Fresh Mozzarella - Prosciutto Pizzas

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Pizza. Delicious? Check. Convenient? Check. Inexpensive? Double check. Healthy?

Ah.

Here is where one of our very favorite comfort foods falls short. Loaded with refined flour and simple carbohydrates, pizza crust isn't as great for your body as it is for your taste buds. This is extremely unfortunate because pizza is so. Darn. Amazing! The people of ancient times certainly agreed - according to the article "History of Pizza," "The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy... An often recounted story holds that on 11 June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the 'Pizza Margherita', a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy as on the Italian flag." Well, I'm sure Raffaele Esposito was pleased both with how his new variation of pizza looked and tasted. Seriously, this genius deserves to be in our every day history textbooks; his contributions to cultural geography are undeniable. What on Earth would we do without our precious pizza?
To be frank, we would live. In fact, we would probably thrive. But that is not the point. A good pizza is one of the great joys of life, and my philosophy is that food can be both scrumptious and nutritionally sound. That's why I was thrilled when I stumbled across Capello's Pizza Crust in the frozen section of my local grocery store. I believe I've mentioned Capello's before, and for good reasons: this Paleo-friendly crust is not only grain and gluten free, but also has a fantastic texture and flavor. When I'm in a time crunch, or am simply craving some pizza while I watch Titanic, I whip up a Capello's pizza. Such was the case this evening, when I invented a Fresh Mozzarella - Prosciutto Pizza. With plenty of homework to complete, and a workout to attend to, I needed a simple, healthy, and mouthwatering recipe. So, as I often do when in doubt, I created my own. I hope you enjoy the Fresh Mozzarella - Prosciutto Pizzas as much as we did!

Fresh Mozzarella - Prosciutto Pizzas - Serves 4-6
*Note: This is not a sponsored recipe

 Ingredients

  • 2 Capello's Naked Pizza Crusts (one is typically not enough to serve my hungry household). If you aren't Paleo, a generic pizza crust will work fine, too.
  • About 16 oz. Fresh Mozzarella, or enough to satisfy your love of cheese. I like the brand Belgioioso, and often buy the pre-sliced version to save time. 
  • Pizza sauce of choice. Go for one that is low in sugar, and slather as much as you want onto your crusts. I love saucy pizzas, but my sister doesn't. Feel free to adjust it to your tastes!
  • 4-6 slices of prosciutto, ripped or sliced into bite-sized pizzas
  • A few handfuls of heirloom (or regular) cherry tomatoes
  • Italian herb seasoning, salt, and pepper to taste
  • Leafy greens of choice (I'm still obsessed with arugula)
Execution
Preheat the oven to 450 degrees Fahrenheit, according to the Capello's Crust instruction. Make sure you have your two sheet pans in the oven while it preheats. Place your frozen crusts (CAREFULLY!) onto the hot pans, and smear on your pizza sauce. Lay your sliced mozzarella on top, and sprinkle the pizzas with the Italian herb seasoning, salt, and pepper. Bake for 7 to 8 minutes. Remove the pizzas from the oven. Quickly, so that the pizzas don't cool down too much, scatter the ripped prosciutto and the cherry tomatoes all over the melty cheese. Return to the oven and bake for another seven minutes. If a crispier crust or burst tomatoes are more up your alley, bake a little longer. When they are finished cooking, transfer the pizzas to a cutting board and slice. Top with leafy greens, or use the veg as a light side salad. Enjoy! 


Pizza Jokes are all about the delivery.
- Maya

Photo by Maya, Photo by Jon Tyson on Unsplash, Photo by Maya, Photo by Alex Holyoake on Unsplash

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