1. 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.
2. 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.
3. Place the rolled dough onto a parchment-lined baking sheet or a pizza peel if using a stone.
4. 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.
5. Spread the ricotta mixture evenly over the dough, leaving a small border around the edges for the crust.
6. Sprinkle the shredded mozzarella evenly on top of the ricotta layer.
7. Drizzle the olive oil lightly over the entire pizza, which helps the crust brown beautifully.
8. 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.
9. 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.
10. Sprinkle the grated Parmesan cheese and red pepper flakes (if using) over the prosciutto.
11. If you like a fresh, peppery finish, scatter a handful of arugula or baby spinach over the pizza just before serving.
12. 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.