Yield: 1 12" pizza
Olive oil, as needed
1-1/4 c. flour
1- 3/4 tsp salt
1-1/4 tsp quick rise yeast
1/3 c. purchased or homemade pesto
6 ripe plum tomatoes, sliced 1/4 inch thick
2 oz. thinly sliced Prosciutto di parma, cut into strips
3/4 c. Parmigiano Reggiano in thin shavings or coarsely grated
Freshly ground black pepper (optional)
Adjust oven rack to lowest position. Preheat oven to 500F.
Lightly coat a 12-inch pizza pan with olive oil.
To make dough: In a food processor container combine 1 c. of the flour, the salt, yeast, 1 T. olive oil and 3/4 c. of very warm water. Pulse three times to blend. Add the remaining 1-1/4 c. flour; process until mixture forms a ball; process until fully kneaded, about 45 seconds longer. Place dough in a bowl coated with olive oil; turn to grease top; cover and let rest for 15 minutes.
On the pizza pan, pat and gently stretch dough into a 12-inch round. Spread 2 T. of pesto over the dough, leaving a 1/2 inch border. Arrange tomato slices on top. Bake until crust is golden brown, about 18 minutes.
Top with prosciutto di parma strips and Parmigiano Reggiano shavings. Drizzle with remaining pesto. If desired, sprinkle pizza with black pepper.