Prosciutto Pizza Recipe

Activate yeast

In a small bowl whisk warm water (about 105–115°F / 40–46°C) with sugar and sprinkle yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on medium-low for 6–8 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions. Shape each into a tight ball, brush with a little oil, cover and let rest 20–30 minutes before shaping.

Make sauce while dough rises: Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, black pepper and optional red pepper flakes. Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature possible.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or a sheet of parchment paper dusted with semolina or flour for easy transfer.

Top

Brush the outer rim lightly with 1 tbsp olive oil. Spread about 1/2 cup of the tomato sauce evenly over the center, leaving the rim bare. Distribute half of the torn fresh mozzarella evenly over the sauce.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 8–10 minutes, until the crust is golden and cheese is bubbly and slightly blistered. If using parchment, you can bake directly on the sheet. Remove from oven and let rest 1–2 minutes.

Second pizza

Repeat shaping, topping and baking steps for the second pizza.

Arrange 3 oz (half) of prosciutto slices over the hot baked pizza so they warm slightly but do not fully cook.

In a small bowl toss baby arugula with 1 tsp lemon juice, 1 tbsp extra-virgin olive oil and 1/4 tsp freshly ground black pepper to lightly dress.

Pile half of the dressed arugula over the prosciutto, scatter about 1/4 cup shaved Parmesan, and finish with a light drizzle of balsamic glaze and a sprinkle of chopped basil if using. Let the pizza rest 1 minute, slice and serve immediately.