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 400°F. 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 475°F. 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;