Prosciutto Pizza with Ricotta and Peppers | To Taste

This is a pas seul of our pizza free-base recipe, and one of Chef V ’ second conserve ’ s darling pizza variations ! The piquant prosciutto contrasts the fresh ricotta and peppers, making for a delightful combination ! Add merely enough prosciutto for relish, but not excessively much to take away from the overall nutrition of the pizza. Use this recipe to make a delightful prosciutto pizza at home !

Three Must-Know Cooking Skills

For recipe success, learn how to :

Culinary Tips for the Best Prosciutto Pizza

Try your hired hand at making homemade pizza dough ! If you don ’ t have the time or desire to make your own, see if you can buy raw dough from your front-runner pizza patronize or a local anesthetic grocery store store. Look for a true boodle ball, and not the kind in a metro .
Stretch your pizza dough on a patch of parchment paper for easy transmit to the oven and agile clean-up. You can besides use cornmeal underneath the boodle to help it not stick to the pan or stone. Use a generous amount of cornmeal if using this method .
We prefer to remove the noticeable fat from the prosciutto for health and taste reasons, but you can leave it if you enjoy that part of the meat. The quantity of prosciutto is therefore humble, it ’ s not going to add that much saturated fatness anyhow .
You have two choices for the basil – either add it before cooking the pizza or after. Adding it after leaves a pretty fleeceable tinge, but both ways taste delicious .
After you dollop the ricotta, squoosh it down a fiddling if its mounded excessively high. It does melt, but not the like as mozzarella .
A pizza stone is rightfully the best way to make a crisp crust pizza. If you are a pizza fan and enjoy making your own, it is decidedly worth the investment .

Ingredient Substitutions

  • Pizza Dough: substitute a cauliflower crust, gluten-free crust, pre-made crust, etc. Prepare according to manufacturer’s instructions. You can also make a pizza flatbread by substituting naan, pita, or a pre-made flatbread.
  • Marinara Sauce: substitute crushed tomatoes seasoned with salt, pepper, and fresh or dried basil. Pesto would also be a good substitution. 
  • Fresh Mozzarella Cheese: substitute shredded mozzarella or Monterrey jack cheese.
  • Red Bell Pepper: substitute roasted red bell peppers or fresh yellow or orange peppers. You can also use green, but the flavor will be stronger and not as sweet.
  • Prosciutto: substitute jamon serrano or coppa.
  • Ricotta Cheese: there is not a good substitute to ricotta, but you can definitely leave it off.
  • Basil Leaves: substitute dried basil, but note that it will not taste as flavorful. You could also add some fresh arugula after the pizza is cooked.

Prosciutto Pizza Variations

After cooking, add some fresh rocket to create a prosciutto rocket pizza .
A drizzle of balsamic would besides be delicious on prosciutto pizza .
If you aren ’ t a sports fan of ricotta pizza, you can just leave it off. A simple mozzarella prosciutto pizza is however delectable !

Want some pizza recipe inspiration?

Use our base recipe to learn how to build your own pizza pie, or try out these other tasty variations !

Homemade Pizza Base Recipe

Cherry Tomato Pizza Margherita

Roasted Red Pepper Pizza

Equipment Recommendations

Use these kitchen tools for recipe success !

Is Pizza Healthy?

Pizza gets a bad rap for being insalubrious, but homemade pizza is nothing like the kind that is delivered. By building your own, you control the ingredients and can create a pizza that is much lower in saturated fat and sodium than democratic fast food pizza chains .
Tomatoes, mozzarella and ricotta cheese, and bolshevik peppers add season and nutrition to pizza. While we can ’ deoxythymidine monophosphate promote prosciutto as a goodly ingredient per southeast, it can fit into a healthy diet, and we use a circumscribed total to provide just adequate spirit !

Tomatoes

Tomatoes are rich in lycopene, a phytochemical that helps protect against heart disease and prostate gland cancer. ( 1, 2 ) Canned and/or cooked tomatoes are higher in lycopene than their fresh counterparts. ( 3 )

Mozzarella and Ricotta Cheese

cheese is a good source of calcium and protein which are significant for construct and maintaining firm bones and teeth. Cheese is high in saturated fatness, and while inquiry is presently challenging the impression that full-fat dairy products are harmful, we hush suggest trying to limit them until we know more. ( 4 ) With that said, try to stick to the hint sum in the recipe .

Red Peppers

Red doorbell peppers are a capital source of disease-fighting phytochemicals and vitamins A & C. Different colored vegetables provide different phytochemicals, so consuming a variety of colors is ideal .

A Note on Pizza Dough

We make our own homemade Italian pizza boodle with 00 pale yellow flour. not sure what to think about gluten ? Learn all about it in this article !

Is Gluten Bad For You? Unpacking the Great Gluten-Free Debate

Serving Suggestions 

Start your meal with a large side salad, such as our watermelon tomato salad, and then serve a side of roast vegetables with the pizza .

How to Store Homemade Pizza

storehouse leftover pizza on the counter in a box – just kidding !
If you actually have any leftovers, cool wholly, then store in an airtight container or bag in the refrigerator for up to 7 days. Leftover pizza can besides be frozen for up to 3 months .
To reheat, place your pizza on a pan and set in an oven while it is preheating to 350° F. Once it hits 350° F, your pizza should be quick !

Looking for a Marinara Sauce or Pizza Dough Recipe?

Look no far ! Try out our sample and true recipes !
classic Marinara Sauce
italian Pizza Dough
prosciutto pizza with ricotta and peppers

Prosciutto Pizza with Ricotta and Peppers

Salty prosciutto contrasts sweet ricotta and peppers, making for a delicious combination. Use this recipe to make prosciutto pizza at home!

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Prep Time

10

mins

Cook Time

7

mins

Total Time

17

mins

Course

Dinner, Main Course

Cuisine

Italian

Servings

1

12″ pizza

Ingredients  

  • 1 pizza boodle round ( ~8-10 ounces )
  • ¼ cup marinara sauce
  • 4 ounce bracing mozzarella cheese ball, sliced reduce
  • ¼ cup diced bolshevik bell pepper
  • 1 ounce prosciutto, noticeable fat removed
  • ¼ cup ricotta cheese
  • 5-6 big basil leaves, chiffonade

Instructions 

Pizza Stone Instructions

  • Place pizza stone on bottom rack of oven. Preheat oven to 500°F. Heat one hour before cooking for the crispiest crust.

  • Assemble pizza. Stretch pizza dough into a 12” circle on a piece of parchment paper. Spread marinara sauce onto the crust leaving a 1” border around the rim, and cover sauce with mozzarella cheese slices. Sprinkle bell pepper over cheese.

  • Tear the prosciutto into smaller pieces and spread across pizza. Using a spoon, dollop ricotta onto pizza and garnish with basil leaves.

  • Using a pizza peel, slide pizza with parchment paper onto stone. If you don’t have a pizza peel, a baking sheet without a rim or an upside down one will work. Cook for 6-7 minutes until cheese is bubbly and crust begins to turn golden brown.

  • Remove from oven and allow to cool slightly before slicing. Enjoy!

If you don’t have a pizza stone:

  • Preheat oven to 500ºF.

  • Assemble pizza. Stretch pizza dough into a 12” circle on a piece of parchment paper.* Spread marinara sauce onto the crust leaving a 1” border around the rim. Cover sauce with mozzarella cheese slices. Sprinkle bell pepper over cheese.

  • Tear the prosciutto into smaller pieces and spread across pizza. Using a spoon, dollop ricotta onto pizza and garnish with basil leaves.

  • Place pizza and parchment paper onto your pan. Cook for 10-12 minutes, or until cheese is bubbly and crust begins to turn golden brown.

  • Remove from oven and cool slightly before slicing. Enjoy!

Notes

*Stretch pizza to barely smaller than the size of your baking sheet. If using a rectangular baking plane, either stretch boodle into a rectangle, or create 2 smaller rounds .

You have two choices for the basil – either add it before cooking the pizza or after. Adding it after leaves a prettier green color, but both ways taste delicious.

Keyword

Prosciutto Pizza

Read more: Who Invented Pizza?