1 Brooklyn Bred Neapolitan Thin Pizza Crust – Rectangle, Racetrack or Sprouted Grain
2 tbsp Pesto
6 Cherry Tomatoes, sliced thin
2 oz Prosciutto, sliced
2 oz Parmesan Cheese, shaved
1 tbsp EVOO (optional)

1. Brush pesto over entire surface of crust.
2. Top with the tomatoes.
3. Add prosciutto and shaved parmesan cheese.
4. For crispy crust, bake directly on oven rack or pizza stone at 400°F for 5-8 minutes, or until toppings are melted and crust is crisp. For chewy crust, bake on a sheet pan.
5. Let pizza rest for 2 minutes before cutting. Serve.

TIP: For best flavor drizzle with EVOO after baking.