Basic pizza dough
      2 c  (about 8 oz) shredded fresh

           Mozzarella cheese
      2 c  (about 1 lb) ricotta cheese

    1/2 c  (about 2 oz) freshly grated

           Parmesan cheese
           Cornmeal, if using a pizza
           Peel
    1/2 c  Olive oil, approximately

      1 c  Peeled, seeded, chopped, and

           Well-drained vine-ripened or
           Canned Italian plum tomatoes
      5 oz Prosciutto or other

           Flavourful ham, slivered
      3    Garlic cloves, minced or

           Pressed (optional)
           Salt
           Freshly ground black pepper
  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 500 degrees 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.