Had some friends over for pizzas tonight... besides the usual margherita... we had an antipasto plate for appetizers.
I had a an extra doughball left over (and some extra appetizers) so I drizzled some EVOO, added some strips of prosciutto, some cubes of aged provalone, bufalo mozzarella, a sprinkle of grated parmesan, and some freshly ground pepper to a stretched out dough.
About 2 minutes in the pizza oven... any more and the prosciutto would probably burn.
Freaking awesome... saltiness from the prosciutto that curled up crispy like bacon, tangyness from the aged provalone... a little spice with the cracked pepper. It was a big hit!