Pizza Margherita with Prosciutto and Basil
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the crust:
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • corn meal, to cover the baking sheet or pizza stone
For the sauce:
  • 1 1/2 cups canned crushed tomatoes
  • 1 clove garlic, minced
  • 4 large basil leaves, shredded
  • salt and pepper
  • 1/2 teaspoon dried oregano
  • fresh mozzarella, sliced (quantity up to your preference- I had around 12 slices)
  • 4 large basil leaves, shredded
  • 2 slices prosciutto, chopped into smaller pieces
  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. While dough is rising, in a pan over medium heat, heat oil. Cook garlic until lightly cooked. Add tomatoes, oregano, shredded basil, and salt and pepper and simmer sauce until dough is ready to go.
  4. Turn dough out onto a baking sheet or pizza stone that has been covered in corn meal. A good idea is to cover your hands in flour first so that the dough doesn't stick too much to your fingers (something I found out after attempting).
  5. Ladle sauce over the pizza, and place mozzarella, prosciutto, and basil over as you like.
  6. Bake for 20-25 minutes. When done, let sit for a few before slicing and serving (so you don't burn your mouth off!)
Recipe by Total Noms at