Prosciutto-Mozza Pizza

• 1 pound refrigerated fresh pizza dough
• 1 tablespoon cornmeal
• 2/3 cup lower-sodium marinara sauce (such as McCutcheon's)
• 6 ounces fresh mozzarella cheese, thinly sliced
• 2 teaspoons olive oil
• 2 ounces thinly sliced prosciutto, torn into 1/2-inch-wide strips
• 1/4 cup small fresh oregano leaves

1. Let the dough stand at room temperature, covered, for 30 minutes.
2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u0b0 (keep pizza stone or baking sheet in oven as it preheats).
3. Roll the dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread sauce over dough, leaving a 1/2-inch border; top with cheese. Bake at 500u0b0 for 14 minutes or until crust is golden and cheese is lightly browned. Remove from oven; brush outer crust with olive oil. Arrange prosciutto over pizza; top with oregano. Cut into 6 large slices.

dough, cornmeal, lower, mozzarella cheese, olive oil, oregano

Taken from www.myrecipes.com/recipe/prosciutto-mozza-pizza (may not work)