Grilled Vegetable and Prosciutto Pizzas in the Pizza Oven | RICARDO

Ingredients

• 1 can (28 oz/796 ml) plum tomatoes
• 2 garlic cloves, finely chopped
• 2 tbsp (30 ml) tomato paste
• 1 tsp dried oregano
• 1 pinch red pepper flakes
• 4 balls RICARDO Pizza dough (by hand) (see recipe)
• 2 balls (100 g each) buffalo mozzarella, drained and torn into pieces
• 1/2 cup (35 g) fresh Pecorino or Parmesan cheese, grated
• 2 cups (500 ml) mixed oil-packed grilled or marinated vegetables (such as bell peppers, zucchini, eggplant, artichokes), drained and cut into pieces
• 1/4 cup (55 g) black olives, pitted and chopped
• 8 thin slices prosciutto
• Basil leaves, to taste