John Hanrahan

Winlock, WA

Creative Creations

PROVOLONE & PROSCIUTTO PESTO PANINI PIZZAS
Yields 6 servings
6 Mama Mary’s 7 inch Gourmet Pizza Crusts
1/2 cup prepared Basil Pesto sauce
3 Roma tomatoes, peeled and thinly sliced
10 ounces Prosciutto , (or ham) thinly sliced
10 ounces Provolone cheese, thinly sliced
1 small bunch arugula or baby spinach leaves, washed and dried
Olive oil for brushing the crusts
3 teaspoons fresh rosemary, chopped
Preheat oven to 450º F.
Line a large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall.
Spread crusts with pesto sauce. Divide and layer the following ingredients among three crusts: tomatoes, Prosciutto, Provolone and arugula.
Cover with remaining crust, pesto-side down. Press down firmly and place on prepared baking sheet.
Reduce oven temperature to 425º F. Brush crust tops with olive oil. Bake 8 minutes.
With a large spatula flip pizzas over, brush tops with olive oil and sprinkle with rosemary.
Bake an additional 5-7 minutes or until cheese is melted. Remove from oven and cool before slicing each pizza into in halves or quarters.