Prosciutto Pesto Pizza: A Symphony of Italian Flavors

The first time I tasted a pizza quite like this, I was wandering through a bustling Italian market in Florence. The aroma of fresh pesto, cured meats, and baking dough hung heavy in the air, beckoning me closer. I watched as a pizzaiolo expertly stretched the dough, layering it with vibrant green pesto, creamy ricotta, and slivers of salty prosciutto. That first bite was an explosion of textures and tastes, a perfect balance of savory and sweet that transported me to culinary heaven. I’ve been chasing that flavor ever since, and this recipe, tweaked and perfected over years, finally captures that magical experience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 25-30 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Not Gluten-Free

Ingredients

• 1 lb prepared pizza dough (I recommend Trader Joe’s fresh dough)
• 3-4 tablespoons pesto sauce (prepared)
• 1/2 cup ricotta cheese
• 3 ounces prosciutto
• 8 ounces mozzarella cheese, shredded
• 1/2 cup chopped kalamata olives
• 1/2 cup chopped sun-dried tomatoes
• 1 tablespoon parmesan cheese, grated

Equipment Needed

• Oven
• Pizza stone or baking sheet
• Rolling pin
• Pizza cutter or large knife

Instructions

1. Preheat your oven to 450 degrees Fahrenheit. If you’re using a pizza stone, place it in the oven while it preheats.
2. Lightly flour your work surface. This prevents the dough from sticking.
3. Roll out the pizza dough to approximately 12 inches in diameter. Aim for a consistent thickness to ensure even cooking.
4. Carefully transfer the rolled-out dough to a pizza peel dusted with cornmeal or flour if using a pizza stone. If using a baking sheet, you can assemble the pizza directly on the sheet.
5. Using the back of a spoon, evenly spread the pesto sauce over the pizza dough, leaving a small border for the crust.
6. Dollop the ricotta cheese on top of the pesto. Distribute it evenly across the pizza.
7. Arrange the prosciutto strips artfully over the ricotta cheese. Don’t overcrowd the pizza; a little prosciutto goes a long way.
8. Generously cover the prosciutto with shredded mozzarella cheese.
9. Sprinkle the chopped kalamata olives and sun-dried tomatoes evenly over the mozzarella cheese.
10. Finally, sprinkle the grated parmesan cheese on top to add a salty, nutty flavor.
11. If using a pizza stone, carefully slide the pizza from the peel onto the hot stone in the preheated oven. If using a baking sheet, place the baking sheet with the pizza directly into the oven.
12. 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 watch; ovens can vary, and you want the cheese to be nicely browned but not burnt. We personally enjoy ours with the cheese quite browned.
13. Once the pizza is done, carefully remove it from the oven. Let it cool for 3-5 minutes before slicing and serving. This allows the cheese to set slightly and prevents burning your mouth.

Expert Tips & Tricks

• Pesto Perfection: For an even more vibrant flavor, consider making your own pesto from scratch. Fresh basil, pine nuts, garlic, parmesan, and olive oil will elevate the pizza to a whole new level. Alternatively, experiment with different store-bought pesto varieties – sun-dried tomato pesto or even a spicy pesto can add a unique twist.
• Prosciutto Placement: Don’t pile the prosciutto in thick clumps. Laying it in a single layer ensures it crisps up nicely in the oven.
• Sun-Dried Tomato Savvy: If your sun-dried tomatoes are packed in oil, drain them well before chopping and adding them to the pizza. This prevents the pizza from becoming too greasy.
• Dough Handling: If you find your pizza dough shrinking back as you roll it out, let it rest for 5-10 minutes before continuing. This allows the gluten to relax, making it easier to stretch.
• Cheese Consistency: For even melting, use freshly shredded mozzarella cheese rather than pre-shredded. Pre-shredded cheese often contains cellulose, which can inhibit melting.
• Ricotta Variation: Use a whole milk ricotta for the best creamy texture. If you only have part-skim, drain it well before adding it to the pizza to avoid a watery consistency.
• Pre-Baking: For a crispier crust, pre-bake the dough for 5 minutes before adding the toppings. This helps the crust set up before the moisture from the toppings can make it soggy.

Serving & Storage Suggestions

Serve the Prosciutto Pesto Pizza immediately while it’s hot and the cheese is melted and gooey. A sprinkle of fresh basil leaves adds a touch of elegance and freshness. For a more substantial meal, pair it with a simple green salad dressed with a light vinaigrette.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven (best for maintaining the crust’s crispness), a skillet (for a slightly fried crust), or the microwave (quick but can make the crust soggy). To reheat in the oven, preheat to 350 degrees Fahrenheit and bake for 5-10 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat until the cheese is melted and the crust is crispy.

While the pizza is best fresh, you can freeze it for longer storage. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen pizza can last for up to 2 months. To reheat from frozen, bake in a preheated oven at 375 degrees Fahrenheit for 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	265.7 kcal	N/A
Calories from Fat	171 g	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%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Pizza: Use a gluten-free pizza dough for a gluten-free version. Many grocery stores now carry pre-made gluten-free pizza crusts.
• Vegetarian Option: Omit the prosciutto and add extra vegetables, such as roasted bell peppers, artichoke hearts, or mushrooms.
• Spicy Kick: Add a pinch of red pepper flakes to the pesto or sprinkle some on top of the pizza before baking.
• Seasonal Twist: In the fall, try adding roasted butternut squash or pumpkin to the pizza. In the summer, fresh basil and ripe tomatoes would be delicious additions.
• Cheese Variations: Experiment with different cheeses, such as fontina, provolone, or goat cheese.
• Pesto Alternatives: If you’re not a fan of pesto, try using a sun-dried tomato pesto or a roasted red pepper pesto instead.

FAQs (Frequently Asked Questions)

Q: Can I use fresh mozzarella instead of shredded?

A: Absolutely! Fresh mozzarella adds a wonderful creamy texture. Just be sure to slice it thinly and distribute it evenly over the pizza.

Q: Can I make the pizza dough from scratch?

A: Of course! While this recipe calls for prepared dough for convenience, making your own pizza dough is a rewarding experience. There are countless recipes available online.

Q: Can I add other toppings to the pizza?

A: Feel free to customize the pizza to your liking! Just be mindful of adding too many toppings, as it can make the crust soggy.

Q: What if my pizza stone is smaller than 12 inches?

A: You can divide the dough in half and make two smaller pizzas. This will also allow you to experiment with different toppings on each pizza.

Q: How do I prevent the crust from sticking to the pizza stone?

A: Make sure your pizza stone is well-preheated and that you use plenty of cornmeal or flour on the pizza peel to prevent sticking.

Final Thoughts

This Prosciutto Pesto Pizza is more than just a recipe; it’s an invitation to experience the joy of Italian flavors in your own kitchen. Don’t be afraid to experiment with different ingredients and techniques to create your own signature version. Whether you’re hosting a casual gathering or simply craving a delicious weeknight meal, this pizza is sure to impress. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I can’t wait to hear about your creations and variations. Buon appetito!