White Pizza with Prosciutto & Hot Honey layers mozzarella, seasoned ricotta, Parmesan, cured ham, and oregano on a crisp high-heat crust. A balsamic-cayenne honey drizzle balances rich and salty toppings after baking. The verified 30-minute recipe cuts into six slices.
White Pizza with Prosciutto & Hot Honey Ingredients
Ingredients: 12-16 oz your favorite pizza dough (room temp); 1/4 cup ricotta cheese; 2 cups shredded mozzarella cheese (or fresh mozz, grated); 1-2 oz grated parmesan; 2-3 oz prosciutto; A few stems fresh oregano.
Balsamic Hot Honey: 3 tbs honey; 1/8 tsp cayenne pepper (more if you like it extra spicy); Pinch red pepper flake; 1/2 tbs balsamic vinegar.
If you enjoy this recipe, you may also like Chicken Ranch Stromboli.
How to Make White Pizza with Prosciutto & Hot Honey
- Preheat and prepare: Preheat oven to highest heat (usually 450-500°). Place baking sheet or pizza stone inside the oven while it preheats. In a small mixing bowl, season your ricotta. Add ricotta with a pinch of salt and pepper, mix together & set aside.
- Shape Pizza Dough: When the oven is ready, shape your dough. On a lightly floured surface, flatten the dough by pressing your fingers and palms around the dough. When the dough is pressed out with your hands to about 8inch circle, lift it off the surface and let it hang. Move your hands around the edges kind of like an inch worm and let it stretch itself to a 10-12 inch circle. If the dough is shrinking back as you stretch it, cover it with plastic wrap and let it rest 15 minutes before coming back to it.
- Get Toppings Ready & Bake Pizza: Very carefully remove hot baking sheet from the oven, lightly spray or oil it. Lay your pizza dough. Cover with mozzarella cheese. Dollop the seasoned ricotta randomly over top. Sprinkle with grated parm. Drape prosciutto pieces on top of cheese. Sprinkle a few leaves of fresh oregano. Bake for 10-15 minutes or until crust is very golden and crispy on the outside & cheese is very melted.
- Prepare Hot Honey: While pizza bakes, prepare hot honey. In a small dish: add 3tbs honey, a splash balsamic vinegar, large pinch red pepper and ⅛ – ¼ tsp cayenne. The less cayenne, the less spicy. Microwave about 20 seconds until warm, slightly bubbly and everything combines easily. Let it cool while the pizza finishes up. The honey will thicken as it cools.
- Finish and serve: When pizza is done, remove from oven, lightly drizzle with hot honey (you may not use it all!). Cut & serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Bring 12–16 ounces pizza dough to room temperature. Heat the oven to its highest setting, usually 450–500°F, with a baking sheet or stone inside. Season one-quarter cup ricotta with a pinch salt and pepper. On a lightly floured surface, press dough to about eight inches, lift it, and move hands around the edge while gravity stretches it to 10–12 inches. If it shrinks, cover and rest 15 minutes. Carefully remove the hot sheet, lightly oil or spray it, and lay on dough. Add two cups mozzarella, ricotta dollops, one to two ounces Parmesan, two to three ounces prosciutto, and a few oregano leaves. Bake 10–15 minutes until deeply golden and melted. Warm three tablespoons honey with one-half tablespoon balsamic, red-pepper flakes, and one-eighth teaspoon cayenne for about 20 seconds. Cool, drizzle lightly, cut, and serve.
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Critical Visual and Timing Cues
A room-temperature dough ball stretches without tearing more readily than a cold one. Press outward with fingers and palms while protecting a slightly thicker rim. Let gravity help after the first eight-inch circle; never force dough that snaps back. A covered 15-minute rest relaxes it. Preheating the stone or sheet is essential for a crisp underside, so handle that surface cautiously. Spread two cups mozzarella before small ricotta dollops, then Parmesan, prosciutto, and oregano. Bake until the outside crust is very golden and crisp and every cheese is melted, using the 10–15 minute range. Hot honey should warm only about 20 seconds, bubble slightly, then cool and thicken before a light final drizzle.
Serving and Storage
Cut the finished pizza into exactly six slices and serve while the crust is crisp. The three tablespoons hot honey may make more than needed; drizzle lightly rather than automatically using it all. Each slice records 320 calories. Dough contains gluten; ricotta, mozzarella, and Parmesan contain dairy; prosciutto makes the pizza non-vegetarian. It is not dairy-free, vegan, gluten-free, or low-carb. Refrigerate leftovers promptly and reheat in a hot oven or skillet to restore the crust rather than steaming it. Add any reserved honey after reheating so it does not burn. This white pizza intentionally contains no tomato sauce. Its contrast comes from three cheeses, salty prosciutto, oregano, and the sweet-spicy balsamic finish.
Practical Kitchen Notes
Ingredient ranges allow controlled adjustment without adding new foods. Dough may weigh 12–16 ounces, Parmesan one to two ounces, and prosciutto two to three ounces. Mozzarella remains exactly two cups and ricotta one-quarter cup. Fresh mozzarella may replace shredded when grated as written. The oregano amount is only a few stems. For honey, three tablespoons is fixed; cayenne begins at one-eighth teaspoon and can increase toward one-quarter for more heat, while red-pepper flakes remain a large pinch and balsamic is one-half tablespoon. Season ricotta separately before shaping. Prepare toppings in advance because the preheated sheet should spend minimal time outside the very hot oven.
Details Worth Preserving
Move the shaped dough to the hot surface only when every topping is ready. Light oil prevents sticking but should not pool around the crust. Distribute mozzarella edge to edge within the rim, use small spaced ricotta dollops, and drape prosciutto so portions do not form thick salty piles. Parmesan and oregano should remain visible across the pizza. Start watching at ten minutes; oven power and whether a stone or sheet is used determine the final time up to fifteen. Honey thickens as it cools, so microwave it only until the cayenne, flakes, and balsamic combine easily. Drizzle after the pizza leaves the oven, then cut promptly with a wheel or sharp cutter into six even slices.
Recorded Recipe Tips
- This white pizza features three cheeses and salty prosciutto balanced with spicy-sweet balsamic honey.
- For best results, make sure your pizza dough comes to room temperature before shaping.
Conclusion
White Pizza with Prosciutto & Hot Honey makes 6 slices in 30 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does White Pizza with Prosciutto & Hot Honey make?
It makes 6 slices and serves 6.
- → How long does White Pizza with Prosciutto & Hot Honey take?
The recipe records 15 minutes of preparation, 15 minutes of cooking, and 30 minutes total.
- → What if the pizza dough keeps shrinking while shaping?
Cover the partially shaped dough with plastic wrap and let it rest for 15 minutes, then continue gently stretching it to a 10–12-inch circle.
- → When is balsamic hot honey added to white pizza?
Warm it about 20 seconds while the pizza bakes, let it cool and thicken, then drizzle lightly only after the crust and cheese finish baking.