Cheesy Pesto Bread with Crispy Prosciutto
 
 
Yield: 6 servings
Ingredients
  • 16 ounces pizza dough
  • 3 ounces sliced prosciutto
  • 3 tablespoons pesto
  • 2 tablespoons freshly grated Parmesan
  • 4 ounces shredded mozzarella
  • 1 egg
Directions
  1. Set the dough out to come to room temperature. Preheat the oven to 350 degrees F. Line a baking sheet with nonstick foil and set aside. Meanwhile, crisp the prosciutto in a nonstick skillet over medium-high heat. Flip the prosciutto once it becomes slightly browned then continue to cook until the other side is slightly browned as well. Once done, turn off the pan and lay the crispy prosciutto on a paper towel to soak up any grease.
  2. Using cornmeal or flour so it doesn’t stick, roll out the dough on a clean surface until it is roughly the shape of an 11” x 14” rectangle. I usually hold it then let gravity stretch the dough to get it started. Leaving a 1” border, evenly spread the pesto on the dough. Sprinkle the pesto with 1 tablespoon of the Parmesan. Next, evenly lay the crispy prosciutto. Top with the shredded mozzarella.
  3. Beat the egg in a small bowl. Lightly brush the egg on the border you left. Gently fold the short edges in then, working carefully, tightly roll the dough up lengthwise. You want to be rolling from long edge to the other long edge, being sure to tuck in the short edge sides as needed. When you’re done rolling, pinch the dough at the seam to seal it. I like to pinch it twice to make sure it’s really tight. Carefully place the bread roll seam side down on the prepared baking sheet. Lightly brush the egg on all exposed top and sides of the roll then sprinkle with the remaining tablespoon of Parmesan.
  4. Bake for 22-25 minutes, or until the top is golden brown. Let cool slightly then cut into slices and serve.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/03/21/cheesy-pesto-bread-with-crispy-prosciutto/