Ingredients
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)
Preparation
Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.
