Heirloom Tomato Pizza Recipe and a Giveaway!

I received  a bottle of Carapelli Olive Oil, in exchange for posting this fabulous recipe!

The nice folks at Carapelli Olive Oil have asked me to share some summer recipes with you.  Now, I have to admit that I’m not the best cook in the world.  But given a recipe like this, how could I fail?  Not to mention, I’m a huge fan of olive oil.  It is not only a healthy alternative even for those of us that are on a diet, but it tastes good too!

This is the first recipe in a three week series, and I will be giving away a free 17 oz. bottle of Carapelli Premium 100% Italian Extra Virgin Olive Oil at the end of the three weeks!  How to enter?  Simply leave a comment below answering the following question:

What toppings do you like on your pizza?

I’ll start you off.  I love pepperoni, green peppers, jalapenos and anchovies.  Yep, I’m a bit weird.  Even the hubby who swore to love, honor and cherish me, will not share a pizza with me.  Ha!

So, check out the first awesome recipe!

Heirloom Tomato Pizza with Prosciutto and Provolone Cheese

1 (1 pound) frozen pizza dough, thawed or fresh pizza dough*
1 tablespoon cornmeal
1-1/2 tablespoons plus 1/2 teaspoon Carapelli Organic Extra Virgin Olive Oil, divided
1/4 cup pizza sauce
1 cup shredded Provolone or mozzarella cheese
6 thin slices (2 ounces) prosciutto, torn into pieces
2 to 3 medium tomatoes, preferably a mix of colorful heirloom tomatoes
1/2 cup packed baby arugula

 Cooking directions:

Heat oven to 400oF. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough baking sheet. Brush 1-1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto.  Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese.  Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted.

Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving. Serves 6.

Preparation time: 20 minutes

Total time: 42 minutes

*Pizza dough Ingredients:
2 teaspoons active dry yeast
1 cup warm water (110o to 120F)
Pinch of sugar
2-1/2 to 3 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons Carapelli Extra Virgin Olive Oil


In a small bowl, combine yeast, warm water and sugar; let stand 10 minutes. Meanwhile, in work bowl of food processor, combine 2-1/2 cups of the flour, salt and olive oil. Process until combined. With motor running, gradually pour in yeast mixture through feed tube. Process until dough is elastic and pulls away from the work bowl. If necessary, add additional flour until mixture easily pulls away from work bowl. Place dough in a medium bowl lightly brushed with additional olive oil. Brush top of dough lightly with oil; cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minutes. Punch dough down and divide in half. Cover; let rest 10 minutes before rolling dough out or freezing up to 3 months. Makes enough dough for two 10-inch pizza crusts.

Preparation time: 20 minutes

Rising and resting time: 55 minutes

Want to try this recipe out?  You can download a $1.00 off coupon for any 17oz. or larger Carapelli Olive Oil product by visiting CarapelliUSA.com!