Pesto Tomato Prosciutto Pizza and The Mosquito Coast

Hello! Welcome to Pizza and a Movie. Although, lately it’s more like “Pizza and a TV Series” because today, I have another compelling TV series to share. The Mosquito Coast, based on the 1981 novel by Paul Theroux. Starring his nephew, Justin Theroux as the father, Allie Fox, a radical idealist and inventor; a role first brought to the screen by Harrison Ford in the 1984 movie version. More on that later…today’s pizza is Pesto, mozzarella and tomato with prosciutto and fresh purple basil. An herbaceous, savory combination that feels perfect for a summer evening. Let’s get to it: Pesto Tomato Prosciutto Pizza!

Pesto Tomato Prosciutto Pizza

We are out at the wood oven today, so this is a thin crust pizza, but I think it would work nicely as a pan pizza too, much like the Pesto Chicken Pizza we did a while back, the pesto goes great on a thicker crust.

Pesto Tomato Prosciutto Pizza ingredients

Going into the oven it’s pretty simple; it gets exciting when it comes out! Stretch your dough out to about a 12-inch round and spread on the pesto. I really like the Le Grand brand of fresh pesto, if I am not making it myself. Use about 1/3 cup or so, just enough to cover the dough evenly.

Spreading pesto on the pizza dough

Top the pesto with fresh mozzarella. You can use fresh mozzarella pearls, if you like. I like to use the pre-sliced log of fresh mozz and then I tear each slice into about 4 pieces. Nestle the tomato slices on, and in-between the cheese slices. Add a few more pieces of cheese on top of the tomato slices, if you like.

Ready for the Oven!

Pesto Tomato Prosciutto Pizza going in to the wood oven

In a preheated, 450 degree oven, bake the pizza for 15 minutes, or until the crust is golden and the cheese is melted and bubbly. As soon as the pizza comes out of the oven, you can lightly blot any wet areas with a paper towel.

Pesto Tomato Prosciutto Pizza

Then top the pizza with crumpled prosciutto slices. I like to cut the long slices of prosciutto into half, or thirds; just so the prosciutto doesn’t overwhelm each bite, and smaller pieces are easier to eat.

Pesto Tomato Prosciutto Pizza

To top the prosciutto, I have some grated Pecorino Romano, you can use parmesan, if you prefer.

Pesto Tomato Prosciutto Pizza

Lastly, a few cranks of fresh black pepper; and for color and texture contrast, sprinkle on some fresh basil leaves. I have purple basil from my garden. Green basil is fine too, for a nice pop of bright green.

Pesto Tomato Prosciutto Pizza

Pesto Tomato Prosciutto Pizza

Movie Night: The Mosquito Coast

We have a beautiful, colorful Pesto Tomato Prosciutto Pizza to enjoy, let’s get to the show! As I mentioned at the top, this new show is based on the novel by Paul Theroux. Released as a movie in 1984 (which I remember seeing at the movie theater), this TV series is quite different. Basically, the premise is the same: a man moves his family south-of-the-border to “escape” the United States. In the book and movie, the move is precipitated by the father, Allie Fox, growing evermore paranoid and disgusted with American consumerism. He follows a dream to move to a remote place to live off the grid and be self-sufficient.

A simple enough adventure story, right? After watching the Apple TV+ series, I had to re-watch the 1984 movie just to see if the story contained anywhere near the amount of backstory, action or drama the TV series squeezes into its 7 episodes. It does not. In fact, the movie feels like a slightly mad version of Swiss Family Robinson compared to the new series.

The series creates a deep and complicated backstory for the parents which is revealed slowly, and not completely, in season one. For starters, the new series has the family literally escaping the US, with the feds on their trail. Their trek to Mexico is harrowing, whereas the original Fox family travels by a banana boat to Honduras, with no real issues. The series delves deeply into the characters; who they are, and what their relationships are like.


I think the series captures Allie Fox’s mentality (about consumerism, technology and the US in general) and his general descent into a kind of madness, really well. Justin Theroux does a great job (I loved him in The Leftovers, too). I read reviews that the series gets in its own way; complicating the story so much, so unnecessarily. But I disagree. It’s complicated, yes. But it’s riveting, edge of your seat action with strong characters, who have the time to be fully fleshed out. Do they get themselves into over-the-top situations by making poor choices? Yes. But if we really think about the parents’ desperation and the kids’ total lack of knowledge about who their parents really are, it’s not so far-fetched. It’s renewed for a second season, and I am looking forward to where the story goes.

Thanks so much for stopping by Pizza and a Movie today. Remember you can find all the Djalali Cooks (and Kelly’s Kitchen) recipes on Pinterest, for easy pinning to save for later. Take care and be well, xo Kelly

Pesto Tomato Prosciutto Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 15 Minutes Total Time: 25 Minutes

Pesto, mozzarella, tomato, prosciutto and fresh purple basil. An herbaceous, savory combination that feels perfect for a summer evening.


  • 1 Prepared Pizza Dough
  • 1/3 cup Pesto
  • 1/2 16-oz. Package of Sliced Fresh Mozzarella, torn into pieces
  • 1-2 Roma Tomatoes, Sliced into rounds
  • 1 4-oz Package of Sliced Prosciutto
  • Grated Pecorino Romano
  • Fresh Basil Leaves
  • Cracked Black Pepper



Preheat oven to 450 degrees.


On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.


Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.


Add more flour evenly on the peel and lay the dough on the peel.


Spread the pesto evenly on the dough.


Evenly distribute mozzarella pieces.


Top with tomato slices and add more cheese pieces if desired.


Bake for 15 minutes or until the crust is golden and cheese is melted.


Gently mop any wet areas with a paper towel.


Top the baked pizza with small crumpled pieces of prosciutto.


Sprinkle grated Pecorino, black pepper and basil leaves over the pizza.

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