Prosciutto Pesto Pizza
I developed this prosciutto pesto pizza for my young grandson who hasn't acquired a taste for veggies yet. He scarfs it up and doesn't even notice the edamame. It's also a hit with my other grandkids and nieces—not to mention all of their parents! —Don Manzagol, Campbell, California
Ingredients
- 1 tube (11 ounces) refrigerated thin pizza crust
- 1/4 cup prepared pesto
- 2 cups shredded Monterey Jack cheese
- 3 ounces thinly sliced prosciutto, cut into bite-sized pieces
- 1/2 cup frozen shelled edamame, thawed
- 1/2 cup sliced almonds
Directions
- 1. Preheat oven to 400°. Unroll and press dough onto the bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.
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