Recipe - Prosciutto-Tomato Pizza

Crust
1 cn Tomato sauce; (8 ounces)
1 teaspoon Italian seasoning
1 Clove garlic; finely chopped
3 cup Shredded mozzarella or
fontina
Cheese; (12 ounces)
1 small Onion; thinly cut or sliced up and
Separated into rings
One fourth cup Grated parmesan cheese
2 tablespoon Chopped fresh or
2 teaspoon Dried basil leaves
One half pound Prosciutto
2 lg Plum tomatoes
Crust
1 pack Active dry yeast
1 cup Warm water; (105 to 115f)
2 One half cup Allpurpose flour
2 tablespoon Olive or vegetable oil
1 teaspoon Sugar
1 teaspoon Salt

Place oven rack in lowest position. Grease 2 cookie sheets or 12inch pizza
pans. Heat oven to 425F. Prepare Crust. Mix tomato sauce, Italian seasoning
and garlic. Cut prosciutto or fully cooked smoked ham into julienne strips
(2 X One fourth X 1/8 inch). Divide dough in half. Pat each half into 11inch
circle on cookie sheet with floured fingers. Top with tomato sauce mixture,
onion and Fontina cheese. Sprinkle with basil, prosciutto and plum tomatoes
(coarsely chopped). Top with Parmesan cheese.

Bake one pizza at a time 15 to 20 minutes or until crust is golden brown.

Per serving: 155 Calories (kcal); 2g Total Fat; (14% calories from fat); 9g
Protein; 23g Carbohydrate; 15mg Cholesterol; 845mg Sodium Food Exchanges: 1
One half Grain(Starch); 1 Lean Meat; One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Betty Crocker's Cookbook

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