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.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
Easiest way to reach me is to send me an email at email@example.com. You can also message me on social media. Looking forward to chatting with you!
I'll be dropping in with social media tips that you will be actually interested in, because no one likes getting junk mail, am I right?