There’s something so comforting about gathering around the kitchen table with family, sharing stories and homemade food that feels like a warm embrace. One of my favorite dishes that always brings that feeling to life is a White Pizza with Prosciutto. This isn’t just any pizza—it’s a beautiful blend of creamy cheeses, tender prosciutto, and fragrant herbs, all resting atop a golden crust. I remember the first time I made this with my sister Ouma, tinkering with Mama Lou’s old dough recipe in her bustling kitchen. It was messy, full of laughter, and the aroma that filled the house was unforgettable. This recipe is more than food; it’s a memory, a tradition, and a celebration of family love.
Why You’ll Love This White Pizza with Prosciutto
White Pizza with Prosciutto has a magical way of combining simplicity with sophistication. Unlike your traditional tomato-sauce-based pizzas, this version lets the quality of the ingredients shine through. The creamy ricotta and mozzarella offer a luscious base, while the salty, delicate slices of prosciutto add a savory bite that’s simply irresistible.
When I first introduced this to my family, Mama Lou was hesitant—she always trusted her classic red sauce. But after one bite, her eyes lit up, and she declared it a new favorite. Cooking with Ouma, we found it to be the perfect dish for any occasion, whether it’s a casual weekend dinner or a special gathering. Plus, it’s surprisingly easy to make, even for those who aren’t seasoned pizza makers. The dough is forgiving, and the toppings require little prep, making it a quick way to impress without stress.
What I love most is how this pizza invites connection. It’s the kind of meal that encourages sharing, passing slices around, and creating new memories just like the ones I cherish from Mama Lou’s kitchen.
Ingredients You’ll Need for This White Pizza with Prosciutto
- 1 ball of pizza dough (about 12 inches in diameter; homemade or store-bought)
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 4 oz thinly sliced prosciutto
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon grated Parmesan cheese
- Fresh arugula or baby spinach, for garnish (optional)
- Sea salt, to taste
Substitution suggestions: If you don’t have ricotta, cottage cheese blended until smooth works well. For herbs, fresh rosemary or basil can be lovely alternatives. If prosciutto isn’t available, thin slices of pancetta or even smoked ham can be a good stand-in.
Nutrition Facts
- Calories: Approximately 350 per serving (1/4 of pizza)
- Protein: 18g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg (varies with prosciutto and cheese brands)
These numbers can shift a bit depending on your dough and cheese choices, but overall it’s a balanced meal with a good dose of protein and satisfying fats. Just the right kind of indulgence that feels like a treat but still leaves you energized.
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Irresistible White Pizza with Prosciutto That Will Elevate Your Dinner Game
Learn how to make delicious White Pizza with Prosciutto. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ball of pizza dough (about 12 inches in diameter; homemade or store-bought)
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 4 oz thinly sliced prosciutto
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon grated Parmesan cheese
- Fresh arugula or baby spinach, for garnish (optional)
- Sea salt, to taste
Substitution suggestions: If you don’t have ricotta, cottage cheese blended until smooth works well. For herbs, fresh rosemary or basil can be lovely alternatives. If prosciutto isn’t available, thin slices of pancetta or even smoked ham can be a good stand-in.
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating to ensure a crisp crust.
- Roll out your pizza dough on a lightly floured surface to about 12 inches in diameter. I like to keep it slightly rustic, with an uneven edge that reminds me of Mama Lou’s handmade touches.
- Place the rolled dough onto a parchment-lined baking sheet or a pizza peel if using a stone.
- In a small bowl, mix the ricotta cheese with the minced garlic, fresh thyme, a pinch of sea salt, and a few grinds of black pepper. This mixture is where the pizza’s creamy flavor truly comes alive.
- Spread the ricotta mixture evenly over the dough, leaving a small border around the edges for the crust.
- Sprinkle the shredded mozzarella evenly on top of the ricotta layer.
- Drizzle the olive oil lightly over the entire pizza, which helps the crust brown beautifully.
- Bake the pizza in the preheated oven for 10–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Once baked, remove the pizza from the oven and immediately layer the thin slices of prosciutto over the top. The residual heat will warm the prosciutto just enough to release its flavors without cooking it dry.
- Sprinkle the grated Parmesan cheese and red pepper flakes (if using) over the prosciutto.
- If you like a fresh, peppery finish, scatter a handful of arugula or baby spinach over the pizza just before serving.
- Slice, serve, and savor every bite—preferably with family or friends close by.
One tip I learned from Mama Lou was to never rush the dough—letting it rest properly ensures that perfect chewy texture that holds all those rich toppings without getting soggy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your White Pizza with Prosciutto
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating to ensure a crisp crust.
- Roll out your pizza dough on a lightly floured surface to about 12 inches in diameter. I like to keep it slightly rustic, with an uneven edge that reminds me of Mama Lou’s handmade touches.
- Place the rolled dough onto a parchment-lined baking sheet or a pizza peel if using a stone.
- In a small bowl, mix the ricotta cheese with the minced garlic, fresh thyme, a pinch of sea salt, and a few grinds of black pepper. This mixture is where the pizza’s creamy flavor truly comes alive.
- Spread the ricotta mixture evenly over the dough, leaving a small border around the edges for the crust.
- Sprinkle the shredded mozzarella evenly on top of the ricotta layer.
- Drizzle the olive oil lightly over the entire pizza, which helps the crust brown beautifully.
- Bake the pizza in the preheated oven for 10–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Once baked, remove the pizza from the oven and immediately layer the thin slices of prosciutto over the top. The residual heat will warm the prosciutto just enough to release its flavors without cooking it dry.
- Sprinkle the grated Parmesan cheese and red pepper flakes (if using) over the prosciutto.
- If you like a fresh, peppery finish, scatter a handful of arugula or baby spinach over the pizza just before serving.
- Slice, serve, and savor every bite—preferably with family or friends close by.
One tip I learned from Mama Lou was to never rush the dough—letting it rest properly ensures that perfect chewy texture that holds all those rich toppings without getting soggy. Learn more: Irresistible Turkey Gravy Noodles That Will Elevate Your Dinner Game
Tips for Making the Best White Pizza with Prosciutto
- Use quality ingredients: Since this pizza relies on a few key flavors, the quality of your cheese and prosciutto makes all the difference. I always pick the freshest ricotta and a good-aged Parmesan.
- Don’t overload the toppings: Too much cheese or prosciutto can weigh down the crust and make it soggy. I like a balanced ratio so every bite has a little bit of everything.
- Let the dough rest: If you’re making dough from scratch, giving it time to rise and relax results in a better texture. Mama Lou’s dough always had a little extra time for love, and you can taste it.
- Use a pizza stone or steel: This helps get that crisp bottom crust that makes homemade pizza feel like a pizzeria treat.
- Add fresh greens at the end: Arugula or baby spinach adds a lovely freshness and slight bite that cuts through the richness.
- Experiment with herbs: Fresh thyme is my favorite here, but don’t hesitate to try rosemary or basil to make it your own.
Cooking this pizza with Ouma one rainy afternoon, we discovered that a little extra garlic in the ricotta made the flavors pop—it’s small tweaks like these that make the recipe feel personal and special.
Serving Suggestions and Pairings
This White Pizza with Prosciutto is wonderfully versatile. When Mama Lou served something similar, she often paired it with a simple side salad drizzled with balsamic vinaigrette, balancing the richness with crisp, tangy greens.
I love to complement it with:
- A light arugula salad with lemon juice and shaved Parmesan
- Roasted cherry tomatoes or a side of marinated olives
- A chilled glass of white wine, such as Pinot Grigio or Sauvignon Blanc, which cuts through the cheese beautifully
- For a non-alcoholic option, sparkling water with a splash of fresh lemon
Sharing this pizza with Ouma, we often paired it with a homemade lemonade that Mama Lou used to make on hot summer days. The bright acidity complemented the creamy cheese and salty prosciutto perfectly.
Storage and Reheating Tips
If you’re lucky enough to have leftovers, white pizza stores well and reheats beautifully:
- Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days.
- To reheat, preheat your oven to 375°F (190°C). Place the slices on a baking sheet and heat for about 8–10 minutes until warmed through and the crust is crisp again.
- Avoid microwaving if possible, as it tends to make the crust chewy and the cheese rubbery.
- If you want to refresh the toppings, add a few fresh arugula leaves after reheating to bring back that fresh, vibrant touch.
One time, after a family gathering, Ouma and I wrapped up the leftovers and enjoyed them the next day with a cup of tea, reminiscing about that first messy, fun pizza-making session in Mama Lou’s kitchen.
Frequently Asked Questions
What are the main ingredients for White Pizza with Prosciutto?
The main ingredients for White Pizza with Prosciutto include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make White Pizza with Prosciutto?
The total time to make White Pizza with Prosciutto includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make White Pizza with Prosciutto ahead of time?
Yes, White Pizza with Prosciutto can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with White Pizza with Prosciutto?
White Pizza with Prosciutto pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is White Pizza with Prosciutto suitable for special diets?
Depending on the ingredients used, White Pizza with Prosciutto may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
White Pizza with Prosciutto is more than just a recipe to me—it’s a bridge to the past, a taste of family, and a reminder that some of the best meals are shared with the people we love. Every time I make this pizza, I’m transported back to those cozy afternoons with Mama Lou and Ouma, the flour dusting our hands and laughter filling the air.
Whether you’re a seasoned cook or just starting your kitchen adventures, this pizza invites you to slow down, savor the simple pleasures, and create your own memories. It’s a dish that honors tradition while welcoming your personal touch, and I hope it brings the same warmth and joy to your table as it has to mine.
