Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon active dry yeast
- 4 oz sliced prosciutto
- 1 cup fresh mozzarella cheese, sliced
- 1/2 cup tomato sauce or crushed San Marzano tomatoes
- Fresh basil leaves
- Olive oil for drizzling
- Optional: crushed red pepper flakes
Instructions
- Activate the yeast by mixing it with warm water and a pinch of sugar, letting it become bubbly.
- Combine the yeast mixture with flour, salt, and olive oil, kneading until smooth and elastic, about 7-10 minutes.
- Let the dough rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Punch down the dough and roll out on a floured surface to your desired pizza size.
- Transfer to a baking sheet or preheated pizza stone, spread with tomato sauce, and layer with fresh mozzarella slices.
- Top with thin slices of prosciutto and basil leaves, and drizzle with olive oil.
- Bake in a preheated oven at 500°F (260°C) with a pizza stone for 10-12 minutes until the crust is golden and cheese bubbly.
- Remove from oven, add extra basil and drizzle with olive oil if desired, then serve hot.
Notes
- Use a pizza stone to achieve a crispy crust.
- Reheat leftovers in an oven or skillet for best texture.
- For an extra flavor boost, add crushed red pepper flakes or a drizzle of balsamic glaze.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian Options (if prosciutto omitted, or for specific diet choices)
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg