Puffy Prosciutto and Tomato Pizza

| January 29, 2011 | 5 Comments

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When Will stepped off the bus today, I was shoveling the mush at the end of my driveway (courtesy of the kindly town plows!) for the fourth time today. “Guess what, Mommy?” he asked. “What, Wills?” I answered. “I am going to go down to the house and get my snow stuff on and go right outside to play,” he answered. And off he went.

A few minutes later, I followed. And sure enough, when I stepped inside our hall, there were Will and Paige preparing for some fun in the snow. And who am I to say no to outdoor play? So off they went (I went outside too … there was still more shoveling to be done).

I love that my kids love to play outside. I love that they love it so much that they will take initiative and get themselves ready and out the door. And I love that they love to play outside together. I swear, sometimes Paige just waits for Will to come home to have that special play time together. I hope that never changes.
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Tonight’s dinner was a Puffy Prosciutto and Tomato Pizza. Why is it puffy? Well, if you poke holes in the dough with a fork before adding the toppings, the center of the pizza doesn’t puff up … but if you skip that, you get this fabulously bready pizza that’s filling, firm and flavorful. This particular pizza uses diced tomatoes instead of pizza sauce, which is a practical thing … not only are the diced tomatoes sweet and lovely, but instead of only using a partial can of sauce, you use a whole (cheaper) can of diced tomatoes. (Remember, it’s winter here, so fresh aren’t really an option.) And the salty prosciutto is a lovely contrasting flavor … Yum.

Have a lovely weekend!

Puffy Prosciutto and Tomato Pizza
serves 4

1 pizza dough (from the deli section)
1 can diced tomatoes, drained
2 cups shredded mozzarella cheese
2 slices prosciutto, torn into pieces

Preheat oven to 450 degrees. Line a baking sheet with nonstick aluminum foil.

Stretch the pizza dough to form a large rectangle and fit onto the cookie sheet. Spread the tomatoes all over. Sprinkle the cheese evenly over top, and then add the prosciutto — careful to get it all over the pizza.

Bake the pizza for 15-20 minutes, until golden brown and cooked through. Let cool for 10 minutes before slicing and serving.

Category: pizza, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. Joanne says:

    Oh that is just too cute! Will and Paige sound adorable. My brother and I used to love “sledding” down the snowdrifts in our backyard and playing together…and we are still super close today…something that I am definitely grateful for!

    Nothing like a delicious pizza to kick off the weekend! I love homemade pizza…all the deliciousness of take-out but without any of the guilt!

  2. I like to prepare their children the most delicious dishes too

  3. patsyk says:

    My kind of pizza! I also love when the kids take the initiative to go outside to play… this time of year can cause cabin fever (especially with all the snow we’ve gotten)!

  4. Kate says:

    I’m using prosciutto tonight for dinner – it add the perfect saltiness to any Italian style meal.

  5. Lovely photo, Sarah! This pizza will be a great change from our weekly Italian sausage. Love the story about Will and Paige.

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