Pesto & Prosciutto Pizza

Bring your pizza experience to a whole new level with the addition of Cracker Barrel Signature Extra Old & Mozza Shredded Cheese. Topped with some special, yet simple ingredients, this pesto and prosciutto pizza is a unique twist to an Italian classic.

  • 11
    Ingredients
  • 30
    Minutes
  • 4
    Servings

Ingredients

  • 1 cup (250 mL) Cracker Barrel Signature Extra Old & Mozza Shredded Cheese
  • ½ lb (250 g) pizza dough
  • 1 tbsp (15 mL) corn meal
  • ¾ cup (185 mL) basil pesto
  • 1 cup (250 mL) cherry or grape tomatoes, cut in half
  • 8 slices prosciutto, torn
  • ¼ cup (65 mL) sliced black olives
  • 1 tsp (5 mL) fresh parsley, chopped
  • 1 tsp (5 mL) fresh rosemary, chopped
  • 1 tsp (5 mL) fresh thyme, chopped
  • ½ cup (125 mL) arugula

Directions

  1. Preheat oven to 450° F (235° C). On a work surface, sprinkle and spread out the corn meal. Divide the pizza dough into 4 portions and roll out and shape each into a rectangle.
  2. Spread pesto over each crust, leaving a small border around the edges. Sprinkle each crust Cracker Barrel Signature Extra Old & Mozza Shredded Cheese, then top with cherry tomatoes, torn prosciutto pieces and black olives.
  3. Bake for 13-15 minutes or until crust has desired amount of browning and cheese is bubbling.
  4. Remove from oven and garnish with freshly chopped herbs and arugula.