INGREDIENTS
- 7 oz pizza dough or mammoth bread-type flatbread
- 2/5 cup salsa
- 6 slices prosciutto
- 2 oz sliced red onion separated into rings
- 2 oz raw milk cheese cut into thin slices
- 1 tbsp chopped fresh basil
- 3 1/2 oz heritage du canton cheddar with basil and tomato or herbs and spices, shredded
- 1 tbsp balsamic vinegar
- 2 tbsp mezzo olive oil
METHOD
- Preheat oven to 500F.
- Roll out pizza dough. Put dough or flatbread on a baking sheet.
- Spread salsa on crust. Cover with prosciutto and cheese slices, onion rings, and basil. Top with shredded cheddar.
- Bake until browned.
- Drizzle a little balsamic vinegar and olive oil over the pizza just before serving.
