Crispy prosciutto, melty mozzarella, and zesty tomato sauce make for the tastiest Prosciutto Pizza. Simple, yet flavourful ingredients make this our family favourite pizza recipe.
There is absolutely no greater pizza recipe my family loves beyond this prosciutto pizza.
Crispy perfectly aged prosciutto, the meltiest mozzarella, and the fresh summer taste of basil. It has it all my friends.
And don’t bother pulling your eyes away from the cheese-pull situation above … it’s glorious and it’s a breezy recipe to pull together.
Why prosciutto? My kids all adore its thinly sliced saltiness and I love how easy it is to use everyday.
It makes this pizza special and lets the simple, yet mouthwatering flavours shine.
Prosciutto is the perfect addition to any pizza, charcuterie board, or other recipe.
The ingredient list for this pizza is crazy short and because it is, using quality ingredients is key.
Buying pre-made pizza dough is an easy option to save some time. If you buy the dough frozen, be sure to let it proof during the day so it’s ready for cooking.
If you want to make your own pizza dough I highly recommend this pizza dough recipe.
If you’re using raw pizza dough (either store bought or homemade) I highly recommend baking the dough for 3-5 minutes before adding any topping. This ensures the dough is cooked perfectly throughout making the best base for your pizza.
What goes with prosciutto pizza?
Arugula salad is one of our family’s go-tos, mostly because it is easy and yet delicious. Squeeze some lemon juice on top with some cracked black pepper and you have the world’s easiest and tastiest salads.
All other salads work here too. Caesar salad or even Greek salad if your kids aren’t into green leafy things.
More prosciutto recipes we can’t get enough of:
- Melon, Fig and Prosciutto Salad
- Brie, Prosciutto and Pear Grilled Cheese
- Arugula Salad with Pears and Prosciutto
- Squash Carbonara with Crispy Prosciutto
- Prosciutto Wrapped Asparagus
Tips for successful pizza making:
- Preheat the pizza stone or baking tray before adding the dough.
- Make sure you use that baking tray upside down. It creates the ideal surface for pizza making if you don’t own a pizza stone.
- Use semolina flour or corse cornmeal to sprinkle under where you’re going to place the dough. This ensures the dough doesn’t stick and it won’t burn like parchment paper does.
- If using fresh pizza dough, don’t stress the shape. Oval tastes just as good as round – I promise.
- Use a thick sauce and I occasionally add 1 minced garlic to it for a flavour boost.
- Get that cheese nice and bubbly and that prosciutto crispy! This means a high heat 475-500 °F depending on your oven.
Crispy Prosciutto and melty mozzarella make this Prosciutto Pizza so scrumptious!
- 1 lbs prepared pizza dough or 2 large pre-made pizza shells
- 200 ml pizza sauce
- 85 grams San Daniele Prosciutto 1 package
- 200 grams grated mozzarella
- 110 grams fresh mozzarella, torn into large pieces
- 6 medium fresh basil leaves, thinly sliced
- 2 tbsp semolina flour or corse cornmeal for sprinkling on pizza stone or tray
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Remove pizza dough from fridge if using fresh pizza and preheat oven or BBQ to 475° F with 2 pizza stones or baking trays upside down on middle rack in oven.
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Prepare fresh pizza dough as per package (or roll out into 2 pizza shapes of your choice on a floured surface).
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Sprinkle semolina flour on preheated pizza stones or baking trays (keep trays upside down) and place pizza dough on top. Bake/grill fresh pizza dough for approximately 3 minutes (skip this step if using pre-made pizza shells).
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Remove stones or baking trays from oven/grill and top pizza dough/shells with pizza sauce, grated mozzarella cheese, prosciutto, fresh mozzarella (tucked in between prosciutto), and sprinkle basil on top. Bake/grill** for 7-12 minutes or until dough is cooked through, cheese is nicely browned on top, and prosciutto looks crispy.
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Let cool for 2-5 minutes and slice into desired sized slices.
* I find fresh mozzarella or buffalo mozzarella (mozzarella di bufala) are the best for pizza. It’s this type of cheese that gives the ultimate cheese pull.
** Keep a close eye on the BBQ’s temperature gage so that your pizza never burns!
Enjoy! xo
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