Prosciutto and Provolone Cheese pair perfectly for a subtle white sauce pizza. Top it with fresh sliced tomato to add a touch of sweet flavor.
Here we kick off this week’s “Can you Pizza It?” with this fantastic prosciutto, tomato and provolone pizza.
What is Prosciutto?
For this Prosciutto Provolone Pizza, mom had suggested that we try out prosciutto on a pizza and naturally, I was all for it! I had never tried prosciutto on a pizza or anything else for that matter. It’s different than any other deli style meat that I’ve ever seen.
My grandmother asked some questions about prosciutto so I researched it. Prosciutto is an Italian ham, cured by a drying process. It’s usually thinly sliced. It’s intended to be eaten “raw” because it’s safe after the curing process.
You can also cook it, if you want. I will be trying that with the other half of the prosciutto package so I can see the difference.
Update: I pan fried some of the prosciutto and used it in this Fried Prosciutto and Mushrooms Pasta. It tastes a lot like bacon when it’s fried up but thinner and has more meat than fat like you find with bacon. Delicious!
Read more about prosciutto at Parma Crown.
Homemade Pizza Dough
I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!
Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least four hours or overnight.
This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.
Thinly slice the tomatoes. Place on paper towels and pat dry with paper towels, as much as possible. Allow to rest and pat dry again. Tomatoes will add a lot of excess moisture to your pizza unless you try to get them as dry as possible.
If you like, you can pre-cook your pizza dough a little before adding the toppings. It wasn’t necessary for this thinner crust but, if you prefer a thicker crust, it may not cook all the way and will be a little “doughy” in the middle.
My first time trying out prosciutto and it was amazing! Garden fresh tomatoes and provolone cheese. Yum!
More Pizza, Please!
If you like this pizza, be sure to try out my other pizza recipes.
Prosciutto Tomato and Provolone PizzaTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- ½ recipe pizza dough
- cooking spray
- 3 ounces Daniele Del Duca Pre-Sliced Prosciutto, or any thinly sliced prosciutto
- 2 large tomatoes, thinly sliced and as dry as possible
- 6 ounces Sargento Sliced Provolone Cheese, sliced
White Cream Sauce
- ½ cup heavy cream
- 1 tbsp flour
- 2 tbsp Parmesan cheese, shredded
Make Pizza Dough
- If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary.
- If you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
Make Pizza Sauce
- In small saucepan, whisk cream and flour until there are no lumps.
- Add Parmesan and stir. Heat on stovetop on medium heat until thickened (about 5 or 6 minutes).
Special Consideration for Tomatoes
- Thinly slice the tomatoes. Place on paper towels and pat dry with paper towels, as much as possible.
- Allow to rest and pat dry again. Tomatoes will add a lot of excess moisture to your pizza unless you try to get them as dry as possible.
- Preheat oven to 425℉.
- Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
- Evenly spread the sauce on the pizza dough with the back of aa spoon
- Evenly distribute prosciutto, then tomatoes and top with provolone.
- Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces.
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