🧀 Prosciutto Pizza Recipe – Crispy, Salty, Cheesy Perfection Straight from Italy
Let’s talk about prosciutto pizza — that glorious meeting of crispy crust, melty cheese, and paper-thin slices of salty, silky ham. It’s not just pizza. It’s an experience.
This isn’t your typical pepperoni pie. This is grown-up pizza. Elegant. Flavor-packed. Slightly indulgent. And absolutely unforgettable.
The first time I had a proper prosciutto pizza was in Rome, at a small pizzeria tucked behind a wine bar. The crust was blistered and airy, the cheese bubbling, and the prosciutto — oh man — it melted on my tongue like butter. That was it. I was hooked.
After years of tweaking, testing, and obsessing in my own kitchen, I’ve perfected this prosciutto pizza recipe. And I’m going to walk you through every step — from crust to finish — just like I’d show a friend standing at my counter, wine glass in hand.
🍕 What Makes Prosciutto Pizza So Special?
Here’s the thing: prosciutto doesn’t get baked on the pizza.
You don’t want to ruin its delicate, buttery texture by throwing it in a screaming hot oven. It gets added after baking — and the heat from the fresh pizza gently warms it just enough.
The result? Salty-sweet prosciutto draped over gooey cheese, nestled into a bed of peppery arugula, maybe finished with a drizzle of balsamic glaze or truffle oil. Every bite is a perfect balance of crispy, creamy, salty, peppery, and slightly sweet.
🛒 Ingredients for the Best Prosciutto Pizza
Here’s everything you need to build this Italian beauty from scratch:
| Ingredient | Quantity |
|---|---|
| Pizza dough (homemade or store-bought) | 1 lb (450g) |
| Olive oil (extra virgin) | 2 tbsp |
| Fresh mozzarella (torn or sliced) | 1 cup |
| Grated Parmesan cheese | 1/4 cup |
| Prosciutto di Parma (thinly sliced) | 4–6 slices |
| Arugula (fresh, washed) | 1 heaping cup |
| Garlic (optional, finely grated) | 1 clove |
| Crushed red pepper flakes (optional) | 1/2 tsp |
| Fresh basil leaves (optional) | A handful |
| Balsamic glaze or truffle oil (optional) | To drizzle |
| Salt & pepper | To taste |
| Semolina or flour (for stretching dough) | As needed |
🔥 Step-by-Step Instructions – How to Make Prosciutto Pizza at Home
Step 1: Preheat Like You Mean It
- Preheat your oven to 500°F (260°C) — or as high as it will go.
- Place a pizza stone or steel in the oven while it heats. (This is key for that crispy, charred crust.)
- Let it preheat for at least 45 minutes. Yes, really. Trust me.
Step 2: Stretch the Dough
- Lightly dust your work surface with flour or semolina.
- Take your dough (room temp is best) and gently stretch it into a 12–14 inch round.
- Don’t roll it with a pin — stretch it with your hands for those beautiful air bubbles.
- Transfer to a piece of parchment paper or a pizza peel dusted with semolina.
Step 3: Build Your Base
- Lightly brush the dough with olive oil, edge to edge.
- If you like garlic (I do), rub the dough with a cut clove or sprinkle a touch of grated garlic into the oil.
- Scatter the torn mozzarella evenly across the base.
- Sprinkle Parmesan cheese over top.
- Add crushed red pepper flakes if you’re into a little heat.
No sauce. No tomatoes. This is a white pizza — all about the cheese and toppings.
Step 4: Bake to Blistered Perfection
- Slide the pizza (on parchment or peel) onto your hot stone or baking sheet.
- Bake for 8–12 minutes, depending on your oven — until the crust is golden, bubbly, and beautifully charred in spots.
- Keep an eye on it — things move fast at high heat.
Step 5: Top with Prosciutto & Arugula
Here’s where the magic happens:
- The moment the pizza comes out of the oven, lay the slices of prosciutto over the top. Let them gently melt into the cheese.
- Scatter a handful of fresh arugula over the prosciutto.
- Optional but highly recommended: drizzle with balsamic glaze or truffle oil for extra depth.
- Finish with a crack of black pepper and a few fresh basil leaves if you like.
Step 6: Slice and Serve
Use a sharp pizza cutter or big knife. Cut into wedges. Serve hot.
Pair with a bold red wine or dry prosecco. And try not to eat the whole thing yourself. (No judgment if you do.)
🍽 Why This Prosciutto Pizza Recipe Works
- It’s balanced: Creamy mozzarella + salty ham + peppery arugula = flavor harmony.
- It’s fast: The dough bakes in under 15 minutes. Great for weeknight dinners or impressing guests.
- It feels fancy: But it’s stupidly simple. And wildly delicious.
- It’s flexible: Add figs, drizzle honey, or throw on burrata instead of mozzarella. Make it yours.
🧠 Tips & Tricks from My Italian Kitchen
🌿 Use good prosciutto. Don’t skimp here. Prosciutto di Parma or San Daniele is worth it. You only need a few slices.
🔥 Hot oven = better crust. Don’t skip the long preheat. It transforms your crust from meh to chef’s kiss.
🍕 Try pizza bianca dough. A slightly saltier, oil-rich dough complements the richness of the toppings.
💡 Don’t overload the cheese. Too much and your pizza gets soggy. Less is more here. Let the ingredients shine.
🌶 Want spice? Add Calabrian chili oil or a pinch of chili flakes before baking.
❓ Prosciutto Pizza FAQ
Can I use tomato sauce on this pizza?
Technically you can, but the magic of prosciutto pizza is in the simplicity. The cheese, prosciutto, and arugula do all the heavy lifting. If you must, use a very light smear of sauce.
Should I bake prosciutto on the pizza?
Nope! Prosciutto is delicate and salty. Baking it can dry it out and make it tough. Always add it after baking so it gently warms and keeps its velvety texture.
Can I make this with store-bought pizza dough?
Yes! A good-quality store-bought dough works great. Just let it come to room temp before stretching so it doesn’t spring back.
What cheeses pair well with prosciutto?
Mozzarella is classic, but burrata, goat cheese, or fontina also pair beautifully with prosciutto. Just avoid anything overly salty.
How do I reheat leftover prosciutto pizza?
Reheat in a hot oven (450°F) for a few minutes, then re-top with fresh arugula and maybe another slice of prosciutto if it crisped up too much.
💭 Final Thoughts – From My Oven to Yours
If pizza is love, prosciutto pizza is a love letter written in crispy crust, creamy cheese, and that irresistible whisper of salty ham.
This recipe is one I keep coming back to — for date nights, dinner parties, or just when I need to spoil myself with something comforting yet elevated. It’s Italian cooking at its best: simple, soulful, and packed with flavor.
So roll out that dough. Pour a glass of red. And treat yourself to the kind of pizza that doesn’t just fill your belly — it makes your soul happy.
Buon appetito, amico mio 🍷🍕
See Also: Potato Pizza Recipe – Crispy Italian Pizza con Patate
