Store-bought pizza dough is transformed into a delicious pizza recipe with the addition of prosciutto, tomatoes and cheese. This quick and easy recipe for Puffy Prosciutto and Tomato Pizza can be on the table in under 40 minutes.
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, Will and Paige were 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.
Tonight’s dinner was a Puffy Prosciutto and Tomato Pizza, a quick and easy recipe that the kids love.
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. Making this was originally a happy accident, but the kids loved it so much that I make pizza like this on purpose now.
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. It’s winter here, so fresh tomatoes aren’t really an option. And the salty prosciutto is a lovely contrasting flavor … Yum.
Have a lovely weekend!
Puffy Prosciutto and Tomato Pizza
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.