Place a pizza stone on the middle rack of your oven. Preheat your oven to 550℉, or as high as it will go.
On a lightly floured surface, roll out the dough to a 10-inch circle. Transfer the dough to a lightly floured pizza peel or an upside down baking sheet. Spoon the tomato sauce all over the dough followed by a drizzle of EVOO.
Bake for 8-10 minutes or until puffed up and golden brown.
Remove from the oven. Drizzle over the pesto followed by the prosciutto torn into smaller pieces. Top with flakey sea salt, black pepper and red chili flakes if using.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell