Sweet and salty, this unique pizza is so delicious. I've changed the shape of the crust to create interest and chose to leave out the traditional red sauce in favor of sauteed fruits and vegetables. The cheese and fresh herbs add a great touch to finish it off. This can also be served as an appetizer by slicing it into thin slices on the diagonal. Serve the slices over a bed of Boston lettuce leaves and save the pineapple cap as a garnish. Finish off the meal with some vanilla yogurt topped with 1 tablespoon chopped pistachios for a power lunch!
- 7 ounces prepared pizza dough, divided into 2 balls
- All-purpose flour, for dusting
- 1 teaspoon olive oil
- 1 teaspoon crushed red pepper flakes
- 2 ounces prosciutto, chopped
- 1 cup finely chopped red onion
- 1 cup chopped fresh pineapple
- 1/4 cup reduced-fat shredded mozzarella
- Freshly ground black pepper
- Chopped fresh basil leaves, for garnish
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out the dough balls to form 2 long rectangles and put them onto parchment lined baking sheets.
Put the olive oil in a medium skillet over medium-high heat and add the red pepper flakes. Allow the flakes to sizzle and season the oil. Add the prosciutto and onion and cook until browned, about 7 to 10 minutes. Stir in the pineapple. Divide the mixture and spread it over the 2 pizza doughs. Top each pizza with half the mozzarella cheese and a few grindings of black pepper. Cook until the cheese is melted, about 7 to10 minutes. Sprinkle with fresh chopped basil for a flavor boost. Slice each pizza on the bias with a pizza cutter and serve.