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Categories:Viewed: 0 - Published at: 4 years ago
Ingredients
- 1 (12 inch) pre-baked pizza dough
- 1 tablespoon olive oil
- 2 teaspoons Hidden Valley Original Ranch Dressing Mix
- 12 lb chilled fontina, rind discarded, thinly sliced
- 1 garlic clove, grated
- 1 (10 ounce) box frozen chopped spinach, thawed, squeezed dry
- 14 lb thinly sliced prosciutto
- 12 cup grated parmesan cheese
- 2 teaspoons fresh chives or 2 teaspoons dried chives
- fresh ground pepper
Method
- Preheat oven to 375 degrees; arrange a rack in the middle position.
- Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall.
- Place the pizza crust in the pan, brush all over with oil, and spread the garlic on it.
- Bake 5 minutes and then bring pizza to the work surface.
- Meanwhile, shred cheese.
- There should be 2 cups.
- Squeeze spinach until dry and crumble evenly on crust.
- Add prosciutto and shredded cheese, and return to oven.
- Bake until cheese is bubbling and golden in patches, 6 to 8 minutes.
- Cut into wedges and serve immediately.
