• 1 Turano Pinsa Rustica
• 4 oz sliced prosciutto (≈ 8 slices)
• 1½ cups shredded Mozzarella
• ½ cup ricotta
• 1 Tbsp fresh chopped basil
• 1 Tbsp grated Parmesan cheese
• ½ - 1 cup Vodka sauce
• Extra‑virgin olive oil (for brushing the crust)

① Preheat oven to 400 °F. Line a baking sheet with foil, top with a rack (lightly spray cooking spray). Add prosciutto slices, bake for 10 minutes. Remove, place on a paper‑towel‑lined plate to absorb excess oil.
② Bring oven temp up to 450 °F and place Turano Pinsa Rustica on a lightly sprayed baking sheet.
③ On the Pinsa, brush the crust edge with olive oil. Spread the vodka sauce (leave edge for crust). Top with shredded Mozzarella, dollops of ricotta, and crumbled crispy prosciutto. Optional: sprinkle extra Parmesan.
④ Bake in preheated 450 °F oven for 7-10 minutes, until cheese is melted and bubbly. Allow to cool slightly before slicing and serving.