Ingredients
Scale
- 2, 12inch rounds of pizza dough, raw
- flour for rolling out dough
- 2 tablespoons corn meal
- 4 tablespoons olive oil
- 2 cups fresh mozzarella, slices 1/4 inch thick
- 2/3 cup ricotta cheese
- 3/4 cup parmesan cheese
- 1 cup fresh blueberries
- 8 thin slices prosciutto di parma
- 1/4 cup basil, roughly chopped
Instructions
- Put a pizza stone or cookie sheet in your oven and pre-heat oven to 500°.
- On a lightly floured cutting board, roll out both of pizza dough’s to about 12 inches in diameter.
- Lift up each dough and spread corn meal on the cutting board and place dough on top of corn meal.
- Spread the olive oil evenly over both doughs.
- Divide the cheeses and blueberries evening over both pizzas.
- Pull the pizza stone or cookie sheet out of the oven and with a pizza paddle or 2 large spatulas place the pizza’s on the hot sheet and return to the oven. Bake for 10-15 minutes.
- Remove the pizzas from the oven and top with prosciutto and basil, slice and serve.
Notes
- You can make your own dough or buy it from the grocery store, I really like Trader Joe’s packaged dough or sometimes you can get dough from your local pizza parlor.
- When buying prosciutto, make sure to get prosciutto di parma, it’s texture and flavor make all the difference.
- You can add more or less ingredients to each pizza based on your preference!