Parma Ham and Cheese Pizza

Yield: one 12" pizza.

as needed, olive oil
1 1⁄4 cups flour
1 3⁄4 tsp. salt
1 1⁄4 tsp. quick-rise yeast
1⁄3 cup prepared pesto (recipe follows)
6 ripe plum tomatoes, sliced 1⁄4” thick
2 oz. thinly sliced Prosciutto di Parma, cut into strips
3⁄4 cup Parmigiano Reggiano in thin shavings* or coarsely grated


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