Yield: one 12" pizza. as needed, olive oil 1 1⁄4 cups flour 1 3⁄4 tsp. salt 1 1⁄4 tsp. quick-rise yeast 1⁄3 cup prepared pesto (recipe follows) 6 ripe plum tomatoes, sliced 1⁄4” thick 2 oz. thinly sliced Prosciutto di Parma, cut into strips 3⁄4 cup Parmigiano Reggiano in thin shavings* or coarsely grated Pesto: 1 cup loosely packed basil leaves 5 Tbsp. olive oil 3 Tbsp. grated Parmigiano Reggiano 1⁄2 tsp. chopped garlic Adjust oven rack to lowest position. Preheat oven to 500°F. Lightly ...

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