Pesto-Prosciutto & Tomato Pizza

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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!

Pesto-Prosciutto Pizza With Tomatoes & Mozzarella

Recipe Features:

  • Easy, premade crust and pesto
  • Colorful tomatoes
  • Flavorful prosciutto
Pesto-Prosciutto & Tomato Pizza

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.

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Pesto-Prosciutto & Tomato Pizza

Pesto-Prosciutto & Tomato Pizza


  • Author: Naomi
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings 1x

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

Units Scale
  • 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

  1. Prep: Preheat oven according to package directions. Prep all other ingredients.
  2. Pesto: Spread a good layer of pesto over the pizza crusts.
  3. Put it together: Top with prosciutto, tomatoes, and mozzarella. 
  4. Bake: Bake until the crust is crispy and the cheese is melted. 
  5. Basil: Add fresh basil, cut and serve immediately! 
  6. 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

Keywords: Easy Baking, Main Dish, Pesto, Pizza, Tomato

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