Pesto, Prosciutto, and Sundried Tomato Pizza

Pesto, Prosciutto, and Sundried Tomato Pizza

by Chuck Pettine

Brava

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!


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

Tags

  • Chef's Picks
  • Lunch
  • Dinner
  • Kid Friendly
  • American
  • Bread
  • Californian
  • Italian
  • Metal Tray
  • Pizza
  • Pork
  • Recipes
  • Sausage
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prep pizza crust

    • Stretch dough into a 10-inch round on Brava metal tray.

  2. 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. 3

    Bake pizza

    • Slide metal tray into bottom shelf.
    • Select “Pesto, Prosciutto and Sundried Tomato Pizza” on your touchscreen and follow instructions.

  4. 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.