PROSCIUTTO, TOMATO, AND CHEESE PIZZA

FOR THE BASIC PIZZA DOUGH:
2 to 2 1/2 cup unsifted all purpose flour
1 pkg. rapid rising dry yeast
1/2 tsp. salt
2/3 cup very warm water (120-130 degrees F)
1 tbsp. olive oil
1 tbsp. honey
FOR THE TOMATO SAUCE:
1/4 cup olive oil
2 cloves garlic
1/8 tsp. crushed red pepper
1 1/2 lbs. plum tomatoes, skinned, seeded and coarsely chopped
1/2 tsp. salt
1/2 tsp. ground black pepper
FOR THE PIZZA:
1 tbsp. cornmeal
1/4 lb. smoked Mozzarella cheese, thinly sliced
1/4 lb. provolone, thinly sliced
1/4 lb. prosciutto, thinly sliced and torn into 1x2-inch pieces
1/2 cup fresh basil leaves

TO PREPARE THE BASIC PIZZA DOUGH:
In large bowl, combine 2 cups flour, yeast and salt. Combine water, oil, and honey; add all at once to flour mixture. Stir until soft dough forms. Turn dough out onto floured surface. Knead dough, adding some of the remaining flour if necessary, until dough is very elastic, about 10 to 15 minutes. (Dough should be soft, do not add too much flour.)

Lightly oil a bowl. Place dough in bowl, turning to bring oiled side up. Cover with a clean cloth; let dough rise in a warm place, away from drafts, until double in size, about 40 minutes.

TO PREPARE THE TOMATO SAUCE:
In large skillet, heat olive oil. Add garlic and cook 5 minutes or until lightly browned.

Add crushed red pepper and cook 1 minute.

Stir in tomatoes, salt, and black pepper. Cook, stirring occasionally, 7 minutes or until tomatoes soften and sauce thickens; set aside.

TO PREPARE THE PIZZA:
Heat oven to 450 degrees F. Lightly dust pizza stone with cornmeal.

Roll out pizza dough into a 14-inch round; roll edge to make a thin border. Spread tomato sauce on dough. Top with the smoked Mozzarella cheese.

Bake on lower rack of oven about 8 minutes.

Remove from oven; top with prosciutto, basil leaves and provolone cheese.

Return to oven about 7 to 8 minutes or until cheese begins to brown. Serve immediately.

Source: Country Living magazine