Homemade Panuozzo with Prosciutto, Tomatoes, and Stracciatella

Whisk together 1 tbsp pesto and 1 tsp olive oil in a small bowl.

Prepare the pizza dough base according to the package instructions, drizzling it lightly with olive oil.

While the dough is still hot, fold it in half carefully so it doesn't crack.

Open the top part slightly and spread a thin layer of pesto on the bottom half.

Arrange the lettuce leaves, drizzle with a little olive oil, top with tomato slices, add a pinch of salt and freshly ground pepper, then spoon dollops of stracciatella cheese over the top, and finish with the cured meat.