Prosciutto Pesto Pizza
I have the worst cravings for carbs. I’d eat rice and potatoes everyday if it was good for me. Luckily, I have options. Of course, I suck at measurements and I always cook like I run – everything is by feel.
2 slices of prosciutto (torn to pieces)
a handful of cherry tomatoes
2 tbsp of pine nuts
half a roasted red pepper
2 tbsp pesto
a mixture of asiago-parmesan-romano cheese
1 head of roasted garlic
3 asparagus tips
1 Trader Joe’s Pizza Dough
Flour for rolling out the dough
You’ll need to roast the head of garlic ahead of time and leave the dough at room temperature for 20 minutes.
Then prep the prosciutto, slice the cherry tomatoes, separate out the basil leaves, tear the roasted red pepper to pieces, and cut the asparagus tips into 1″ pieces.
Preheat the oven for 350°F and prep the pizza dough after it’s rested at room temperature. Prettify your pizza with toppings!
Before the cheese.
After the cheese.
And here’s the finished pizza! It took about 20 minutes from start to finish once the pizza was in the oven. Pretty!