Basic Ingredients for White Pizza with Herbs:

• 1 recipe Basic Pizza Dough, rolled out
• 5 tablespoons olive oil, divided
• 4 tablespoons mixed fresh herbs (rosemary, basil, parsley, sage, or thyme)

Directions for White Pizza with Herbs:

• Preheat oven to 400°F.
• Brush 2 tablespoons olive oil on pizza dough and sprinkle some salt evenly over dough.  Distribute herb mixture evenly over dough.
• Drizzle remaining olive oil and some pepper to taste and place in oven.  Bake about 30 minutes.  Crust should be nice and golden brown.

Serves 4.

Tip:  Use fresh herbs, if possible, because fresh herbs are so much more flavorful.

This is the besta Pizza it has meat and veggies in one place LOL  jokes aside, this Pizza recipe is an old recipe that comes down from my mom side of the family.

It all start with dough, either make it yourself with a bread machine or buy pre-made dough, stay away from the Pillsbury brand way too oily and sweet, we need Pizza dough not a cake.

Typically I follow this recipe with my bread machine, and if you have one you should have your own recipe as well in your manual and or look it up on the web. Here is what I use. Place all ingredients in your bread machine and start the dough cycle.  It may take 2-3 hours depending.

• 3 ½ cups flour, divided
• 1 cup warm water
• 2 tablespoons yeast
• 1/4 teaspoon sugar
• 1/4 cup olive oil
• 1 teaspoon salt

Once dough is complete or ready to go extend it on a flat surface marble, wood etc anything may do, ensure you have a little of white flour on the surface to allow for better handling of the dough. If you have a pizza stone set it on the stone and or prepare a pizza pan by placing a little bit of flour at the bottom of the pan. Make holes in the pizza by using a fork, place a little olive oil with a brush, a little salt and black pepper; oven should have been warmed up to 400. Cook the pizza dough for about 5-7 min. Take the pizza out, (lower oven to 350) the boiled egg that you made earlier at least 4-5 prior to allow to cool should be sliced and placed on the pizza, slices of prosciutto ( I prefer the imported kind, but domestic may do if not available/ 1/2 lb of it) Using a oil bottle with a oil dispenser start dropping some olive oil on the pizza sparsely dont over do it, just a little to ensure the pizza and the prosciutto stays moist. Place the pizza back in the oven, another 5-7 min should be ready, remove from oven place the arugola on the pizza, a little bit more olive oil using the same bottle from before slice and enjoy.

• Key note- don’t over salt since prosciutto is salty naturally