Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

The rich concentrated sauce based on vine-ripened tomatoes makes this pizza extra special

One 12 inch ready to bake pizza crust

2 T olive oil
1 clove garlic, minced
1 small onion, chopped
1 cup coarsely chopped tomatoes, including juice
¼ cup finely chopped fresh basil
2 T. chopped fresh Italian flat parsley
1 tsp. finely chopped fresh oregano
pinch each salt, pepper and sugar
½ cup shredded prosciutto or ham
½ cup grated mozzarella cheese
¼ cup grated Parmesan or Asiago cheese
One 12 inch ready to bake pizza crust, or English muffins

Preheat oven to 450° F.

In a small skillet, heat the oil, add garlic and onion and saute several minutes until fragrant and softened. Add tomatoes, then cover and simmer for 5 minutes. Uncover; add fresh herbs and a pinch each of salt, pepper, and sugar. Cook over high heat, stirring until liquid is absorbed. Brush pizza crust lightly with olive oil, then spread the tomato sauce over the top(s).  Sprinkle with the prosciutto and cheese.  Bake on upper rack of oven for 5 to 8 minutes until cheese is bubbly and serve immediately.

Find more great garden-inspired recipes in
Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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