Preheat a pizza stone at 450 in the oven.
On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel.
Spread the marinara across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces and sprinkle across the dough along with the torn prosciutto ham. Sprinkle the preheated pizza stone with cornmeal, slide the pizza off of the peel and bake for 8-10 minutes until the edges of the dough begin to brown and the cheese begins to bubble.
Stack the basil leaves on top of each other, roll them up and slice to make the basil chiffonade. Sprinkle over finished pizza.