rack and allow to bake until the cheese is melted and the crust is crispy. Minimum time should be 8 minutes. After it’s baked, remove from oven, slice into 12 wedges and serve.
Tip: When selecting tomatoes, look for a wide variety that appeal to you. Among the traditional Italian tomatoes that are popular include: Roma and San Marzano. You can also use Heirloom tomatoes, cluster tomatoes, or even beefsteak tomatoes. Even those cocktail varieties can be fun to slice in halves to decorate your pizza.
Per serving: 318 calories- 8 grams total fat (3g. sat fat)
Serves up to 4 or more servings per recipe