Prosciutto & Mozzarella Pizza (Crispy, Melty, and Effortlessly Fancy)
If you’ve ever ordered a prosciutto pizza at a restaurant and wondered why it tastes so much more special than a basic pepperoni pie, here’s the secret: it’s all about contrast. Crisp crust + creamy mozzarella + salty prosciutto + something fresh on top (hello, arugula) hits every note at once. This is the kind of pizza that feels dinner-party worthy, yet it’s shockingly easy to pull off on a weeknight.
I love this style because it doesn’t require a mountain of toppings or complicated prep. You’re working with a few high-impact ingredients that do most of the heavy lifting. The only real “skill” is getting your oven hot and your crust crisp—everything else is simply assembling with intention.
Why I Love This Recipe
- Big flavor with minimal ingredients: prosciutto brings salt and depth; mozzarella brings richness.
- Fast but fancy: perfect for date night, guests, or “I deserve better than cereal” evenings.
- Endlessly adaptable: you can riff with greens, cheeses, sauces, or a drizzle finish.
- That contrast: hot melty base + cool fresh topping is the whole vibe.
Ingredients
For the pizza
- 1 ball pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce or crushed tomatoes (lightly seasoned)
- 8 oz fresh mozzarella, torn or sliced
- 2–4 oz prosciutto (thinly sliced)
- 1–2 tbsp olive oil (plus more for finishing)
- Optional: grated Parmesan (a light sprinkle)
For topping (highly recommended)
- 1–2 cups arugula
- 1–2 tsp lemon juice (or a squeeze)
- Optional: balsamic glaze or honey (a light drizzle)
- Optional: red pepper flakes
Swaps and Notes
- No fresh mozzarella? Use low-moisture mozzarella (shred it) for a less watery, more classic melt.
- Sauce options: Go red sauce, a light smear of pesto, or even olive oil + garlic for a “white” base.
- Greens: Arugula is king here, but baby spinach or mixed spring greens work in a pinch.
- Finishers: Balsamic glaze is classic, but a tiny drizzle of honey is wildly good with prosciutto.
- Prosciutto timing: Add it near the end or after baking depending on how crisp you want it.
Step-by-Step Instructions
- Preheat the oven hard
- Set your oven to 500°F (or as high as it safely goes).
- If you have a pizza stone or steel, preheat it for 30 minutes.
- Shape the dough
- Stretch dough into a 12–14 inch round.
- Transfer to parchment paper (easy sliding) or a floured peel if you’re using a stone.
- Add sauce and mozzarella
- Spread sauce in a thin layer—don’t overdo it.
- Scatter torn mozzarella evenly across the top.
- Drizzle lightly with olive oil.
- Bake
- Bake 8–12 minutes (depends on oven and crust thickness) until the crust is deeply golden and the cheese is bubbling.
- Add prosciutto
- For silky prosciutto: add it right after the pizza comes out.
- For slightly crisp prosciutto: add it during the last 2 minutes of baking.
- Top with arugula
- Toss arugula with lemon juice and a drizzle of olive oil.
- Pile it right on top of the hot pizza.
- Finish and slice
- Add Parmesan, red pepper flakes, or a drizzle of balsamic glaze/honey.
- Slice immediately and serve.
Tips for Success
- Hot oven = crispy crust: the hotter, the better.
- Go easy on wet ingredients: fresh mozzarella + lots of sauce can get soggy. Keep sauce thin.
- Tear mozzarella instead of slicing for better melt pockets.
- Add arugula after baking so it stays fresh and peppery.
- Rest 1 minute before slicing so cheese sets slightly (no topping landslide).
Serving Suggestions and Pairings
This pizza loves a simple, snacky spread—think “Italian aperitivo meets movie night.”
- Serve with a warm starter like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests(cheese-on-cheese is always correct).
- If you want a party dip situation, add This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes to the table.
- For a refreshing sip alongside, I’m pairing it with This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days—bright, tart, and totally pizza-friendly.
Nutrition (Estimated Per Serving)
Based on 8 slices; exact values depend on dough and cheese brand.
- Calories: ~260–340
- Protein: ~12–16g
- Carbs: ~28–40g
- Fat: ~10–16g
- Sodium: moderate to high (prosciutto + cheese)
Storage and Leftovers
- Fridge: Store slices in an airtight container for up to 3 days.
- Best reheating method: A skillet over medium heat (cover for 1–2 minutes) to re-crisp the bottom.
- Oven/air fryer: 350–375°F until warmed through.
- Arugula note: Store greens separately and add fresh after reheating.
More Recipes You’ll Love
If you’re building a cozy Italian-ish menu, these are perfect companions:
- Classic Spaghetti Recipe With Homemade Sauce for the full comfort-food moment
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast when you want the same vibe, maximum payoff
Final Thoughts
Prosciutto and mozzarella pizza is one of those simple recipes that always feels like more than the sum of its parts. It’s salty, creamy, crisp, fresh, and just fancy enough to make dinner feel like an occasion—without turning your kitchen into a disaster zone.
If you make it, tell me: are you team balsamic glaze, team honey, or team keep it classic? And if you want, share what dough you used (store-bought vs homemade)—I’ll suggest the best bake tweaks for it.
— Jason Griffith
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