For each 10-inch pizza:
1 tablespoons olive oil
1/6 pound cooked capellini
1/2 small green bell pepper, sliced into thin rings
1/2 cup Quick Tomato Sauce, recipe follows, or your favorite store-bought tomato sauce
2 ounces thinly sliced provolone
2 ounces thinly sliced prosciutto, ripped into pieces
Fresh basil sprigs for garnish
Heat the oil in a 10-inch nonstick skillet over medium-high heat until hot. Add the bell pepper and cook 30 seconds per side. Transfer to a plate.
Add the capellini to the skillet, distributing evenly and pressing down hard. Reduce the heat to medium and cook, covered, until the bottom is golden, about 25 minutes. Invert the “crust” and cook the other side, covered, for 10 minutes longer.
Spread the tomato sauce over the “crust,” leaving a 1/2-inch border. Arrange the provolone on top, overlapping the slices, and top with the bell pepper rings and prosciutto. Cover and cook until the cheese is melted, 3 to 5 minutes. Cut into wedges and garnish with the basil sprigs.
Quick Tomato Sauce:
Makes about 2 cups
Heat 2 tablespoons extra virgin olive oil in a small saucepan over medium heat. Add 1 small onion, finely chopped, and 2 garlic cloves, minced. Cook, stirring often, until softened, about 5 minutes. Empty one 28-ounce can Italian plum tomatoes, including juice into a large bowl and use your hands or a fork to crush. Add the crushed tomatoes and juices to the saucepan. Increase the heat to high and bring to a boil. Season with kosher salt and freshly ground black pepper to taste; simmer, stirring often, until thickened, about 20 minutes. Stir in 1/4 cup shredded fresh basil leaves and 1 teaspoon hot red pepper flakes.