Heirloom Tomato Summer Pizza

Heirloom Tomato Summer Pizza

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"Create this delicious pizza worth sharing. With prosciutto, colorful tomatoes, and Carapelli Extra Virgin Olive Oil, it's the perfect summer meal for friends and family alike."

Ingredients

42 m servings 354 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 400 degrees F. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough to baking sheet.
  2. Open bottle of Carapelli. Pour out a little bit into a plate for dipping while you cook. Yum.
  3. Brush 1 1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto. Maybe hold some cheese and prosciutto aside too. You know, for snacking.
  4. Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese.
  5. Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted. Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving.

Footnotes

  • For good measure, post of pic to Instagram and feel your friends' food envy.

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