If you're not a fan of smoked cheese, use pizza mozzarella, Gouda or Fontina.
- Prep time 10 minutes
- Total time 30 minutes
Ingredients
Method
Position rack in lower third of oven; preheat to 500°F. Line baking sheet with parchment paper. On lightly floured work surface, roll out or press dough into 16- x 8-inch oval. Transfer to prepared pan; prick all over with fork. Brush with pesto, spreading to edge; sprinkle with 1 1/2 cups of the mozzarella.
Bake until crust is light golden and cheese is melted, about 5 minutes. Arrange prosciutto over crust; top with remaining mozzarella. Bake until bottom of crust is golden and crisp, about 6 minutes. Let stand for 10 minutes; slice into 2-inch squares.
CHANGE IT UP: Make it vegetarian
Substitute 1/3 cup thinly sliced sun-dried tomatoes for the prosciutto.
Makes about 28 squares.
Nutritional facts Per square: about
- Sodium 159 mg
- Sugars 1 g
- Protein 4 g
- Calories 65
- Total fat 3 g
- Potassium 9 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 3
- Folate 6
- Calcium 4
- Vitamin A 2
