Sprouted Grain Pizza with Sun-dried Tomatoes and Prosciutto

This pizza is ideal as an appetizer but would make a delicious meal with a salad on the side.

1 tsp Vera Jane's Extra-Virgin Olive Oil
(1) 16-oz ball DLM Sprouted Grain Pizza Dough (Bakery)
1/2 cup finely chopped oil-packed sun-dried tomatoes
1 cup shredded Danish Fontina cheese
4 slices Prosciutto di Parma (about 1/4 lb), cut into thin strips
1/4 cup freshly grated Parmigiano-Reggiano
3 large basil leaves (cut in chiffonade)
Crushed chilies (optional)

Preheat oven to 400F. Brush a 15-inch pizza pan with olive oil. Shape the pizza dough to fit the pan. Bake for 12 minutes. Remove from oven. Increase temperature to 475F. Scatter the baked dough with sun-dried tomatoes and Fontina cheese. Arrange prosciutto slices on top of the cheese. Sprinkle with Parmigiano-Reggiano. Bake until the cheese has melted, about 5 minutes. Remove from oven and sprinkle the top with the basil and crushed chilies, if desired.

Makes 16 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes

Per serving: 113 calories; 5g total fat; 2g saturated fat; 13mg cholesterol; 423mg sodium; 13g total carbohydrates; 3g dietary fiber; 7g protein;

Allergy Warning: Contains milk and wheat