Crispy White Pizza With Prosciutto

It started on a chilly evening when I had friends over for what we jokingly called “Pizza Fridays.” Instead of the usual tomato-sauce-based pie, I decided to try something new: white pizza with prosciutto. My friend Lena, who had just come back from a trip to Italy, couldn’t stop talking about a version she had eaten in Rome, one without tomato sauce but loaded with creamy ricotta, gooey mozzarella, and delicate slices of prosciutto.

I was curious. Could something so simple really deliver the same satisfaction as a bubbling margherita? I rolled up my sleeves and gave it a try. The moment I pulled the pizza out of the oven, the crust blistered, the prosciutto slightly crisped at the edges, and the scent of basil floated in the air, I knew this would become a new household favorite.

The drizzle of hot honey at the end transforms everything, adding a sweet-spicy surprise that lifts the whole pizza. It adds a sweet-spicy kick that cuts through the richness of the cheese and the saltiness of the prosciutto. My guests were impressed, and I found myself making it again and again, tweaking little details each time until it became the version I’m sharing here with you today.

If you’re looking for a pizza that feels indulgent yet balanced, rustic yet sophisticated, this white pizza with prosciutto might just win you over the way it did for me.

Short Description

A crispy white pizza topped with creamy ricotta, fresh mozzarella, smoky prosciutto, and a drizzle of hot honey finished with basil for a burst of freshness.

Key Ingredients

• 1 lb pizza dough
• 1 cup ricotta cheese
• 1 cup shredded fresh mozzarella
• 4 oz thinly sliced prosciutto
• 2 tbsp hot honey
• ¼ cup fresh basil leaves

Tools Needed

• Pizza stone or baking sheet
• Rolling pin
• Mixing bowl
• Measuring cups and spoons
• Sharp knife or pizza cutter

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 475°F (245°C) with a pizza stone inside for even cooking. A stone helps mimic a brick oven, giving you a crisp bottom crust.

Step 2: Prepare the Dough
Roll out the pizza dough on a floured surface until it reaches about 12 inches wide. If the dough is too sticky, sprinkle in 1 tablespoon of flour at a time.

Step 3: Add the Ricotta Layer
Spread ricotta cheese evenly over the dough, leaving a small crust around the edges. The ricotta acts as the creamy base instead of tomato sauce.

Step 4: Top with Mozzarella
Sprinkle shredded mozzarella on top of the ricotta layer. You’ll want an even blanket of cheese for that gooey melt.

Step 5: Layer the Prosciutto
Place thin slices of prosciutto over the cheese mixture. Keep them slightly overlapping for a balance of salt and smokiness in every bite.

Step 6: Bake the Pizza
Carefully transfer the pizza onto the hot pizza stone or a baking sheet. Bake for 10-12 minutes until the crust is golden brown and the cheese bubbles.

Step 7: Finish and Serve
Remove from the oven, drizzle with hot honey, and garnish with fresh basil leaves. Slice into eight pieces and enjoy immediately.

Why You’ll Love This Recipe

Crispy yet chewy crust

Creamy layers of ricotta and mozzarella

Smoky, savory prosciutto balanced with sweet-spicy honey

Fresh basil for a bright finishing touch

Quick bake time, perfect for weeknights

Mistakes to Avoid & Solutions

Dough sticking to the counter: Always flour your surface generously before rolling.

Soggy crust: Preheat the pizza stone thoroughly. If using a baking sheet, sprinkle a little cornmeal under the dough.

Burning prosciutto: Keep slices thin and avoid baking beyond 12 minutes.

Cheese sliding off: Leave a small border around the crust.

Overloading toppings: Resist the urge; less is more for crispiness and balance.

Serving and Pairing Suggestions

Serve as the centerpiece with a fresh arugula salad, lemon, and shaved parmesan

Pair with a crisp white wine such as Sauvignon Blanc

Enjoy with a light, refreshing beer

Cut into small squares for gatherings and serve as a stylish appetizer

Storage and Reheating Tips

Allow the pizza to cool completely before storing

Wrap tightly in foil or place in an airtight container

Refrigerate leftovers for up to 3 days

Reheat slices in a 375°F oven for 6–8 minutes until the crust is crisp

Avoid microwaving, as it makes the crust chewy

FAQs

1. Can I use store-bought pizza dough?
Yes, it works perfectly. If you have time, homemade dough elevates the flavor.

2. What if I can’t find hot honey?
Mix regular honey with a pinch of chili flakes for a quick substitute.

3. Can I use other cheeses?
Yes, try fontina, goat cheese, or burrata for different textures.

4. Is prosciutto added before or after baking?
This recipe bakes it, but you can also add it fresh after baking for a more delicate texture.

5. Can I freeze leftovers?
Yes, wrap slices in foil and freeze up to 2 months. Reheat in the oven straight from frozen.

Tips & Tricks

Use a pizza peel if you have one for easy transfer to the oven.

Brush the crust edge with olive oil for extra golden color.

Tear basil leaves by hand instead of chopping to prevent bruising.

Bake on parchment paper if you don’t have a pizza stone.

Let the dough rest at room temperature for 30 minutes before rolling for easier handling.

Recipe Variations

White Pizza with Mushrooms: Add 1 cup sautéed mushrooms in olive oil to the ricotta layer.

Spicy White Pizza: Add thin slices of fresh chili before baking, then drizzle with extra hot honey.

Vegetarian White Pizza: Swap prosciutto for roasted red peppers or caramelized onions.

Herbed White Pizza: Mix 1 tsp dried oregano and thyme into the ricotta before spreading.

Garlic Lovers’ Version: Add 2 minced garlic cloves sautéed in olive oil over the ricotta base.

Final Thoughts

There’s a special kind of joy in pulling a pizza out of the oven and seeing the crust golden, the cheese bubbling, and the aroma filling the room. This white pizza with prosciutto captures that joy in a way that feels both rustic and elegant. With creamy ricotta, stretchy mozzarella, savory prosciutto, and a drizzle of hot honey, every slice offers a balance of flavors that surprises yet comforts.

Sharing it at the table shows how simple ingredients, treated with care, can turn into something memorable. Cooking doesn’t always need to be elaborate to feel special; sometimes it’s the small choices that make the biggest impression. I hope this recipe brings warmth to your kitchen and becomes one you’ll want to enjoy again and again with people you love.