Sweet sun-dried tomatoes and salty prosciutto slightly crisped atop a gooey mozzarella, garlicky basil pizza. Such a flavorful spin on pizza night!


1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

2T olive oil
1/4t thyme
1/2t dried basil
1 garlic clove, grated
1/4t red pepper flakes (to taste)
1/8t salt

2c mozzarella, chopped (about 4 bocconcini or 1 big mozzarella ball)
1/3c sun-dried tomatoes, chopped
2 slices prosciutto, torn up
1/4c parmesan


Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Stir together olive oil, thyme, basil, garlic, red pepper flakes and salt then brush it onto the pizza dough. Evenly distribute the mozzarella, sun-dried tomatoes and prosciutto then sprinkle with parmesan. Bake for about 10 minutes.


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