Prosciutto-Mozza Pizza

Ingredients

• 1 tablespoon cornmeal 
• 6 ounces mozzarella cheese fresh thinly sliced
• 0.7 cup lower-sodium marinara sauce (such as McCutcheon's)
• 2 teaspoons olive oil 
• 0.3 cup oregano leaves fresh
• 2 ounces pancetta thinly sliced
• 1 pound pizza dough fresh refrigerated

Equipment

• baking sheet
• oven
• pizza stone

Directions

1. Let the dough stand at room temperature, covered, for 30 minutes.
2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (keep pizza stone or baking sheet in oven as it preheats).
3. Roll the dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven.
4. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
5. Spread sauce over dough, leaving a 1/2-inch border; top with cheese.
6. Bake at 500 for 14 minutes or until crust is golden and cheese is lightly browned.
7. Remove from oven; brush outer crust with olive oil. Arrange prosciutto over pizza; top with oregano.
8. Cut into 6 large slices.