I don’t know how it’s possible to cut prosciutto as thin as they do, but it’s truly amazing that any knife can do it. My theory is they cut it frozen, but I’m not sure. I wish I could buy prosciutto in thicker pieces as I think that would work wonders on pizzas and sandwiches. But, alas, one can only dream on and work with what one is given. So, this pizza is made from wafer-thin prosciutto slices (vaguely reminiscent of wafer-thin mints). This is essentially a very basic pizza with just a few key ingredients, and it works like a charm. Goat cheese is fantastic on pizzas, and doesn’t overpower the prosciutto at all.
- 1 pizza dough with honey
- 5-6 slices of prosciutto
- 14 small heirloom tomatoes
- 4 oz goat cheese
- 3 oz shredded Parmesan cheese
Roll out the dough in your favorite shape. We call the shape you see below for “Bumpy Oval’ish”. Spread out the tomato sauce, and place the prosciutto all over. It’s important the prosciutto is near the bottom as it tends to curl up a bit when heated, like bacon. Spread the goat cheese around the pizza, in little lumps. Finally add the shredded Parmesan, and top it with the heirloom tomatoes cut in half, flat side down (To trap the moisture).
Note: The pizza below was our ‘last’ pizza of 9, and has all the leftovers from the others, including the prosciutto. This is not the ‘actual’ pizza in the recipe, since it contains a little bit of ribs and chicken as well. We forgot to take a ‘before’ photo of the “1 square food goodness pizza” itself. This photo does give a nice overview of the process, and how to lay out everything.