Prosciutto Pizza

With strained tomatoes you often need only a little salt — taste first, then adjust seasoning.

Leave a small edge free so the crust stays nice and airy.

Let the mozzarella drain briefly so the pizza doesn't become soggy.

For more tender ham, you can add it only in the last 3–4 minutes of baking.

If you use a pizza stone or baking steel, be sure to preheat it as well.

Every oven bakes differently: check briefly towards the end and bake 1–2 minutes longer if needed.