Ingredients
1 pound pizza dough, cut in half
Flour, for dusting
½ cup ricotta cheese, divided
Gran Mendoza Extra Virgin Olive Oil, for brushing and drizzling
¼ cup Basil Pesto Spread
5-6 slices prosciutto or speck
½ cup Dried Tomatoes, roughly chopped
Fresh basil leaves, roughly torn
Grated Parmesan cheese
Instructions
Preheat the oven to 550 degrees Fahrenheit. If using a pizza stone, place that on the bottom center of the oven to preheat.
On a lightly floured surface, roll each ball of pizza dough into an oblong shape and brush a thin layer of olive oil onto the dough. Fold the dough over itself and transfer to the preheated oven.
Bake the pizza doughs until golden brown and puffed up, for about 8-10 minutes.
Once done, remove from the oven and let cool for a few minutes.
Gently open the pizza dough and spread a thin layer of ricotta cheese on the bottom and a thin layer of pesto on the other side. Layer a few slices of prosciutto, chopped sundried tomatoes, basil leaves and grated Parmesan cheese.
Drizzle with more olive oil and aged balsamic over the top. Close the sandwich, cut in half and enjoy.
Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen
