You can’t get this at your local pizza joint: pizza with fontina, tomatoes, olives and prosciutto! Delicious!
I love pizza. Bet you couldn’t tell, seeing as I’ve written a pizza post in April, May, and now June.
Regular pizza, white pizza, plain, extra cheese, meat toppings, veggie toppings. And like I mentioned in my last pizza post, when you make pizza at home, you can get flavor combinations that you can’t get at the corner pizza joint.
I used Roma tomatoes on this pizza. I put them in the refrigerator the morning I planned to serve the pizza. This made them firm and very easy to thinly slice with a paring knife. Alternatively, you could use a mandoline, if you have one, or the slicing attachment of a food processor.
This one rivals Smells Like Home’s three-cheese pizza with rosemary and pepperoni as my all-time favorite. It is seriously AWESOME.
- 1 lb pizza dough (storebought or homemade)
- 2 Roma tomatoes, sliced very thin
- 1 cup (4 ounces) Fontina cheese
- 2 to 4 tbsp pitted black olives, sliced
- 2 to 4 slices thinly-sliced prosciutto, torn into 2-inch pieces
- Place a pizza stone or baking sheet in the oven. Preheat the oven to 500 degrees.
- Sprinkle cornmeal all over a pizza peel or other sturdy, flat, moveable surface.
- On a lightly floured surface, roll and stretch the pizza dough into a 12-inch circle. Gently transfer the dough to the peel and reshape if necessary.
- Sprinkle the fontina cheese over the crust, leaving a ½-inch border around the edge.
- Spread the tomato slices in a single layer over the cheese. Sprinkle the olives on the pizza, then arrange the torn pieces of prosciutto over the top. Sprinkle oregano to taste.
- Bake for 15 to 20 minutes. Let rest for 10 minutes, then cut into 8 wedges.
Recipe adapted from Cooking Light