Prosciutto White Pizza brings together a crispy crust and layers of creamy ricotta, mozzarella, and Parmesan under a veil of garlic-infused olive oil. Topped with silky prosciutto and fresh, peppery arugula tossed in lemon juice and extra virgin olive oil, this pizza offers a fresh, flavorful twist on a classic pizza night. Every bite crackles with a golden, bubbling cheese canvas and bursts of savory tang—an easy, beginner-friendly recipe that’s sure to impress.
Key Ingredients
To make this Prosciutto White Pizza shine, you’ll need a handful of simple, high-quality ingredients that each play a crucial role:
- 0.5 pound pizza dough: Forms the sturdy, chewy base that crisps up beautifully.
- 2 tablespoon olive oil: Blended with garlic to brush the crust for extra flavor and moisture.
- 2 clove garlic, minced: Infuses the oil with aromatic punch.
- 1 cup ricotta cheese: Creates a creamy, silky layer on the pizza surface.
- 1 cup shredded mozzarella cheese: Melts into gooey, stretchy goodness.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty depth.
- 1/4 teaspoon salt: Balances and enhances all the cheese flavors.
- 1/4 teaspoon black pepper: Lends a subtle heat and complexity.
- 4 slice prosciutto: Delicate, salty meat that transforms the finished pizza.
- 1/2 cup fresh arugula: Provides peppery freshness and color.
- 1 tablespoon lemon juice: Brightens the arugula with tangy zip.
- 1 tablespoon extra virgin olive oil: Coats the arugula leaves for gloss and richness.
How To Make Prosciutto White Pizza
Baking Prosciutto White Pizza is straightforward and rewarding, perfect for beginner cooks aiming for gourmet results at home. We’ll guide you from heating your oven and prepping the dough to layering cheeses and adding final fresh toppings. Each step builds on the last, ensuring a golden, crispy crust, bubbling cheeses, and perfectly dressed greens.
1. Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat, ensuring a super-hot surface for a crisp crust.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, gently stretching to avoid tearing, then transfer it to a piece of parchment paper for easy handling.
3. In a small bowl, mix the olive oil and minced garlic until well combined, then brush the mixture evenly over the dough to infuse every bite with savory garlic flavor.
4. Dollop the ricotta cheese in spoonfuls across the dough, then sprinkle with mozzarella and Parmesan, making sure to distribute the cheeses evenly, and season with salt and pepper.
5. Slide the parchment with the assembled pizza onto the preheated stone or baking sheet and bake for 10–12 minutes, watching for a golden crust and bubbling cheese.
6. Remove the pizza from the oven and immediately drape the prosciutto slices on top, allowing the meat’s warmth to slightly soften its texture.
7. In a bowl, toss the arugula with lemon juice and extra virgin olive oil until lightly coated, then scatter the leaves over the warm pizza for a fresh, peppery finish.
8. Slice into wedges and serve hot, enjoying the contrast of crisp edges and tender center.
Serving Suggestions
This Prosciutto White Pizza shines whether it’s the star of your dinner table or a gourmet appetizer at your next gathering. Pair and present it in style:
- Serve alongside a light green salad with shaved fennel and citrus segments to complement the pizza’s creamy richness.
- Offer a flight of crisp white wines, such as Pinot Grigio or Sauvignon Blanc, which pair beautifully with tangy cheeses and prosciutto.
- Cut into small squares for a party platter, arranging on a wooden board with fresh lemon wedges for extra zest.
- Drizzle with balsamic glaze just before serving for a sweet-tart accent that contrasts the salty prosciutto.
Tips For Perfect Prosciutto White Pizza
A few insider pointers will ensure your pizza comes out flawless every time. Keep these tips in mind as you prep, bake, and garnish:
- Use a pizza stone for extra crispy crust.
- Substitute fontina or taleggio for a richer, more complex cheese profile.
- Let dough rest at room temperature before shaping to make it more pliable and easier to roll.
- Add a drizzle of high quality olive oil right before serving for the best burst of fruity flavor.
How To Store It
Proper storage keeps your Prosciutto White Pizza tasting fresh, even as leftovers:
- Refrigerate: Let slices cool completely, then store in an airtight container for up to 2 days to preserve texture.
- Freeze: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 1 month; thaw overnight in the fridge before reheating.
- Store dough separately: If you have extra dough, shape it, wrap it, and freeze for up to 3 months; thaw in the fridge before use.
- Reheat properly: Warm slices on a preheated baking sheet or pizza stone in a 375°F oven for 5–7 minutes to crisp the crust and melt the cheeses.
Frequently Asked Questions
Here are some quick answers to common questions about this Prosciutto White Pizza:
- How long does it take to prepare and bake this Prosciutto White Pizza?
It takes about 20 minutes to prepare and 10–12 minutes to bake. Preparation includes letting the dough rest at room temperature, rolling it out, brushing with garlic oil, and topping with cheeses. Baking at 475°F on a preheated stone or sheet ensures a golden crust and bubbling cheese.
- How can I ensure a crispy pizza crust?
Preheat a pizza stone or baking sheet in the oven for at least 30 minutes before baking. Roll the dough thinly on a lightly floured surface, brush lightly with olive oil to prevent sogginess, and bake directly on the heated surface at 475°F. A hot surface and high temperature yield maximum crispiness.
- Can I substitute any of the cheeses for different flavors?
Yes. While ricotta, mozzarella, and Parmesan give the classic white pizza taste, you can swap mozzarella for fontina or taleggio for a richer, creamier profile. You can also use goat cheese in place of ricotta for a tangier finish. Just maintain roughly the same total volume of cheese.
- How should I handle and store leftover pizza?
Let the pizza cool to room temperature, then wrap slices tightly in foil or place them in an airtight container. Store in the refrigerator for up to 2 days. To reheat, place slices on a hot baking sheet or pizza stone in a 375°F oven for 5–7 minutes until heated through and crust is crisp again.
- Can I make this recipe vegetarian or omit the prosciutto?
Yes, simply skip the prosciutto step after baking. You can add extra arugula or roast vegetables like bell peppers or mushrooms tossed in lemon juice and olive oil for a hearty vegetarian topping that pairs well with the white cheeses.
- How do I prevent the arugula from wilting too quickly on the hot pizza?
Toss the arugula with lemon juice and extra virgin olive oil just before the pizza comes out of the oven. Scatter it on top immediately so the residual heat warms the leaves slightly without causing them to wilt fully, preserving their crisp texture and bright flavor.
- What is the best way to handle and shape cold pizza dough?
Let chilled dough rest at room temperature for 30–45 minutes so it becomes more pliable. Dust your work surface lightly with flour, then gently stretch or roll the dough into a 12-inch circle. Avoid overworking the dough to maintain its airy texture.
What Makes This Special
This Prosciutto White Pizza is special because it transforms everyday ingredients into a gourmet experience with minimal effort. The contrast between the crunchy, garlic-brushed crust and silky cheeses makes every bite irresistible, while the fresh arugula and prosciutto add layers of flavor and texture. It’s fun to make, easy to customize, and perfect for both weeknight dinners and entertaining. Feel free to print and save this article for later, and drop a comment if you have questions or want to share how your pizza turned out!
Prosciutto White Pizza
Description
A golden, bubbling cheese canvas brushed with garlic oil, scattered with fresh arugula and silky prosciutto. Every bite crackles with crunchy crust and bursts of savory, tangy goodness.
Ingredients
Instructions
-
Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
-
On a lightly floured surface, roll out the pizza dough to a 12-inch circle and transfer to a piece of parchment paper.
-
In a small bowl, mix the olive oil and minced garlic, then brush evenly over the dough.
-
Dollop the ricotta cheese over the dough, then sprinkle with mozzarella and Parmesan, and season with salt and pepper.
-
Slide the parchment onto the preheated stone or baking sheet and bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
-
Remove the pizza from the oven and immediately drape the prosciutto slices on top.
-
In a bowl, toss the arugula with lemon juice and extra virgin olive oil, then scatter over the warm pizza.
-
Slice and serve hot.
Note
- Use a pizza stone for extra crispy crust.
- Substitute fontina or taleggio for a richer flavor.
- Let dough rest at room temperature before shaping to make it more pliable.
- Add a drizzle of high quality olive oil right before serving for best flavor.
