- 8 ounces pie dough (homemade or a store-bought pie shell, softened on the counter for 10 minutes)
- 1 1/2 ounces finely grated parmesan
- 2 ounces thinly sliced prosciutto, torn into large pieces
- 1/2 cup coarsely grated Italian fontina, Gruyère or mozzarella
- 1/3 cup thin slices roasted red pepper
- Extra-virgin olive oil for drizzling
- Shredded basil, for garnish
Preheat the oven to 400°F.
On a lightly floured counter, roll the dough out into an 11-inch circle. Transfer the circle to a sheet pan lined with parchment. Leaving about a 1 1/2-inch border on all sides, sprinkle half of the parmesan cheese evenly over the bottom of the shell. Arrange the prosciutto on top of the parmesan, overlapping it slightly if necessary and top the prosciutto with the fontina, the remaining parmesan and finally, the pepper strips.
Fold in the edges of the pastry to form a 1 to 1 1/2-inch edge all around. Bake the crostata on the middle shelf of the oven for 15-18 minutes or until it is light golden brown.
Transfer to a rack to cool slightly and drizzle the top with a little olive oil. Just before serving, sprinkle with the basil.