Prosciutto Pizza

NOTE: Dough takes 1 1/2 - 2 1/2 hours.

• 1 tube Pillsbury classic pizza dough
• 1 tbsp cornmeal
• 1 cup pre-made pizza sauce
• 1 cup shredded smoked mozzarella
• 1 cup shredded fontina cheese
• 3 oz prosciutto, cut into strips, divided
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• 1/4 red onion, very thinly sliced
• 1/4 cup fresh basil, chopped
• salt and black pepper to taste

PIZZA:

Preheat oven to 450 F with a baking stone on bottom rack.

Divide dough into 2 rectangles, or whatever shape fits your baking sheets.

To build pizzas, transfer two dough rounds to pizza peel dusted with cornmeal. Top with 1/4 cup of sauce each. Toss the prosciutto with the oil and vinegar. Divide mozzarella, fontina, and prosciutto among dough rounds. Add the basil and red onion on top.

Bake pizzas according to package directions on the dough container.

Makes 4 x 8" pizzas, 12 WW PointsPlus each.