Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        basic pizza dough
   2      cups          shredded fresh -- (about 8 oz)
                        mozzarella cheese
   2      cups          ricotta cheese -- (about 1 lb)
     1/2  cup           freshly grated -- (about 2 oz)
                        parmesan cheese
                        cornmeal -- if using a pizza
     1/2  cup           olive oil -- approximately
   1      cup           peeled -- seeded, chopped,
                        -- and
                        well-drained vine-ripened or
                        canned Italian plum tomatoes
   5      ounces        prosciutto or other
                        flavourful ham -- slivered
   3                    garlic cloves -- minced or
                        pressed -- (optional)
                        salt
                        freshly ground black pepper

Preparation:

In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the Parmesan; reserve. Roll out or stretch the pizza dough into circles. Working with 1 circle at a time, place the dough on a pizza pan generously sprinkled with cornmeal or on a lightly oiled pizza screen. Brush dough all over with olive oil, then cover half of dough circle with a generous portion of the cheeses, leaving a 1/2-inch border around the edges. Sprinkle with the tomatoes, prosciutto, garlic, and salt and pepper to taste. Fold the uncovered side over the filling and press the edges of the dough together to seal. Brush the dough with olive oil. Transfer to an oven preheated to 500F and bake until the crust is golden brown and puffy, about 15 minutes. Remove from the oven to a plate, lightly brush with olive oil, sprinkle with Parmesan cheese, and serve immediately. Serves 4 to 6 as a main course, 8 to 10 as a starter.