Fresh Tomato Cheese Pizza with Asparagus and Prosciutto Ham
One pound pizza dough
Crisco to put on the pan
3 cups seasoned fresh tomatoes
One cup cut asparagus
8 slices diced cut ham
13 slices Muenster cheese slices
9 diced string cheese sticks
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 diced onion
6 basil leaves
3 tablespoons olive oil
Dice three cups of tomatoes and season with oregano, garlic powder,basil, onion, salt, pepper and olive oil.
Grease a pizza pan with the Crisco.
Use a very thin layer.
Stretch out the dough to fit the edges, working with your fingers.
Place the slices of Muenster cheese on the dough in an even layer.
This is the secret.
If the tomatoes are watery, put them in a saucepan and cook the water off by bringing the tomatoes to a boil and watching it closely. It should look a little dry.
Stir often, then cool and put it on the dough.
Sprinkle the asparagus, ham and diced string cheese over the pizza.
Finish with a drizzle of olive oil
Bake in a preheated 450 degree oven for about 15 minutes but check after ten minutes because all ovens are different.
Cook on the bottom shelf of the oven.