Why does mozzarella get to have all the fun? Brie-style Keep Dreaming gets the Margherita treatment on these personal pizzas with pesto, prosciutto, and garlicky tomatoes. This easy pesto pizza recipe is sponsored by Dorothy’s.
Personal Pesto Pizza with Prosciutto, Tomatoes, and Keep Dreaming from Dorothy’s
This personal pizza is topped with prosciutto, garlicky AF tomatoes, and Keep Dreaming from Dorothy’s. You might think it’s weird to put a brie-style cheese on a pesto pizza, but this little cream dream melts into a seductively savory sauce that begs for something salty.
These perfect little personal pleasure machines are ready in 30 mins, start to finish. I’m all about an easy pizza recipe, so I used Trader Joe’s pesto sauce and their pizza dough, too. Feel free to take the time to make your own, just make sure the dough is about 16oz, so it separates into 4-4oz portions.
Keep Dreaming from Dorothy’s Creamery
This flower-shaped cutie is a slightly savory brie-style cheese from Dorothy’s in Lena, Illinois. It has a very versatile flavor profile that can snuggle up to sweet preserves (my fav is apricot) or get savory with salty snacks, too. Click here to buy it online and get free shipping, too.
Soft, bloomy cheeses like Keep Dreaming melt into creamy luxury, instead of getting stretchy like mozzarella. It’s a different experience, but it blends beautifully into the spreadable pesto sauce. The garlic flavors tease out Keep Dreaming’s savory notes, especially when you bring the tomatoes and prosciutto to the pizza party. I don’t blame you if you end up eating two personal pizzas to yourself. That’s exactly what I did.
How to Avoid A Soggy Pizza
- Use an Aged Cheese
Fresh mozzarella has a lot of moisture, which will leak out when you melt it down. You can use a low-moisture mozzarella, or get yourself a brie-style like Keep Dreaming, which gets creamy like a sauce and keeps that crust crisp.
- Cook the Tomatoes
Another way to avoid soggy pizza is to cook your toms. You’ll release the moisture and deepen the flavor, so it’s an especially handy trick when tomatoes aren’t in season.
- Bake Before Topping.
Pre-bake your crust before you add all the cheese. This will create a seal, so it stays crisp under all the toppings, instead of getting sad and saggy in the middle.
Pair this pesto pizza with a high-acid Italian wine (think Sangiovese) and remember: every bottle of wine is a personal bottle of wine if you set your mind to it.
Personal Pesto Pizza with Prosciutto and Keep Dreaming Cheese
- 1 16oz pizza dough
- ¼ cup semolina, or all-purpose flour
- 2 cups cherry tomatoes, halved
- 1 tbsp EVOO
- 3 cloves 3 cloves garlic grated
- 4 tbsp basil pesto
- 1 wheel Keep Dreaming from Dorothy’s thinly sliced
- 4 slices prosciutto torn
- ½ cup basil torn
- Preheat oven to 425F. Divide the pizza dough into 4 portions.
- Sprinkle semolina over your work surface. Roll out the dough into 6-inch rounds.
- Bake on a greased sheet pan for 10 minutes. Reduce heat to 350°F.
- Meanwhile, cook the tomatoes: heat the oil in a 10” nonstick skillet.
- Add the tomatoes and the garlic. Toss to coat, and cook for about 10 minutes, until they’re soft and fragrant.
- Spoon the pesto over the dough and layer the cheese on top.
- Evenly dot the cooked tomatoes around the pizza.
- Bake for 10–12 minutes, until the cheese is melted. Let it cool for about 2 minutes.
- Top with prosciutto, basil, and black pepper. Enjoy!
Thank you to Dorothy’s for sponsoring this post and supporting the cheese church!