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Prosciutto Pesto Pizza

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

I developed this prosciutto pesto pizza for my young grandson who hasn't acquired a taste for veggies yet. He scarfs it up and doesn't even notice the edamame. It's also a hit with my other grandkids and nieces—not to mention all of their parents! —Don Manzagol, Campbell, California
Prosciutto Pesto Pizza Recipe photo by Taste of Home

Ingredients

  • 1 tube (11 ounces) refrigerated thin pizza crust
  • 1/4 cup prepared pesto
  • 2 cups shredded Monterey Jack cheese
  • 3 ounces thinly sliced prosciutto, cut into bite-sized pieces
  • 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup sliced almonds

Directions

  1. Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.

Nutrition Facts

2 pieces: 419 calories, 25g fat (10g saturated fat), 46mg cholesterol, 922mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 21g protein.

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