Pizza is love, pizza is life, and pizza doesn’t always have to be drenched in tomato sauce to steal the show. Enter the White Pizza with Prosciutto, a sophisticated yet approachable take on the classic Italian pie. Creamy ricotta, mozzarella, parmesan, and a whisper of garlic come together to form a luscious canvas, while delicate slices of prosciutto, fresh arugula, and a drizzle of olive oil elevate this pie to gourmet status.

Unlike traditional red-sauced pizzas, this version emphasizes balance and harmony. The white base allows the prosciutto to shine, while the mild cheeses blend seamlessly with earthy arugula. It’s perfect for dinner parties, casual family nights, or when you want a restaurant-worthy pizza without leaving your kitchen

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Why This Pizza Stands Out

Creamy Base

A mixture of ricotta, mozzarella, and parmesan creates a rich and flavorful foundation. A touch of garlic and olive oil adds depth without overpowering the toppings.

Delicate Prosciutto

Adding prosciutto after baking ensures it remains tender and silky, maintaining its delicate flavor.

Fresh Greens

Arugula or baby arugula gives a peppery contrast to the creamy cheese and salty meat, creating the perfect bite every time.

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INGREDIENTS

For the Dough

• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 ¼ tsp) instant yeast
• ¾ cup warm water (110°F / 43°C)
• 1 tablespoon olive oil

For the White Sauce

• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Toppings

• 6–8 slices prosciutto
• 1 cup fresh arugula
• 2 teaspoons olive oil (for drizzling)
• Optional: shaved parmesan for garnish

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INSTRUCTIONS

Prepare the Dough

1. In a large bowl, combine flour, salt, sugar, and yeast.
2. Add warm water and olive oil, mixing until a sticky dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise 1–1.5 hours or until doubled in size.

Prepare the Sauce

5. In a small bowl, mix ricotta, mozzarella, parmesan, garlic, olive oil, salt, and pepper until creamy.

Assemble the Pizza

6. Preheat oven to 475°F (245°C) and prepare a pizza stone or baking sheet.
7. Roll dough into a 12-inch circle and transfer to the prepared surface.
8. Spread the white sauce evenly over the dough, leaving a ½-inch border for the crust.
9. Bake for 10–12 minutes until crust is golden and cheese is bubbly.

Add Toppings

10. Remove pizza from oven. Lay prosciutto slices evenly on top.
11. Add fresh arugula and drizzle with olive oil.
12. Optional: sprinkle shaved parmesan over the top.
13. Slice and serve immediately while warm.

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TIPS & VARIATIONS

• Thin Crust: Roll dough thinner for a crispier base.
• Cheese Variations: Add fontina or gouda for extra depth.
• Herbs: Fresh basil or thyme adds aromatic complexity.
• Oven Tip: Using a preheated pizza stone ensures a perfectly crispy crust.

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STORAGE

• Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Reheat in a hot oven (400°F / 205°C) for 5–7 minutes to retain crispness.

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