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Yield: 4 -6 serving
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In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the
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Parmesan; reserve. Roll out or stretch the pizza dough into circles.
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Working with 1 circle at a time, place the dough on a pizza pan
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generously sprinkled with cornmeal or on a lightly oiled pizza
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screen. Brush dough all over with olive oil, then cover half of dough
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circle with a generous portion of the cheeses, leaving a 1/2-inch
|
border around the edges. Sprinkle with the tomatoes, prosciutto,
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garlic, and salt and pepper to taste. Fold the uncovered side over
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the filling and press the edges of the dough together to seal. Brush
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the dough with olive oil. Transfer to an oven preheated to 500
|
degrees and bake until the crust is golden brown and puffy, about 15
|
minutes. Remove from the oven to a plate, lightly brush with olive
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oil, sprinkle with Parmesan cheese, and serve immediately. Serves 4
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to 6 as a main course, 8 to 10 as a starter.
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