Prosciutto Pizza Recipe
Make Prosciutto Pizza Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce & Cheese
Topping & Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, combine the flour, instant dry yeast, and fine sea salt; whisk to combine.
- 2
Hydrate and knead
Add the warm water and 1 tablespoon olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. If using a mixer, attach the dough hook and mix on low 2 minutes, then increase speed and mix 4–6 minutes until the dough is smooth and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
- 3
- 4
Shape
Punch down the dough, turn onto a lightly floured surface and divide into 2 equal portions for two 10–12" pizzas or keep whole for one large pizza. Shape into rounds, cover and let rest 15 minutes before stretching.
Sauce & Cheese
- 5
Prepare ricotta mixture
While dough rests, combine whole-milk ricotta, minced garlic, lemon zest, grated parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and well combined. Taste and adjust seasoning.
- 6
Prepare mozzarella
Tear or thinly slice fresh mozzarella and drain on paper towels to remove excess moisture so the pizza doesn't become soggy.
Assembly & Bake
- 7
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes so it is very hot. If your oven won’t reach 500°F, preheat to the highest temperature available.
- 8
Stretch dough
On a piece of parchment or a well-floured peel, stretch one dough ball into a 10–12" round, keeping a slightly thicker rim for the crust. If dough resists, let rest 5 minutes and try again.
- 9
Top the pizza
Spread a thin, even layer (about 1/2 cup) of the ricotta mixture over the stretched dough, leaving the rim bare. Distribute torn/sliced fresh mozzarella evenly over the ricotta. Sprinkle the grated parmesan lightly over the top.
- 10
Bake
Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake 7–9 minutes, rotating halfway through if necessary, until crust is golden and cheese is bubbling and lightly browned. If making two pizzas, bake one at a time.
Topping & Finish
- 11
Prepare arugula salad
While pizza bakes, toss the arugula and halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, a pinch of flaky sea salt, and 1/4 teaspoon red pepper flakes in a bowl.
- 12
Assemble finished pizza
When the pizza comes out of the oven, transfer to a cutting board. Drape the thin prosciutto slices over the hot pizza so they warm slightly but do not bake. Pile the dressed arugula and tomatoes on top, scatter fresh basil leaves, and finish with a light sprinkle of flaky sea salt and an optional drizzle of extra-virgin olive oil.
- 13
Slice and serve
Let the pizza rest 2 minutes, then slice into 6–8 pieces and serve immediately so the contrast between warm crust and cool prosciutto/arugula is preserved.