Pesto-Prosciutto & Tomato Pizza! This simple and quick pizza is vibrant in color and flavor. With prosciutto and tomatoes, it’s sure to satisfy meat and veggie lovers alike!
Recipe Features:
- Easy, premade crust and pesto
- Colorful tomatoes
- Flavorful prosciutto
Ingredient Notes For This Pesto-Prosciutto & Tomato Pizza:
- Pizza Crust – I buy a premade version because it make for a super quick and easy recipe.
- Tomatoes – I use both mini and larger size tomatoes here and both work great.
- Basil – You can add the basil either before or after cooking. However, I like to add it after it comes out of the oven. This way, the basil will keep its nice green color and its fresh flavor.
This pizza is colorful, tasty and quick, and I guarantee it will be a winner! Be sure to give this recipe a try and let me know what you think by leaving a comment below.
And, for more delicious recipes, please give these a try:
- Sausage & Artichoke Stuffed Shells
- Pizza on a Stone (Tips For Perfectly Crispy Crust)
- Easy Tomato Basil Chicken Pasta
- Creamy Rotini with Corn and Sausage
- Parmesan Spaghetti Squash with Sausage
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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!
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Pesto-Prosciutto & Tomato Pizza
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
Description
This simple and quick pizza is vibrant in color and flavor! With prosciutto and tomatoes, it's sure to satisfy meat and veggie lovers alike!
Ingredients
- 2 Pizza Crusts, store bought and pre-made
- 1 13.5 oz jar Classico Traditional Basil Pesto
- 1 4 oz pkg Prosciutto, left whole or torn in half
- 1 container Colorful Mini Tomatoes, halved (or 2 large Tomatoes)
- Fresh Mozzarella, torn
- Fresh Basil, torn or cut
Instructions
- Prep: Preheat oven according to package directions. Prep all other ingredients.
- Pesto: Spread a good layer of pesto over the pizza crusts.
- Put it together: Top with prosciutto, tomatoes, and mozzarella.
- Bake: Bake until the crust is crispy and the cheese is melted.
- Basil: Add fresh basil, cut and serve immediately!
- Optional: Serve with a side salad and fruit.
Notes
- Tomatoes: I’ve used both mini and larger size tomatoes for this recipe and both work great.
- Basil: You could add the basil either before or after cooking. However, I like to add it after it comes out of the oven, because it keeps its nice green color and most importantly it keeps its fresh flavor.
- Category: Main Course
- Cuisine: Italian
