Easy Thin Crust Pizza with Spinach and Prosciutto

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Salt

  Table

  1 tsp or 6g

• Yeast

  Leavening agents, baker's, active dry

  1 tsp or 4g

• Water

  Plain, clean water

  1 cup or 237g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Corn flour

  Whole-grain, white

  ¼ cup or 29g

• Pizza sauce

  Canned, ready-to-serve

  ⅔ cup or 168g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Spinach

  Raw

  1 cup or 30g

• Prosciutto

  Dry Cured Ham - President's Choice

  8 slices or 112g

• Mozzarella cheese

  Part skim milk

  3 cup, shredded or 336g

Directions

1. Preheat oven to 450 degrees F and heat a pizza stone.
2. Mix flour, salt, and yeast together in a large mixing bowl.
3. Add water and oil, and stir with a spoon until the flour becomes a dough. Knead dough until it is nice and smooth. Dust with flour to prevent sticking. (Since this will be thin crust pizza, there is no need to wait for the dough to rise.
4. Divide dough into two balls. Using a rolling pin, shape dough balls into two round pizzas.
5. Dust a pizza peel with the cornmeal to prevent sticking and lay one of the pizzas on it.
6. Spread half the pizza sauce over pizza. Add half chopped veggies, prosciutto, and cheese.
7. Bake in oven on pizza stone for 10-15 minutes or until cheese turns golden. Repeat for second pizza.

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