Title: Prosciutto Tomato Pizza
Categories: Pizza
Yield: 12 Servings

		Crust
1	cn	Tomato sauce; (8 ounces)
1	ts	Italian seasoning
1		Garlic; finely chopped
3	c	Shredded mozzarella or Fontina
		Cheese (12 ounces)
1	sm	Onion; thinly sliced and
		Separated into rings
1/4	c	Grated Parmesan cheese
2	tb	Chopped fresh or
2	ts	Dried basil leaves
1/2	lb	Prosciutto
2	lg	Plum tomatoes
		CRUST
1	pk	Active dry yeast
1	c	Warm water (105 to 115 degrees)
2 1/2	c	All-purpose flour
2	tb	Olive or vegetable oil
1	ts	Sugar
1	ts	Salt

Place oven rack in lowest position. Grease 2 cookie sheets or 12-inch pizza pans. Heat oven to 425 degrees. Prepare Crust. Mix tomato sauce, Italian seasoning and garlic. Cut prosciutto or fully cooked smoked ham into julienne strips (2 X 1/4 X 1/8 inch). Divide dough in half. Pat each half into 11-inch circle on cookie sheet with floured fingers. Top with tomato sauce mixture, onion and Fontina cheese. Sprinkle with basil, prosciutto and plum tomatoes (coarsely chopped). Top with Parmesan cheese. Bake one pizza at a time 15 to 20 minutes or until crust is golden brown. 2 PIZZAS (6 SLICES EACH); 225 CALORIES PER SLICE. CRUST Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. In our 1956 cookbook, pizza appeared as both an appetizer and a main dish. Our recipe came from a staff member who sampled the delights of pizza on a vacation in Italy. A variety of your favorite toppings can be added to the basic cheese pizza. For each 12-inch pizza, try one or more of the following: 1/2 pound ground beef or bulk Italian sausage, cooked and well drained; 1 package (3-1/2 ounces) sliced pepperoni; 1 package (6 ounces) sliced Canadian-style bacon; 1/4 cup sliced mushrooms, pitted ripe olives, chopped onions or chopped bell pepper. - - - - - - - - - - - - - - ~ ~ - - Contributor: Betty Crocker's Cookbook Preparation Time: 0:00

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