Go Back

White Pizza with Prosciutto

An elegant, creamy white pizza with a crisp crust, topped with ricotta, mozzarella, and salty prosciutto finished with fresh arugula.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 12-inch pizzas
Course: Main Course
Cuisine: Italian
Calories: 420

Ingredients
  

Pizza Dough
  • 3.5 cups bread flour plus more for dusting (435-500g)
  • 1.5 cups warm water about 105°F/40°C
  • 2.25 tsp active dry yeast 1 standard packet
  • 2 tsp fine sea salt
  • 1 tbsp extra virgin olive oil plus more for bowl
Toppings (Per Pizza)
  • 2 tbsp extra virgin olive oil divided
  • 2 cloves garlic minced
  • 0.5 cup whole-milk ricotta lightly drained
  • 4 oz fresh mozzarella torn into pieces
  • 0.25 cup Parmigiano-Reggiano finely grated
  • 2-3 oz prosciutto thinly sliced
  • 1 cup baby arugula
  • Freshly cracked black pepper
  • Flaky sea salt for finishing

Equipment

  • Stand mixer or large bowl
  • Pizza stone or steel
  • Pizza peel or inverted baking sheet
  • Mixing bowls

Method
 

  1. If making dough: Mix flour & salt. Combine warm water, yeast, and 1 tbsp oil; let foam. Mix into flour, knead 5-7 mins until smooth. Place in oiled bowl, cover, rise 1-2 hrs (or refrigerate 24-72 hrs). Divide into 2 balls.
  2. Preheat oven with pizza stone/steel inside to highest temp (500°F+) for 45+ mins.
  3. On floured surface, stretch one dough ball into a 12-inch round. Place on parchment on a pizza peel.
  4. Combine 1.5 tbsp olive oil & minced garlic; warm gently to infuse. Brush garlic oil over dough, leaving crust bare.
  5. Dot dough with ricotta. Scatter torn mozzarella, then grated Parmigiano-Reggiano over top.
  6. Slide pizza (on parchment) onto hot stone. Bake 8-12 mins until crust is golden and cheese is bubbly/browned.
  7. Immediately out of oven, drape prosciutto over hot pizza. Top with arugula. Drizzle with remaining ½ tbsp olive oil. Finish with black pepper and flaky salt. Slice & serve.

Notes

For best results, add prosciutto and arugula AFTER baking to preserve their texture. Dough can be made ahead and refrigerated for up to 3 days, improving flavor.