Prosciutto Pesto Pizza Recipes

EASY PESTO PIZZA

Easy Pesto Pizza image

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

PROSCIUTTO PESTO PIZZA

Prosciutto Pesto Pizza image

This is an original recipe that combines many of my favorite flavors. The saltiness from the proscuitto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week...and it never gets old. Leftovers are great too...if you have any!

Provided by L-Burden

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb prepared pizza dough (I use Trader Joe's fresh dough)
3 -4 tablespoons pesto sauce (prepared)
1/2 cup ricotta cheese
3 ounces prosciutto
8 ounces mozzarella cheese, shredded
1/2 cup chopped kalamata olive
1/2 cup chopped sun-dried tomato
1 tablespoon parmesan cheese, grated

Steps:

Preheat oven to 450 degrees.
Flour pizza dough and roll out to 12 inches in diameter.
Spread pesto on dough with the back of a spoon.
Spread ricotta on top of pesto.
Lay strips of proscuitto on top of ricotta.
Cover the proscuitto with mozarella.
Add olives and tomatoes in an even layer on pizza.
Sprinkle parmesan on top.
Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
Let cool 3-5 minutes before slicing.

Nutrition Facts : Calories 265.7, Fat 19, SaturatedFat 10.5, Cholesterol 61.6, Sodium 688.4, Carbohydrate 7, Fiber 1.4, Sugar 3.2, Protein 17.6

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