Brie Folded And Pizza Prosciutto Recipe

Preheat & prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly dust a work surface with 1–2 tablespoons of flour.

Shape the dough: on the floured surface, stretch or roll the pizza dough into a roughly 10–12 inch (25–30 cm) circle or oval about 1/4 inch thick. Transfer to a parchment-lined baking sheet or a well-floured pizza peel.

Brush crust: lightly brush the outer 1-inch rim of the dough with 1 tablespoon olive oil to help it brown and seal any seams around the Brie later.

Prepare the Brie

If the Brie wheel is large, trim a thin slice off the top rind (about 1/8 inch) to expose some paste—this helps the Brie melt more readily while keeping most rind intact for structure. Pat the Brie dry with a paper towel.

Position the Brie: place the whole Brie wheel slightly off-center on the stretched dough (so it will be easy to fold the dough up and over it). If the Brie is very soft, chill for 10–15 minutes first to firm up.

Add supporting cheeses: evenly distribute the shredded mozzarella and small dollops of ricotta (if using) around and slightly under the Brie (but not covering the top rind entirely). Sprinkle the grated Parmesan over the cheese bed. This creates a melty cushion that helps contain Brie as it melts.

Season the cheese bed with 1/4 tsp black pepper and 1/4 tsp sea salt, keeping in mind prosciutto is salty.

Fold the dough up and over: working around the Brie, lift the outer edge of the dough and fold it up and over the sides of the wheel, pleating as needed to create an enclosed pouch that leaves the top of the Brie partially exposed (or fully enclosed if you prefer a full calzone-style seal). Pinch seams firmly and brush any exposed dough with remaining oil.

Crimp and vent: if fully enclosing the Brie, use a sharp knife to cut a 1/2-inch vent in the top to allow steam to escape. If leaving the top partially exposed, skip vents but ensure dough is well sealed at the base.

Arrange prosciutto: if you left the Brie top exposed, layer prosciutto slices loosely over and around the exposed Brie and on top of the dough rim. If the Brie is enclosed, tuck prosciutto under the folded edge or reserve prosciutto for topping after baking (recommended for crisp, delicate prosciutto).

Sprinkle thyme leaves and lemon zest lightly over the exposed cheese and prosciutto. Drizzle 1 teaspoon honey over the prosciutto/Brie area for a touch of sweetness.

Bake: transfer the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 10–15 minutes, rotating halfway, until crust is golden brown and cheeses are melted and bubbling. If the top browns too quickly, tent loosely with foil.

Check the Brie: the wheel should be soft and slightly oozing (if exposed) or the surrounding cheeses melted and the dough cooked through (if enclosed).

Rest: remove pizza from oven and let rest 3–5 minutes to allow cheese to settle slightly and make slicing easier.

Add fresh elements: if prosciutto was reserved, arrange remaining slices and the arugula over the baked Brie. Drizzle finishing 1 teaspoon olive oil and an extra 1 teaspoon honey over the arugula/prosciutto. Sprinkle the remaining 1/4 teaspoon sea salt and extra fresh thyme leaves.

Slice & serve: using a sharp pizza wheel or chef’s knife, cut into 6 equal slices (or 4 generous slices). Each slice should deliver a portion of melty Brie with prosciutto and peppery arugula. Serve immediately.