By Connor Forbes
Now don’t come at me, Italians. I know this is not traditional. I’m not claiming it is. Adding prosciutto is not the right way to handle a margherita pizza. But you know what. It is sooo darn good. I’ll take your strays and eat my way to heaven.
If you have a pizza oven, that is ideal. But if you do not, a pizza stone or metal is next best. But if you don’t have those either, just throw the pizza on a baking sheet. The important thing is not how you make, just that you do.
Another note, I used store bought dough and sauce. It’s not cheating, it is being responsible with your time. Unless of course you have the time, then by all means make everything from scratch.
Ingredients
- Pizza Dough
- Pizza Sauce
- Shredded or sliced mozzarella cheese
- Sliced tomatoes
- Prosciutto
- Basil
To Make
Stretch your dough to the desired size and shape. Add a layer of sauce. Then lay down half your basil. Layer on the mozzarella cheese. Lay out your tomatoes. And then the prosciutto. Bake on as high as you can get your oven, pizza or conventional. Cook until crust is browned and cheese is kissed with bubbles. Remove from oven, add rest of basil, and slice. EAT!
