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Prosciutto Pesto Pizza: A Symphony of Italian Flavors

This is an original recipe that combines many of my favorite flavors. The saltiness from the prosciutto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week…and it never gets old. Leftovers are great too…if you have any!

Ingredients for Your Culinary Masterpiece

Here’s what you’ll need to create this delectable Prosciutto Pesto Pizza. The key is to use high-quality ingredients to truly elevate the flavors.

1 lb prepared pizza dough (I swear by Trader Joe’s fresh dough for its texture and flavor)
3-4 tablespoons pesto sauce (prepared – or homemade if you’re feeling ambitious!)
½ cup ricotta cheese (fresh, whole milk ricotta is best)
3 ounces prosciutto (thinly sliced, high-quality prosciutto)
8 ounces mozzarella cheese, shredded (low-moisture mozzarella is ideal)
½ cup chopped kalamata olives (pitted, of course!)
½ cup chopped sun-dried tomatoes (oil-packed, drained well)
1 tablespoon parmesan cheese, grated (freshly grated is always better)

Crafting Your Pizza: A Step-by-Step Guide

Follow these directions carefully to ensure your pizza turns out perfectly every time. Don’t be afraid to adjust quantities based on your personal preferences!

Preheat the Oven: Crank your oven up to 450 degrees Fahrenheit (232 degrees Celsius). This high heat is crucial for achieving a crispy crust and perfectly melted cheese. Make sure your oven rack is positioned in the middle.
Prepare the Dough: Lightly flour your pizza dough and a clean work surface. Gently roll out the dough to approximately 12 inches in diameter. Aim for a consistent thickness to ensure even cooking. If using store-bought dough, allow it to come to room temperature for easier handling.
Layer the Pesto: Using the back of a spoon, evenly spread the pesto sauce over the pizza dough, leaving a small border for the crust. The pesto acts as the base for all the other delicious flavors.
Dollops of Ricotta: Distribute small dollops of ricotta cheese evenly over the pesto layer. This adds a creamy, rich element that contrasts beautifully with the saltiness of the prosciutto.
Prosciutto Placement: Carefully lay strips of prosciutto on top of the ricotta cheese. Don’t overcrowd the pizza – you want each bite to have a perfect balance of flavors.
Mozzarella Coverage: Generously cover the prosciutto with shredded mozzarella cheese. Make sure to spread the cheese evenly to ensure it melts uniformly.
Olive and Tomato Topping: Add the chopped kalamata olives and sun-dried tomatoes in an even layer on top of the mozzarella. These ingredients provide a burst of Mediterranean flavor and a delightful textural contrast.
Parmesan Sprinkle: Sprinkle grated Parmesan cheese over the entire pizza. This adds a final touch of nutty, savory flavor.
Baking Time: Bake at 450 degrees Fahrenheit for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza, as baking times may vary depending on your oven. We personally prefer the cheese to be slightly browned for extra flavor.
Cool and Slice: Let the pizza cool for 3-5 minutes before slicing and serving. This allows the cheese to set slightly and prevents it from sliding off.

Quick Facts: Your Pizza at a Glance

Ready In: 25 minutes
Ingredients: 8
Serves: 4

Nutrition Information: A Balanced Indulgence

Calories: 265.7
Calories from Fat: 171 g
Calories from Fat % Daily Value: 64%
Total Fat: 19 g (29%)
Saturated Fat: 10.5 g (52%)
Cholesterol: 61.6 mg (20%)
Sodium: 688.4 mg (28%)
Total Carbohydrate: 7 g (2%)
Dietary Fiber: 1.4 g (5%)
Sugars: 3.2 g (12%)
Protein: 17.6 g (35%)

Tips & Tricks for Pizza Perfection

Dough Handling: If your dough is too elastic and keeps shrinking back, let it rest for 5-10 minutes before continuing to roll it out. This allows the gluten to relax.
Pesto Options: For a bolder flavor, consider using a homemade pesto. You can also experiment with different pesto variations, such as sun-dried tomato pesto or arugula pesto.
Cheese Choices: While mozzarella is the classic choice, you can also add other cheeses like provolone or fontina for a more complex flavor profile.
Crispy Crust Secret: Place a pizza stone in your oven while it preheats. The hot stone will help to create a crispier crust.
Prosciutto Prep: If your prosciutto slices are very thick, you can lightly sear them in a dry pan before adding them to the pizza. This will render some of the fat and enhance the flavor.
Herb Garnish: Fresh basil leaves, added after baking, provide a beautiful and flavorful garnish.
Spicy Kick: Add a pinch of red pepper flakes to the pizza before baking for a touch of heat.
Vegetarian Option: Omit the prosciutto and add roasted vegetables like bell peppers, zucchini, or eggplant for a vegetarian version.
Don’t Overload: Resist the urge to pile on too many toppings. Overloading the pizza can result in a soggy crust.
Pre-Baking the Dough: For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

Frequently Asked Questions (FAQs)

Can I use frozen pizza dough? Yes, you can use frozen pizza dough. Just make sure to thaw it completely before rolling it out. Follow the package instructions for thawing.
Can I make my own pesto? Absolutely! Homemade pesto is delicious and easy to make. You’ll need fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
What if I don’t have ricotta cheese? You can substitute with mascarpone cheese or even a creamy goat cheese.
Can I use a different type of prosciutto? Yes, you can use other cured meats like speck or pancetta.
What if I don’t like kalamata olives? You can substitute with other types of olives, like green olives or black olives. Or simply omit them altogether.
Can I add other vegetables? Yes, you can add other vegetables like roasted bell peppers, artichoke hearts, or spinach.
How do I prevent the crust from sticking to the pan? Make sure to lightly flour your baking sheet or pizza stone before placing the dough on it.
Can I make this pizza on a grill? Yes, you can grill this pizza. Preheat your grill to medium-high heat and grill the dough for a few minutes per side before adding the toppings.
How long can I store leftover pizza? Leftover pizza can be stored in the refrigerator for up to 3 days.
How do I reheat leftover pizza? You can reheat leftover pizza in the oven, microwave, or on a skillet. The oven will give you the best results, as it will help to crisp up the crust.
Can I freeze this pizza? While possible, freezing is not recommended as the toppings can become soggy.
What kind of pesto do you recommend? I prefer a classic Genovese pesto, but you can experiment with different flavors. Store-bought or homemade both work well.
Can I use fresh mozzarella instead of shredded? Yes, but make sure to slice it thinly and pat it dry with paper towels before adding it to the pizza to prevent it from making the pizza soggy.
Is there a way to make this pizza healthier? Use whole wheat dough, reduce the amount of cheese, and add more vegetables.
Can I prepare the dough and toppings in advance? Yes, you can prepare the dough and toppings ahead of time. Store the dough in the refrigerator and the toppings in separate containers. Assemble the pizza just before baking.