Pesto, Prosciutto, and Sundried Tomato Pizza
by Chuck Pettine
Crust Type
Active Time
~10 min
Total Time
~20 min
About this Recipe
Chuck Pettine’s Pesto, Prosciutto, and Sundried Tomato Pizza took home the bronze medal in our #BravaMyPizza contest in November 2019. We loved the perfect balance of familiar flavors. We all know tomatoes and basil are best friends. Just wait until you try sundried tomatoes and basil pesto!
About this Recipe
Chuck Pettine’s Pesto, Prosciutto, and Sundried Tomato Pizza took home the bronze medal in our #BravaMyPizza contest in November 2019. We loved the perfect balance of familiar flavors. We all know tomatoes and basil are best friends. Just wait until you try sundried tomatoes and basil pesto!
Ingredients
- ½ lb fresh pizza dough (homemade or store-bought)
- ⅓ cup basil pesto (homemade or store-bought)
- ⅓ cup sliced sundried tomatoes, drained of oil
- 6 oz fresh mozzarella pearls
- 2-3 slices prosciutto, cut into thin strips
- 2 cups baby arugula
From Your Pantry
extra-virgin olive oil
kosher salt and black pepper
Equipment
Brava metal tray
Mixing bowl
Nutrition Information
Allergens: Wheat (Gluten), Milk
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1
Prep pizza crust
- Stretch dough into a 10-inch round on Brava metal tray.
-
2
Assemble pizza
- Evenly spread pesto on crust, leaving ½-inch uncovered around edges.
- Evenly distribute sundried tomatoes, mozzarella and prosciutto on crust, leaving ½-inch uncovered around edges.
-
3
Bake pizza
- Slide metal tray into bottom shelf.
- Select “Pesto, Prosciutto and Sundried Tomato Pizza” on your touchscreen and follow instructions.
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4
Serve
- When your food is done, transfer pizza to cutting board.
- In medium bowl, toss arugula with 1 teaspoon extra-virgin olive oil and a pinch of salt and pepper.
- Cut pizza into slices and serve.
