Pesto Prosciutto Ricotta Wraps Recipes

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PROSCIUTTO PESTO PIZZA



Prosciutto Pesto Pizza image

This is an original recipe that combines many of my favorite flavors. The saltiness from the proscuitto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week...and it never gets old. Leftovers are great too...if you have any!

Provided by L-Burden

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb prepared pizza dough (I use Trader Joe's fresh dough)
3 -4 tablespoons pesto sauce (prepared)
1/2 cup ricotta cheese
3 ounces prosciutto
8 ounces mozzarella cheese, shredded
1/2 cup chopped kalamata olive
1/2 cup chopped sun-dried tomato
1 tablespoon parmesan cheese, grated

Steps:

  • Preheat oven to 450 degrees.
  • Flour pizza dough and roll out to 12 inches in diameter.
  • Spread pesto on dough with the back of a spoon.
  • Spread ricotta on top of pesto.
  • Lay strips of proscuitto on top of ricotta.
  • Cover the proscuitto with mozarella.
  • Add olives and tomatoes in an even layer on pizza.
  • Sprinkle parmesan on top.
  • Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
  • Let cool 3-5 minutes before slicing.

Nutrition Facts : Calories 265.7, Fat 19, SaturatedFat 10.5, Cholesterol 61.6, Sodium 688.4, Carbohydrate 7, Fiber 1.4, Sugar 3.2, Protein 17.6

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