Prosciutto Pizza with Ricotta and Peppers

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Prosciutto Pizza with Ricotta and Peppers

This is a variation of our homemade pizza base recipe. Salty prosciutto contrasts sweet ricotta and peppers, making for a delicious combination. Use this recipe to make prosciutto pizza at home!

Prep Time10

Cook Time7

Total Time17

Course: Main Dish

Cuisine: Italian

Servings: 12" pizza

Calories: 670kcal

Ingredients

1 pizza dough round (8-10 ounces)
¼ cup marinara sauce
4-ounces fresh mozzarella cheese ball, thinly sliced
¼ cup diced red bell pepper
1 ounce prosciutto (noticeable fat removed)
¼ cup ricotta cheese
5-6 large 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.
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 with mozzarella cheese slices. Sprinkle bell pepper on top.
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 baking sheet also 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.
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 with mozzarella cheese slices. Sprinkle bell pepper on top.
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 just smaller than the size of your baking sheet. If using a rectangular baking sheet, either stretch dough into a rectangle, or create 2 smaller rounds.

You have two options 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.

Nutrition