YIELD: 1 - 6 slice pizza
Place a pizza stone in the oven and preheat to 450°F.
Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.
In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.
Mix on low speed for 1 minute.
Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.
Leaving the dough on the parchments paper, and putting the entire thing ont he pizza stone, par-bake for 8-10 minutes.
Remove dough and parchment from oven, top with tomato sauce, fresh mozzarella, shaved parmesan, prosciutto and pesto.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
This topping combo was a HIT in our house. Of course the little guy still just had plain cheese but the big kids, aka myself and my husband, loved this pizza. I think fresh ingredients are the key to this one, make sure you use quality sauce, cheese, pesto and prosciutto. We find if we place the prosciutto under the other toppings, it tends to sweat a bit when heated, so in order to prevent that, I recommend putting the prosciutto on the top so it crisps up and dries out.
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