YIELD: One 12-inch pizza Olive oil,as needed 1 1/4 cups flour 1 3⁄4 tsps.salt 1 1⁄4 tsps.quick-rise yeast 1 ⁄3 cup purchased or homemade pesto* 6 ripe plum tomatoes,sliced 1⁄4-inch thick 2 oz.thinly sliced Prosciutto di Parma, cut in strips 3 ⁄4 cup Parmigiano Reggiano in thin shavings**or coarsely grated Freshly ground black pepper (optional) Preheat oven to 500°F. Lightly coat a 12-inch pizza pan with olive oil. To make dough: In a food processor container, combine 1 cup of the flour, ...

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