Pizza al Pesto e Prosciutto

If using store-bought dough, allow it to come to room temperature for 15-20 minutes. Preheat the oven to 220°C (430°F). If using homemade dough, roll it into a 10-12 inch circle or rectangle on a lightly floured surface. Transfer the rolled-out crust onto a baking sheet or pizza stone. Use a fork to poke small holes across the surface of the crust, to prevent bubbling while baking.

Using the back of a spoon or a spatula, spread 1/4 cup of basil pesto evenly across the surface of the pizza crust, leaving a 1-2 cm border around the edges of the crust. Ensure the pesto layer is thin but fully covers the base for maximum flavor.

Sprinkle 1 cup of grated mozzarella cheese evenly over the pesto base. Follow this with 1/4 cup of grated Parmesan cheese, distributing it lightly over the mozzarella. Focus on an even layer to ensure every bite has a perfect blend of cheesy goodness.

Take 4-6 slices of prosciutto and gently lay them on top of the cheese. Space the slices evenly so that every slice of pizza gets a piece of prosciutto. Fold or curl the slices slightly for a rustic look and better texture once baked.

Place the pizza in the preheated oven. Bake at 220°C (430°F) for 10-12 minutes or until the cheese is melted, bubbly and slightly golden and the crust is crisp and lightly browned. If using a pizza stone, slide the pizza directly onto the stone for optimal results.

Once baked, remove the pizza from the oven and let it cool for 2-3 minutes on a cutting board. Slice it into 6-8 pieces and serve immediately. For extra freshness, garnish with a few basil leaves or a drizzle of olive oil before serving.

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