Let’s Be Honest, I Could Eat This White Pizza with Prosciutto Every Week
Okay, listen—if you’d told 20-year-old me I’d be writing down a pizza recipe like I was some nonna from Parma, I’d have laughed (probably while eating takeout). But here we are. This White Pizza with Prosciutto has totally earned its spot in my ‘make again, then make again after that’ pile. There’s something hilarious about how every time I make it, my brother insists he “doesn’t like white pizza” then proceeds to eat three slices. It just… hits the spot, especially on a chilly evening when the cheese is melty and nobody’s interested in arguing about what goes on pizza.
Why You’ll Seriously Love This (I Probably Love It More Than I Should)
I make this whenever I want to pretend I’ve got my life together, or when friends come over and I need to be impressive but am running low on motivation (and let’s face it, time, too). My family goes bananas for this—okay, they don’t actually go bananas—because it’s the kind of pizza you don’t have to drown in sauce or argue about pepperoni. Plus, pro tip: nothing beats that moment when the prosciutto crisps up just so. In fact, my biggest frustration was getting the crust just the way I liked it (if you end up with a slightly over-browned edge, don’t panic—just call it ‘artisan’ and move on!).
Here’s What You’ll Need (And What I Swap When the Pantry Looks Sad)
- 1 pizza dough (store-bought, or homemade if you have the time or sudden ambition—truthfully, I’ve used the Sally’s Baking Addiction recipe when feeling fancy)
- 1 cup ricotta cheese (sometimes I grab cottage cheese and blitz it smooth; my gran would side-eye but it totally works)
- 1 cup shredded mozzarella (use the pre-shredded if you must; if you’re going big, slices from a ball are nice but messier)
- 1/4 cup grated parmesan (Parmigiano Reggiano if you can swing it, but basic works fine—I promise)
- 4-5 slices prosciutto (I’ve also been known to swap in serrano ham, or even thinly sliced smoked turkey in one pinch… not traditional but hey, it’s pizza!)
- 2-3 cloves garlic, minced (or a teaspoon of the jarred stuff if it’s late and you’re tired)
- A handful of fresh arugula (totally optional, but I love the peppery bite; once I tried spinach… meh, not quite right but not a disaster either)
- Olive oil, for brushing (any decent stuff will do)
- Sea salt and freshly cracked black pepper
- A sprinkle of chili flakes, if you like a kick (my cousin calls this ‘ruining it’ but I disagree)
Directions That Aren’t Too Fussy (But Still Mostly Work)
- Get your oven blazing hot—like 475°F (245°C). I know some say 500°F, but I once set off my smoke alarm doing that, so now I stick with 475. If you’re using a pizza stone, plop it in beforehand to let it preheat. No stone? A regular baking sheet is fine—just flip it upside down, actually, I find it works better that way.
- On a floured countertop, stretch (or roll, if you must) your pizza dough till it’s roughly 12 inches across, or thereabouts. Circle, oval, amoeba shape—it’s all edible art in the end. Put this on some parchment paper for easy transfer—learned that the hard way when I had to scrape a half-formed pizza off a peel and onto the floor. Not my finest hour.
- Drizzle olive oil over the dough and brush it right to the edge. This is where I sneak a taste of olive oil (why not?). Don’t skip the edges—they’re the best part, in my humble opinion.
- Mix the minced garlic into the ricotta. Smear this all over your pizza base—don’t be shy, just get in there. I like leaving some little swirls and peaks, but you do you.
- Scatter the mozzarella and parmesan on top—the more uneven, the better. Imperfection is charm, right?
- Carefully lay the prosciutto over, sort of artful, sort of haphazard. You can tear the slices if you want a less uniform look. This is where it looks downright weird, but it always comes together in the oven.
- Give it a quick grind of pepper and—if you dare—a sprinkle of chili flakes.
- Slide the pizza (parchment and all) onto that hot baking sheet or stone. Bake for 10-14 minutes, but actually, I find it works better if you start checking at the 10-minute mark. When the cheese bubbles and the prosciutto crisps at the edges, you’re golden. The crust should have a little color on it—not pale and sad.
- Let it rest for maybe a couple minutes, then shower arugula over the top (or not). Slice and serve while it’s still molten and impossible to eat neatly.
A Few Notes From My Mistakes (Trust Me, I’ve Made Them All)
- If your ricotta is super watery, blot it with paper towels first. I once didn’t—let’s just say so long, crispy crust…
- You can prep the dough ahead and keep it in the fridge, but bring it to room temp before rolling; cold dough fights back, as I learned battling it one Saturday afternoon.
- Parchment paper saves lives (or at least, sanity and pizza). Seriously, don’t skip this.
Variations—Some Golden, Some… Wobbly
- I once subbed in goat cheese for ricotta—tangy and fabulous, though a little overwhelming by slice three.
- Swapping prosciutto for smoked salmon? Wouldn’t repeat that. Fish plus warm ricotta was a bridge too far in my kitchen.
- Made a version with caramelized onions for a friend who can’t eat garlic—it was super sweet and actually not bad. Maybe a little too sweet, though.
Gear Up (Or Fake It With What You’ve Got Lying Around)
- Pizza stone is ideal—but a sturdy, upside-down baking sheet works fine if you don’t have one
- A rolling pin helps, but honestly, a wine bottle (empty!) does the same job. Or just use your hands and go rustic.
- Parchment paper (non-negotiable if you’re prone to disaster, like me)
- If you’re super fancy, a pizza peel. I just use a thin wooden cutting board most days, works a treat.
How To Store Leftovers (If You Somehow Have Any)
Pop slices in an airtight container in the fridge—they’ll stay good for up to 2 days, though honestly, in my house it never lasts more than a day! Some folks say it tastes even better cold. I say, try grilling the next-day slice in a dry skillet to bring back a little crisp. Oh, and don’t microwave unless you like your crust rubbery (learned that the hard way…)
How We Serve It (Or Sometimes Just Eat Over the Sink)
Usually I serve this pizza with a peppery arugula salad and maybe a handful of good olives on the side. Sometimes, if it’s a movie night, it’s just slices on napkins and everyone fighting over the crispiest edge. My dad once ate it while standing at the counter, declaring it “too good to wait for a plate.”
Lessons I’ve Picked Up—Usually the Hard Way
- Don’t rush letting your dough come to room temp. I once rolled out cold dough and ended up with a pizza about as tender as a boot. Not ideal.
- If the prosciutto looks a bit dark at the edges, that’s usually perfect—it’ll keep crisping for a minute or two out of the oven, so don’t panic and pull it too soon.
You Asked, I Answer (Or At Least, I Try To)
- Can I make this without ricotta?
- Sure can. Try cream cheese or even a thick béchamel. It won’t be quite the same, but it’ll have that creamy vibe.
- Is there a way to make this gluten-free?
- Yep, just grab a ready-made gluten-free pizza crust (honestly, I’m not an expert here; my friend swears by the King Arthur Baking one). Texture is a little different, but all the topping goodness carries it through.
- What’s the best way to reheat leftovers?
- My move is a hot skillet, lid on, for a few minutes. Oven works too, but that’s more of a faff for just one slice.
- What wine would you serve with this?
- Oh, love this question. I lean toward a crisp Pinot Grigio or, when feeling rogue, a frosty lager. Or whatever’s open. No judgement here.
- Can you make this ahead?
- You can prep the dough, cheeses, and toppings earlier in the day, but bake just before serving or the prosciutto goes limp and sad. Trust me, I’ve tried.
So there you go. My favorite white pizza with prosciutto—a recipe that’s a bit of Italy, a bit of me, and a fair bit of ‘just wing it’. For more pizza inspiration (or dough troubleshooting, if you hit a wobble), head over to Serious Eats’ Pizza Guide—they know their cheese from their crust. Let me know how yours turns out, and if you come up with a variation I absolutely need to try, don’t keep it to yourself!
Ingredients
- 1 ball pizza dough (about 12 oz)
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 oz sliced prosciutto
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp freshly ground black pepper
- Fresh basil leaves, for garnish
Instructions
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1Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
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2Roll out the pizza dough on a lightly floured surface to a 12-inch circle.
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3In a small bowl, mix together the ricotta cheese, minced garlic, olive oil, and black pepper.
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4Spread the ricotta mixture evenly over the pizza dough, leaving a 1/2-inch border. Sprinkle with mozzarella and Parmesan cheese.
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5Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
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6Remove from oven, top with slices of prosciutto and fresh basil leaves. Slice and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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