Ingredients
1 tube (11 ounces) refrigerated thin pizza crust1/4 cup prepared pesto2 cups shredded Monterey Jack cheese3 ounces thinly sliced prosciutto, cut into bite-sized pieces1/2 cup frozen shelled edamame, thawed1/2 cup sliced almonds
Preparation
Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.
