This Prosciutto Pizza is a delicious, Italian style pizza, a savory and sweet combination, made with thinly sliced prosciutto, buttery provolone and fresh tomatoes.
What is Prosciutto?
Prosciutto is an Italian ham, cured by a drying process. It’s usually thinly sliced and 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.
Ingredients
Prosciutto. This is a thinly sliced cured ham from Italy. It’s safe to eat without cooking, of course. It gives a bit of a taste of bacon, except all the best parts of bacon.
Pizza Sauce. Sometimes it’s just easier to use prepared sauce. I don’t mind making my own sauce but, if I have it handy, better to use it than lose it, right?
Provolone Cheese. Although it’s hard to see in the photo, there’s a little half circle block of Provolone cheese behind the tomatoes. I had to look in the specialty deli area to find it because there were only slices in the luncheon meat section of the market.
Tomatoes. You will want to find tomatoes with as little water and seeds as possible. Roma tomatoes work well. No matter which variety you choose, you’ll need to slice them thinly and blot off as much of the water as possible.
Baby Spinach. A few leaves of spinach works well, especially for extra color. You could try fresh basil leaves or arugula, if you have that on hand.
Optional. I like to sprinkle on some Bragg’s Italian seasoning too. Try freshly cracked pepper and maybe some grated Parmesan cheese when serving. Drizzle on your best extra virgin olive oil.
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.
Using Fresh Tomatoes For 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.
Do You Need To Pre-Cook Pizza Crust?
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.
In order to avoid the fresh tomatoes adding any extra moisture to the dough, I put the prosciutto on the crust first. This helped form a barrier between the dough and the tomatoes.
This pizza is a little thinner on ingredients than my other pizzas since I was going to a more Italian-style pizza. This means that you need to bake it a little less time.
What Is A Pizza Peel?
I like to use the pizza peel to transfer the pizza from the pan as quickly as possible. Not sure about it? It’s like a large, round spatula that is as wide as the pizza itself. There’s no chance of some of it breaking while it’s still hot. Just slide it right onto a cutting board so you can use the pizza cutter.
If you used parchment paper while baking, that will also work for sliding easily onto a cutting board.
More Pizza, Please
If you like this pizza, be sure to try out my other pizza recipes.
Recipe
Prosciutto Pizza
Equipment
- Pizza Pan
Ingredients
- ½ recipe Pizza Dough or packaged prepared pizza dough
- Cooking Spray like Pam
- 3 ounces Prosciutto thinly sliced
- 2 medium Tomatoes thinly sliced and as dry as possible
- 3 ounces Provolone Cheese shredded
- ¾ cup Pizza Sauce
- ⅛ cup Baby Spinach optional
- pinch Italian Seasoning optional
Instructions
Make Pizza Dough
- If you are using homemade pizza dough according to the above recipe, 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.
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.
Assemble Pizza
- 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 a spoon or spatula.
- Evenly distribute prosciutto. Don't try to keep it flat. Let it have little waves throughout. Evenly distribute sliced tomatoes, spinach leaves (optional) and shredded cheese. Sprinkle with Italian seasoning (optional).
- Cook for 14-16 minutes, or until done. Cool slightly and cut into 8 pieces.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
Homemade Pizza Dough in Bread Machine
Equipment
- Bread Machine (Cuisinart Bread Maker 2 Pound used)
- Rolling Pin
Ingredients
- 1 pkt Active Dry Yeast 2 ¼ teaspoons
- 1 ⅛ cup Very Warm Water 110° to 115°
- 2 tbsp Granulated Sugar
- 2 tbsp Avocado Oil or olive oil
- 450 grams Bread Flour (about 3 ¾ cups spoon and fill) *see note, plus a little bit more for rolling
- 1 tsp Salt
Instructions
- In a small bowl, stir together yeast, water and sugar. Set aside. After 10 minutes, check that it's bubbly. If so, continue. If not, you may want to try again with fresher yeast.
- Add yeast mixture to bread pan in bread machine.
- Add oil to bread pan.
- Add flour to bread pan.
- Add salt to bread pan.
- Set bread machine to make dough only. Once finished, take out and separate into two balls. Cover with plastic wrap and put in refrigerator for several hours or overnight.
- Roll out and add toppings as desired. When the recipe is split in two crusts like this, it takes about 15-20 minutes to cook the completed pizzas in a 425℉ oven.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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Delicious recipe. We enjoyed this pizza for our family’s Friday movie night snack. So good!
When my husband and I first got married we used to make pizza all the time. Seeing your recipe made me want to bring back this tradition.
I love pizza and this one is definitely my favorite. I hope you enjoy it. Thank you for writing!
Love pizza’s like this big chunks of toppings! Delicious and easy recipe!
This pizza dish looks incredibly yummy! A comfort food by many with a touch of Italian style! I totally love it! Plus who doesn’t love pizza? 😀