Sun-Dried Tomato and Prosciutto Pizza

Sun-Dried Tomato and Prosciutto Pizza

An Italian treat in 15 minutes! Top a crispy crust with rich sun-dried tomatoes, salty prosciutto, fresh basil and shredded mozzarella.

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

16

servings

1
package (10 oz) ready-to-serve thin Italian pizza crust (12 inch)
1/4
cup sun-dried tomato spread
3
ounces thinly sliced prosciutto, cut into thin strips
2
tablespoons shredded fresh basil leaves
1
cup finely shredded mozzarella cheese (4 oz)
  1. Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
  2. Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To easily shred basil, tightly roll up the leaves like a cigar and cut into thin crosswise strips.
Do-Ahead
You can assemble the pizza up to 2 hours ahead of time. Keep it covered in the refrigerator, and bake just before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 220mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.