🎉 Introduction
Craving that perfect slice you usually only get from your favorite pizzeria? Meet your new obsession: Prosciutto Pizza, a crispy, cheesy masterpiece topped with delicate slices of salty prosciutto, fresh arugula, melty mozzarella, and a drizzle of balsamic glaze. It’s rustic, elegant, and full of Italian flair — and best of all, it’s totally doable at home.
This is the pizza you serve to impress. Whether it’s date night, pizza night, or a lazy weekend dinner, this prosciutto pizza brings restaurant-level flavor to your kitchen. With a chewy golden crust, creamy cheese base, and perfectly cured meat, each bite is a balance of salty, sweet, tangy, and fresh.
🧰 Equipment Needed
To make pizzeria-style prosciutto pizza at home, you’ll need:
- Pizza stone or baking sheet
- Pizza peel or large spatula (if using a stone)
- Rolling pin or your hands (for stretching dough)
- Parchment paper (for easy transfer)
- Oven-safe skillet or pizza pan (if not using a stone)
- Knife or pizza cutter
🍕 Optional: A pizza stone and preheated oven will give you that classic crispy base — but a baking sheet works just fine!
🛒 Ingredients
🍕 For the Pizza Dough (or use store-bought)
- 2 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tsp salt
🧀 Toppings
- 1/2 cup pizza sauce (optional — or try olive oil & garlic for white pizza)
- 1 1/2 cups shredded mozzarella cheese
- 6–8 slices prosciutto, thinly sliced
- 1/2 cup baby arugula
- 1/4 cup shaved Parmesan
- 1 tbsp balsamic glaze
- 1 tbsp olive oil
- Freshly ground black pepper
🧄 Optional Extras: Fresh basil, red pepper flakes, or a garlic oil drizzle for extra punch.
👩🍳 Directions
Step 1: Make or Prepare the Dough
- If using homemade dough, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
- Stir in flour, salt, and olive oil. Knead into a soft dough (about 5 minutes), then cover and let rise for 1 hour until doubled.
- If using store-bought dough, let it come to room temperature for 30 minutes so it’s easier to stretch.
Step 2: Preheat Oven
- Preheat oven to 475°F (245°C).
- If using a pizza stone, place it in the oven while it heats.
Step 3: Shape the Dough
- On a lightly floured surface, stretch or roll your dough into a 12–14 inch round.
- Transfer to a piece of parchment paper for easy transfer.
Step 4: Add Sauce and Cheese
- Brush lightly with olive oil or spread with pizza sauce.
- Sprinkle evenly with mozzarella cheese.
Step 5: Bake
- Slide parchment with pizza onto the preheated stone or baking sheet.
- Bake for 10–12 minutes, until crust is golden and cheese is bubbly.
Step 6: Add Prosciutto & Garnish
- Remove from oven.
- While still hot, layer on prosciutto slices, scatter arugula, sprinkle shaved Parmesan, and drizzle balsamic glaze.
- Finish with a twist of black pepper.
🥗 Tip: Add the arugula and prosciutto after baking so they stay fresh and silky.
🍽️ Servings & Timing
- Servings: 2–4 (1 large 12–14 inch pizza)
- Prep Time: 15 minutes (plus 1 hour if making dough)
- Cook Time: 10–12 minutes
- Total Time: ~25–30 minutes (if using pre-made dough)
Perfect for pizza night, weekend dinner, or a fancy-but-fast meal at home.
🧊 Storage & Reheating
Refrigerator
- Store leftover slices in an airtight container for up to 3 days.
Reheating
- Reheat in a 375°F oven for 6–8 minutes, or in a hot skillet to crisp the bottom.
- Avoid microwaving — it softens the crust.
Freezer
- Freeze fully baked pizza slices (without arugula) for up to 2 months. Reheat straight from frozen.
🧊 Tip: Add fresh arugula after reheating for that signature bite.
🥄 Variations
Craving something different? Try these spins on the prosciutto pizza theme:
- 🍄 Mushroom & Prosciutto Pizza – Add sautéed mushrooms before baking.
- 🍍 Prosciutto & Pineapple – A salty-sweet combo with fresh pineapple chunks.
- 🍯 Hot Honey Prosciutto Pizza – Skip balsamic and drizzle with hot honey instead.
- 🍳 Brunch-Style – Crack an egg in the center before baking for a runny-yolk finish.
- 🧄 White Garlic Pizza – Skip the red sauce and use garlic oil and ricotta as your base.
- 🧀 Four Cheese Prosciutto – Combine mozzarella, Parmesan, goat cheese, and fontina for richness.
❓ 10 FAQs
1. Do I have to use pizza sauce?
Nope! A light olive oil and garlic base works beautifully with prosciutto for a more refined flavor.
2. Can I use pre-made pizza dough?
Absolutely! Store-bought dough makes this recipe super quick.
3. Should I bake the prosciutto with the pizza?
It’s best added after baking — it stays tender and doesn’t dry out.
4. Is arugula necessary?
Not at all. But it adds peppery freshness that balances the richness of the meat and cheese.
5. Can I use another cheese?
Mozzarella is classic, but fontina, burrata, goat cheese, or ricotta also work beautifully.
6. How do I make balsamic glaze at home?
Simmer 1/2 cup balsamic vinegar with 1 tbsp honey until thickened (~10 mins).
7. Can I make this in a toaster oven?
Yes — use a small dough round and adjust cook time to about 8 minutes.
8. What wine pairs well with prosciutto pizza?
Try a crisp white like Pinot Grigio or a light red like Chianti.
9. Can I make this gluten-free?
Yes — use a gluten-free pizza crust or cauliflower base.
10. How thin should I slice the prosciutto?
Ultra-thin! Ask your deli for paper-thin slices or use pre-sliced packaged prosciutto.
🏁 Conclusion
This Prosciutto Pizza brings restaurant-quality flavor to your kitchen — no delivery needed. The crisp crust, melty cheese, silky prosciutto, peppery arugula, and tangy balsamic glaze come together in a perfect harmony of flavor and texture.
Whether you’re entertaining or just treating yourself to something special, this homemade pizza delivers on every level. It’s elegant, quick, and completely crave-worthy — a delicious reminder that great pizza starts with good ingredients and a hot oven.
Try This Prosciutto Pizza for a Taste of Your Favorite Pizzeria at Home – Crispy, Cheesy & Irresistible
Ingredients
Equipment
Method
- If using homemade dough, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
- Stir in flour, salt, and olive oil. Knead into a soft dough (about 5 minutes), then cover and let rise for 1 hour until doubled.
- If using store-bought dough, let it come to room temperature for 30 minutes so it’s easier to stretch.
- Preheat oven to 475°F (245°C).
- If using a pizza stone, place it in the oven while it heats.
- On a lightly floured surface, stretch or roll your dough into a 12–14 inch round.
- Transfer to a piece of parchment paper for easy transfer.
- Brush lightly with olive oil or spread with pizza sauce.
- Sprinkle evenly with mozzarella cheese.
- Slide parchment with pizza onto the preheated stone or baking sheet.
- Bake for 10–12 minutes, until crust is golden and cheese is bubbly.
- Remove from oven.
- While still hot, layer on prosciutto slices, scatter arugula, sprinkle shaved Parmesan, and drizzle balsamic glaze.
- Finish with a twist of black pepper.
Notes
Store leftover slices in an airtight container for up to 3 days. Reheating
Reheat in a 375°F oven for 6–8 minutes, or in a hot skillet to crisp the bottom. Avoid microwaving — it softens the crust. Freezer
Freeze fully baked pizza slices (without arugula) for up to 2 months. Reheat straight from frozen. 🧊 Tip: Add fresh arugula after reheating for that signature bite. 🥄 Variations Craving something different? Try these spins on the prosciutto pizza theme: 🍄 Mushroom & Prosciutto Pizza – Add sautéed mushrooms before baking. 🍍 Prosciutto & Pineapple – A salty-sweet combo with fresh pineapple chunks. 🍯 Hot Honey Prosciutto Pizza – Skip balsamic and drizzle with hot honey instead. 🍳 Brunch-Style – Crack an egg in the center before baking for a runny-yolk finish. 🧄 White Garlic Pizza – Skip the red sauce and use garlic oil and ricotta as your base. 🧀 Four Cheese Prosciutto – Combine mozzarella, Parmesan, goat cheese, and fontina for richness. ❓ 10 FAQs 1. Do I have to use pizza sauce?
Nope! A light olive oil and garlic base works beautifully with prosciutto for a more refined flavor. 2. Can I use pre-made pizza dough?
Absolutely! Store-bought dough makes this recipe super quick. 3. Should I bake the prosciutto with the pizza?
It’s best added after baking — it stays tender and doesn’t dry out. 4. Is arugula necessary?
Not at all. But it adds peppery freshness that balances the richness of the meat and cheese. 5. Can I use another cheese?
Mozzarella is classic, but fontina, burrata, goat cheese, or ricotta also work beautifully. 6. How do I make balsamic glaze at home?
Simmer 1/2 cup balsamic vinegar with 1 tbsp honey until thickened (~10 mins). 7. Can I make this in a toaster oven?
Yes — use a small dough round and adjust cook time to about 8 minutes. 8. What wine pairs well with prosciutto pizza?
Try a crisp white like Pinot Grigio or a light red like Chianti. 9. Can I make this gluten-free?
Yes — use a gluten-free pizza crust or cauliflower base. 10. How thin should I slice the prosciutto?
Ultra-thin! Ask your deli for paper-thin slices or use pre-sliced packaged prosciutto. 🏁 Conclusion This Prosciutto Pizza brings restaurant-quality flavor to your kitchen — no delivery needed. The crisp crust, melty cheese, silky prosciutto, peppery arugula, and tangy balsamic glaze come together in a perfect harmony of flavor and texture. Whether you’re entertaining or just treating yourself to something special, this homemade pizza delivers on every level. It’s elegant, quick, and completely crave-worthy — a delicious reminder that great pizza starts with good ingredients and a hot oven.
