1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper
Directions:
1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients. 2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.
