Last night we had friends over and I promised to recreate some of my favorite dishes from my trip to Italy for the event. I can’t tell you how thrilled I was to find cerignola olives at Whole Foods to start things off. I’ve never really liked olives, although I love olive oil, but I was instantly hooked on these on my recent trip. Coincidentally, I actually brought home olive oil from Puglia that’s made from cerignola olives.To start off our evening, I made a very thin crust pizza that couldn’t be simpler for an appetizer. This happens to have been my husband’s favorite from our trip. Roll, stretch and otherwise cajole the dough until it’s very thin, then lay it either on a pizza peel (if you’re transferring it to a pizza stone that you’ve heated in the oven) or a baking sheet. Make sure to sprinkle some coarse cornmeal on the peel or pan before you put the dough onto it so it can move and not stick. Sprinkle mozzarella cheese across the pizza dough, lay a few torn basil leaves on top, then cover it all with very thinly sliced prosciutto.I would have preferred to bake the pizza on my stone as that gives you more of that pizza oven crust, but I couldn’t find the peel to slide it in the oven so went ahead and baked it directly on the baking sheet for about 12 minutes at 400 degrees. Heaven on a plate, let me tell you!