Artisan Pesto Pizza
- 8 Roseli® Premium Artisan Pizza Crusts
- 2 cups kale pesto
- 8 cups Roseli® Four Cheese Pizza Blend
- 24 each sliced Prosciutto
- 1 bunch basil
- 4 pounds Rykoff Sexton® Slow Roasted Tomatoes
Prepare par-baked Premium Artisan Pizza Crust per 1 each 10" shell:
- Spread 1/4 cup kale pesto
- Sprinkle 1 cup shredded cheese
- Top with 2 cups slow roasted tomatoes (drain oil from tomatoes)
- Place on pizza stone or impinge rack at 400°F for 4-5 minutes, high fan, until pizza cheese is bubbly and golden.
- Top with fresh torn basil leaf and 3 each paper-thin prosciutto slices.
Serve 1/3 pie (10" pie cut into three servings)
Yield: 24 slices.