Prosciutto Bianco Recipe
Truffle cream, prosciutto, arugula, balsamic glaze, Grana Padano
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Ingredients
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Base & Spread
Cheese & Toppings
Finishing
Method
Base & Spread
Preheat and prepare dough
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. Stretch or roll the pizza dough to a 12-inch round on a lightly floured surface, leaving a slightly thicker rim for the crust.
Season truffle cream
In a small bowl, stir the truffle cream with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Taste and adjust seasoning carefully — truffle is aromatic so small amounts suffice.
Spread
Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with semolina or flour. Evenly spread the seasoned truffle cream over the dough, leaving a 1/2-inch border for the crust.
Cheese & Toppings
Add cheeses
Distribute the fresh mozzarella pieces evenly over the truffle cream, leaving some gaps so the cheese melts in pockets. Sprinkle the grated or shaved Grana Padano over the top, concentrating a bit toward the center but keeping the rim clear.
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–10 minutes, rotating once after 5 minutes if your oven has hot spots, until the crust is golden and cheese is melted and lightly blistered.
Rest briefly
Remove the pizza from the oven and let it rest on a cutting board for 1–2 minutes to allow the cheeses to set slightly and avoid sliding toppings.
Top with prosciutto
Arrange the thin prosciutto slices over the hot pizza. The residual heat will soften but not overcook the prosciutto, keeping its delicate texture.
Finishing
Dress arugula
In a small bowl toss the arugula with 1/2 teaspoon olive oil and 1/2 teaspoon lemon juice (optional) and a pinch of salt to lightly dress — this keeps the arugula bright and prevents wilting from the pizza heat.
Assemble and finish
Pile the dressed arugula on top of the prosciutto-covered pizza. Drizzle 2 tablespoons of balsamic glaze in a thin zigzag over the entire pizza. Finish with the remaining 1/4 teaspoon freshly ground black pepper and, if desired, a few extra shavings of Grana Padano.
Slice and serve
Slice into 6–8 pieces and serve immediately so the contrast of warm, cheesy pizza with cool peppery arugula and silky prosciutto is preserved.