Yield: 8 slices Olive oil flour
1 container (16 ounces) store-bought pizza dough
1/4 cup tomato sauce
4 ounces fresh mozzarella, cubed
5 slices Prosciutto di Parma
6 fresh basil leaves
Remove dough from refrigerator and let sit at room temperature at least 30 minutes. Preheat oven to 500 F. Grease baking sheet with olive oil.
Roll out pizza dough onto floured work surface to form oblong shape about 16 inches long and 12 inches wide. Remove to oiled baking sheet and stretch out edges to fill length of baking sheet.
Bake 4 minutes. Remove from oven and evenly spread tomato sauce over surface, leaving 1/2 inch from edges bare. Dot with mozzarella. Bake until edges are golden and mozzarella is bubbling, about 12 minutes.
Drape prosciutto over mozzarella. Garnish with fresh basil.
