Pizza Semplice con Prosciutto Crudo

Pizza Semplice con Prosciutto Crudo
This is similar to the Margherita, but contains only three items for the topping: tomatoes, aged provolone cheese, and prosciutto di Parma. It makes a stunning display on a buffet table – the prosciutto captures hungry eyes! It is easy to make and follows procedures of the Margherita.
Ingredients for the dough for 4 pizze:
See Pizza di Napoli: La Margherita
Ingredients for the Topping:
1 lb of aged provolone cheese, shredded
8 peeled Roma tomatoes, seeded, and strained
A little extra-virgin olive oil to drizzle
16 slices of Prosciutto di Parma cut thin as seen in picture
Preparation:
See Pizza di Napoli: La Margherita, for the preparation of pizza dough.
Preheat oven to 425ºF. Take the pizza dough and divide it into four pieces. Knead the dough briefly on a floured surface. Take your pizza peel and flour the surface generously to allow for easy transfer to the oven stone. Place dough on the peel, smacking your hand against it to flatten. Then using a rolling pin, stretch the dough out, creating a round shape – get your dough rolled out thin – no thicker than ¼ - 3/8 of an inch for a pizza semplice con prosciutto crudo. Drizzle a little olive oil over dough surface, then take a ¼ of the tomato sauce and put on dough. Distribute salt and a ¼ of the aged provolone and then place pizza on the oven pizza stone for about 10-14 minutes, depending on your oven. Remove from oven and place on wooden board, and let cool for 10 minutes. Arrange 4 prosciutto di Parma slices on the pizza. Slice and serve!
Buon appetito!