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Appetizers

Artisan Pesto Pizza

Ingredients

  • 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

Preparation

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.