Go Back
–+ servings
White Pizza with Prosciutto

White Pizza with Prosciutto: Creamy, Sweet, and Savory Bliss

Enjoy a gourmet White Pizza with Prosciutto that blends creamy ricotta, gooey mozzarella, and a drizzle of hot honey for a savory and sweet experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Preheat Time 30 minutes
Total Time 57 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 batch Pizza Dough Store-bought or homemade
For the Cheeses
  • 1 cup Ricotta Cheese Rich creaminess; goat cheese can be used
  • 2 cups Shredded Fresh Mozzarella Low-moisture works best for browning
For the Toppings
  • 4 oz Thinly Sliced Prosciutto Savory notes; can substitute with bacon
  • 2 tbsp Hot Honey For a sweet and spicy kick; regular honey with pepper flakes can substitute
  • 1 cup Fresh Basil Leaves Add for a refreshing herbal touch

Equipment

  • Oven
  • Pizza Stone
  • Pizza Peel
  • Parchment Paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 475°F (245°C). Place a pizza stone inside to heat for at least 30 minutes.
  2. Roll out the pizza dough into a 12-inch round and transfer to a pizza peel or parchment paper.
  3. Spread ricotta cheese evenly over the dough, leaving a half-inch rim around the edges.
  4. Sprinkle shredded fresh mozzarella over the ricotta layer evenly.
  5. Layer thinly sliced prosciutto on top, overlapping slightly for even coverage.
  6. Bake the pizza for 10-12 minutes, until the crust is golden brown and the cheese is bubbly.
  7. Drizzle with hot honey and garnish with fresh basil leaves. Slice and serve immediately.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

For best results, preheat your oven and pizza stone properly and avoid an overload of ricotta to maintain texture.

Tried this recipe?

Let us know how it was!