Buttered Cabbage And Parma Ham Topping

• 1 10-inch pizza shell already prepared (see above)
• 2 to 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled and sliced lengthwise
• 1 14-ounce can plum tomatoes
• 1/4 cup basil leaves
• 1/4 cup tomato puree
• 4 ounces cooked cabbage
• 1 tablespoon softened unsalted butter (optional)
• 3 ounces cream cheese
• 4 ounces Parma ham
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 500 degrees for one hour.
2. To make the pizza sauce, heat the oil in a saucepan and add the garlic and cook for two to three minutes without coloring.
3. Add the tomatoes and the basil.
4. Simmer for 15 to 20 minutes.
5. Over moderate heat, thicken the sauce with tomato puree.
6. Spread the sauce over the pizza shell (leftover sauce will keep a week in the refrigerator).
7. Place the cabbage in the center of the sauce-covered pizza dough.
8. Dot with softened butter.
9. Place dots of the cream cheese in a circle around the cabbage.
10. Layer the outer edge in a circle with slices of Parma ham.
11. Sprinkle the ham generously with freshly grated Parmesan cheese.
12. Slide the pizza onto the pizza tile and bake in preheated 500-degree oven for 10 minutes.

extravirgin olive oil, garlic, tomatoes, basil, tomato puree, cabbage, butter, cream cheese, parma ham, parmesan cheese

Taken from cooking.nytimes.com/recipes/7510 (may not work)