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All right. I’m going to say it: a slice of raw prosciutto placed on top of a freshly baked pizza is boring. Cured meat, while tasty, is not easy to bite into, so when you try to savor it together with the pizza, you either end up shoving a whole slice into your mouth or getting it stuck between your front teeth.
This is why I always bake prosciutto on my pizza with other toppings. In this one, I tear it up and spread it on olive oil-dough coated with roasted red peppers and fresh mozzarella. Then, after baking, I drizzle the pizza with a homemade balsamic glaze to create a salty-sweet balance of flavors. (Trust me: once you learn how to make your own glass, you’ll want to use it on all things!)
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I feel like I write this in many of my posts, but whenever a recipe calls for only a few ingredients, you can get one of the highest quality. For example, your balsamic glaze will taste better if you start with a really flavorful vinegar. And a flavorful olive oil, locally sourced mozzarella and artisanal/small-batch roasted red peppers will enhance the finished pizza. If you’re not thrilled about buying an expensive pack of prosciutto, save some money by getting just three or four thin slices from your cheese counter or butcher.
Roasted Red Pepper, Mozzarella and Prosciutto Pizza, Step by Step
Now, in the process:
- Make the balsamic glaze.
Simmer until balsamic vinegar thickens and reduces by about half. Then, scrape it into a ramekin and set it aside for later.
- Season your pizza dough with olive oil, salt, pepper and Italian seasoning.
Roll or stretch the dough ball. Prick it with a fork (to prevent large bubbles forming in the oven), brush with olive oil and sprinkle with salt, pepper and dried Italian herbs.
- Top with prosciutto, roasted red peppers and mozzarella.
Tear three or four thin slices of prosciutto into small pieces and spread evenly over the dough. Next, top with chopped roasted red peppers and shredded mozzarella.
- Bake the pizza.
Transfer the top dough to the oven and bake the pizza until the bottom is evenly browned and the cheese is charred in spots on top.
- Finish and serve.
As soon as you take the pizza out of the oven, drizzle about half of the balsamic glaze over it and sprinkle with chopped fresh chives or basil. Slice and enjoy!
FAQs
Yes! Cooked sliced bacon, serrano ham, capicola or even regular sliced ham will all work great.
no I like the softness of fresh mozzarella, but if you like lower-moisture mozzarella better, use that. (You will need 1 cup of shredded cheese.)
You can use chopped raw red bell pepper instead of roasted red pepper, but the flavor will not be as deep.
Drizzle over cooked meats, roasted vegetables, fresh fruit bowls, ice cream, cakes, etc. I like to serve the pizza crust with a sprinkle of salt in a little bowl for dipping.
Looking for more prosciutto pizza? Here are a few more to try:
- Fig, Prosciutto, and Brie Pizza with Arugula and Balsamic Glaze
- Prosciutto and Cantaloupe Pizza
- Gorgonzola-fennel pizza with prosciutto and hot honey
Print recipe
Prosciutto Pizza with Roasted Red Peppers, Mozzarella and Balsamic Glaze
Equipment
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Rolling pin (optional)
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Large rimmed baking sheet or baking stone/steel
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Pizza Peel (optional)
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Cutting board and knife
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Pastry brush
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Small saucepan
Materials
For the balsamic glaze
- ½ the cup Flavored vinegar
for pizza
- 1 (14- to 16-ounce) balls pizza dough
- Extra virgin olive oil
- kosher salt
- Again ground pepper
- Dry Italian herb blend (aka Italian seasoning)
- 3 or 4 thin slices Prosciutto
- ½ to ⅔ the cup Thinly sliced red chillies
- 4 to 6 ounce fresh mozzarella cheese, to cut
- 1 table spoon Chopped fresh chives or basil
instructions
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Preheat the oven to 500°F (if using a baking sheet) or as high as possible (if using a baking stone/steel; place the stone in the upper third or place the steel in the lower third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, turn the oven to high broil.
To make the balsamic glaze
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Pour the balsamic vinegar into a small saucepan. Bring it to a boil over high heat, then reduce the heat to medium-low and simmer for 6 to 8 minutes, until it is thick enough to completely coat the back of a metal spoon. Don’t let the vinegar cook too long, as it thickens as it sits; If it gets too thick, you won’t be able to drizzle it on the finished pizza.
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As the balsamic glaze finishes, scrape it into a small heatproof ramekin using a rubber spatula. You will have about ¼ cup.
Assemble and bake the pizza
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Stretch or roll out your dough into a 12- to 14-inch circle, then transfer it to a baking sheet/pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
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Prick the dough all over with a fork and brush with a thin coating of olive oil, making sure you reach the edges. Season with a pinch of salt, a few grinds of pepper and a pinch or two of Italian seasoning.
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Tear the prosciutto into small pieces and spread evenly over the dough. Top with sliced roasted red pepper and shredded mozzarella, then season with another big pinch of salt and a few slices of pepper.
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Transfer the pizza to the oven and bake until the crust is golden and the cheese is browned in spots – 8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
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Take the pizza out of the oven and immediately drizzle about half of the balsamic glaze over it. (Reserve remaining glaze to serve over ice cream later!) Sprinkle chopped chives on top, slice and serve.
Comment
- Don’t feel like making your own balsamic glaze? Use store-bought items* instead.
- Want to use shredded low moisture mozzarella instead of fresh? Go ahead! You will need about 1 heaping cup.
*Affiliate link
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