OK. I’m going to say it: Slices of uncooked prosciutto laid on top of a just-baked pizza are annoying to eat. The cured meat, though delicious, isn’t easily bitten through, so when you try to taste it together with the pizza, you either end up dragging a whole slice of prosciutto into your mouth or getting strands of it stuck between your front teeth.
That’s why I always bake the prosciutto on my pizzas with the other toppings. In this one, I tear it up and scatter it on olive oil–coated dough with roasted red peppers and fresh mozzarella. Then, after baking, I drizzle the pizza with homemade balsamic glaze to create a salty-sweet balance of flavors. (Trust me: Once you learn how to make your own glaze, you’ll want to use it on all the things!)
I feel like I write this in a lot of my posts, but whenever a recipe only calls for a few ingredients, it’s best to get the highest-quality ones you can. For example, your balsamic glaze will taste better if you start with really delicious vinegar. And a flavorful olive oil, locally made mozzarella, and artisanal/small-batch roasted red peppers will elevate the finished pizza. If you’re not thrilled about buying an expensive pack of prosciutto, save some money by getting only three or four thin slices from your cheese counter or butcher.
Roasted Red Pepper, Mozzarella, and Prosciutto Pizza, Step by Step
Now, on to the process:
- Make the balsamic glaze.
Simmer balsamic vinegar until it 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 out the dough ball. Prick it all over with a fork (to prevent big bubbles from forming in the oven), brush it 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 scatter them evenly on the dough. Next, top with sliced roasted red peppers and diced mozzarella.
- Bake the pizza.
Transfer the topped dough to the oven and bake until the pizza is evenly browned on the bottom and the cheese is charred in spots on top.
- Finish and serve.
As soon as you take the pizza out of the oven, drizzle it with about half of the balsamic glaze and sprinkle with chopped fresh chives or basil. Slice and enjoy!
Nope. I prefer the mildness of the fresh mozzarella, but if you like low-moisture mozzarella better, use that instead. (You’ll need 1 heaping cup of shredded cheese.)
You can use sliced raw red bell pepper instead of jarred roasted red peppers, but the flavor won’t be as deep.
Drizzle it over cooked meats, roasted veggies, bowls of fresh fruit, ice cream, cakes, etc. I also like to serve some in a little bowl sprinkled with salt for dipping pizza crusts.
Looking for more prosciutto pizzas? Here are a few others to try:
Prosciutto Pizza with Roasted Red Peppers, Mozzarella, and Balsamic Glaze
This white pizza sounds way more complicated than it really is. Just simmer some balsamic vinegar for about 7 minutes, until it gets syrupy, tear up a few slices of prosciutto, slice roasted red peppers, and dice a hunk of fresh mozzarella. Then assemble the pizza, bake it until the crust is nice and golden, and drizzle with the balsamic glaze. Voila!
Makes: 1 (12- to 14-inch) pizza
For the pizza
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Dried Italian herb blend (a.k.a. Italian seasoning)
- 3 or 4 thin slices prosciutto
- ½ to ⅔ cup thinly sliced jarred roasted red peppers
- 4 to 6 ounces fresh mozzarella cheese, diced
- 1 tablespoon chopped fresh chives or basil
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom 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, switch the oven to Broil on high.
To make the balsamic glaze
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 thickens enough to fully coat the back of a metal spoon. Do not let the vinegar cook too long, since it thickens more as it sits; if it gets too thick, you won’t be able to drizzle it on the finished pizza.
As soon as the balsamic glaze is finished, use a rubber spatula to scrape it into a small heatproof ramekin. You will have about ¼ cup.
To assemble and bake the pizza
Stretch or roll out your dough to 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).
Prick the dough all over with a fork and brush it with a thin coating of olive oil, making sure you get all the way to the edges. Season with a big pinch of salt, a few grinds of pepper, and a pinch or two of Italian seasoning.
Tear the prosciutto into smaller pieces and scatter them evenly across the dough. Top with the sliced roasted red peppers and diced mozzarella, then season with another big pinch of salt and a few grinds of pepper.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
Take the pizza out of the oven, and immediately drizzle it with about half of the balsamic glaze. (Save the remaining glaze to serve over ice cream later!) Sprinkle the chopped chives over top, slice, and serve.
- Don’t feel like making your own balsamic glaze? Use the store-bought stuff* instead.
- Want to use shredded low-moisture mozzarella instead of fresh? Go ahead! You’ll need about 1 heaping cup.