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Nutrition Facts
Serving Size 1 (112g) Recipe makes 4 servings The following items or measurements are not included below: 1 lb pizza dough 3 tablespoons pesto sauce 3 ounces prosciutto
Calories 265
Calories from Fat 171		(64%)
Amount Per Serving		%DV
	Total Fat 19.0g	29%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 688mg		28%
Potassium 309mg		8%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 1.4g	5%
	Sugars 3.2g
Protein 17.6g		35%
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Prosciutto Pesto Pizza

Recipe #295593 | 25 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: L-Burden
Mar 31, 2008

This is an original recipe that combines many of my favorite flavors. The saltiness from the proscuitto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week...and it never gets old. Leftovers are great too...if you have any!

SERVES 4 (change servings and units)

Ingredients

1 lb prepared pizza dough (I use Trader Joe's fresh dough)
3-4 tablespoons pesto sauce (prepared)
1/2 cup ricotta cheese
3 ounces prosciutto
8 ounces mozzarella cheese, shredded
1/2 cup chopped kalamata olive
1/2 cup chopped sun-dried tomato
1 tablespoon parmesan cheese, grated

Directions

1
Preheat oven to 450 degrees.
2
Flour pizza dough and roll out to 12 inches in diameter.
3
Spread pesto on dough with the back of a spoon.
4
Spread ricotta on top of pesto.
5
Lay strips of proscuitto on top of ricotta.
6
Cover the proscuitto with mozarella.
7
Add olives and tomatoes in an even layer on pizza.
8
Sprinkle parmesan on top.
9
Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
10
Let cool 3-5 minutes before slicing.