Prosciutto Pizza.jpg

Prosciutto Mozzarella Pizza

Prosciutto is a cured ham from Italy that’s slightly salty, but as it bakes on top of this pizza it gets nice and crispy, almost like bacon. It’s just delicious!

5 from 1 vote
Prosciutto Pizza.jpg
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Prosciutto Mozzarella Pizza

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 Servings
Calories: 185kcal

Ingredients

  • 1 Quinoa Pizza Crust
  • ¼ cup canned or jarred pizza sauce
  • ¾ cup shredded mozzarella cheese
  • 3 slices Prosciutto di Parma
  • Arugula for garnish (optional)
  • Drizzle of extra-virgin olive oil optional

Instructions

  • Prepare the pizza crust according to the instructions.
  • When the crust is done baking, remove it from the oven and top it with the sauce. Layer on the cheese. Tear the prosciutto into smaller pieces and arrange on top of the cheese. Bake for 12-15 minutes until the cheese has melted and is starting to brown, and the edges of the prosciutto are crispy. Let cool for 5 minutes before slicing. Garnish with arugula and drizzle with olive oil before serving if desired.

Nutrition

Nutrition Facts
Prosciutto Mozzarella Pizza
Amount Per Serving
Calories 185 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Cholesterol 41mg14%
Sodium 506mg21%
Potassium 157mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 11g22%
Vitamin A 415IU8%
Vitamin C 2.1mg3%
Calcium 212mg21%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Alyssa Rimmer Gluten-Free Magazine
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