White Pizza with Prosciutto & Hot Honey

This white pizza with prosciutto and hot honey came about during one of our Friday night homemade pizza sessions when I was craving something different from our usual red sauce pies. The combination of creamy cheeses, salty prosciutto, and that spicy-sweet honey drizzle is absolutely magical! It's got this perfect balance of flavors and textures that makes it feel like something from a fancy Italian restaurant, but it's actually super simple to make at home. This has become our go-to when we want to impress dinner guests without spending hours in the kitchen.

My husband, who's usually a die-hard pepperoni pizza fan, now requests this almost weekly! My friend Sarah, who owns a local wine shop, tried it at our last dinner party and immediately asked for the recipe so she could serve it at her next wine tasting. There's something about that combination of salty, creamy, spicy and sweet that just hits all the right notes.

Simple Ingredients

• Pizza dough: Store-bought works perfectly fine, but I sometimes make my own when I'm feeling ambitious. The key is letting it come to room temperature before stretching - cold dough is impossible to work with and just springs back constantly.
• Ricotta cheese: This creates those lovely creamy pockets throughout the pizza. I use whole milk ricotta for the richest flavor and season it with just a bit of salt and pepper to let the cheese shine.
• Mozzarella: I usually use low-moisture shredded since it melts so beautifully, but fresh mozzarella torn into pieces is amazing too - it just creates a slightly wetter pizza, so be prepared for that.
• Prosciutto: Don't skip this! The salty, paper-thin ham adds so much flavor. I drape it over the cheese before baking so it gets slightly crispy edges but stays tender. I've tried putting it on after baking, which works too if you prefer it less crispy.
• Hot honey: This simple mixture of honey, balsamic, and red pepper is absolutely transformative. I've tried store-bought hot honey, but this homemade version with the balsamic adds an extra dimension that takes it to another level.

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Step-by-Step Instructions

Dough wrangling

Getting that perfectly stretched crust takes some practice. I use the hand-stretching method described in the recipe rather than a rolling pin, which can make the dough tough. If your dough keeps shrinking back as you stretch it, that's a sign it needs to rest a bit longer. I cover it with plastic wrap for 15 minutes, which relaxes the gluten and makes it much more cooperative. My first few attempts weren't exactly round, but even oddly-shaped pizza tastes delicious!

Blazing hot oven

Achieving that perfect crispy-yet-chewy crust requires serious heat. Preheating your baking sheet or pizza stone is absolutely crucial - it gives the bottom crust that initial blast of heat it needs. I crank my oven as high as it will go (500°F for mine). The first time I made this, I didn't preheat the baking sheet and ended up with a soggy bottom crust. Now I give the oven and sheet at least 30 minutes to get screaming hot.

Cheese distribution

Creating those perfect bites requires thoughtful cheese placement. I spread the mozzarella evenly but leave some small gaps, then dollop the ricotta in random spots - don't try to spread it thin, those little concentrated pockets of creamy cheese are part of what makes this pizza special. The parmesan gets sprinkled over everything for an extra layer of salty flavor that ties it all together.

Baking timing

Getting that perfect golden crust and melty cheese takes attention. Every oven is different, so I start checking at about 8 minutes and then keep a close eye on it. You want the crust to be deeply golden and the cheese fully melted with some browning spots. The prosciutto will darken a bit too, especially at the edges. In my oven, 12 minutes is usually the sweet spot, but it can take up to 15 depending on how thick you've made the crust.

Honey drizzling

Applying that finishing touch requires restraint. The hot honey is powerful stuff, so I go with a light drizzle at first - you can always add more. I warm it just enough to make it easily drizzlable but let it cool slightly before applying so it doesn't just run off the hot pizza. A little goes a long way here - you want to taste the honey's sweetness and heat without overwhelming the other flavors.

Cutting strategy

Serving this pizza neatly takes the right approach. I let it cool for just a minute or two before cutting - if you cut it immediately, all the molten cheese will slide off. A pizza wheel works best, but a large chef's knife works too if you use a decisive rocking motion. I cut it into 6 slices for a main dish or 8-10 smaller slices if serving as an appetizer.

I've been tweaking this recipe for about a year now. My original version used way too much honey, which overpowered the delicate flavors. I've gradually adjusted the heat level of the honey too - starting with just a tiny pinch of cayenne and working up to the current amount, which gives a noticeable warmth without being truly spicy. I've also experimented with different herbs - basil is nice in summer, but the woodsy flavor of fresh oregano is my favorite year-round pairing.

Perfect Pairings

This sophisticated pizza makes a wonderful dinner paired with a simple arugula salad dressed with lemon and olive oil - the peppery greens are a perfect complement to the rich pizza. For drinks, it pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a light red like Pinot Noir if you prefer red. For casual gatherings, I sometimes cut it into smaller slices and serve it as an appetizer alongside other Italian-inspired bites like marinated olives or stuffed mushrooms.

Tasty Variations

This versatile pizza welcomes creative adaptations while keeping that perfect sweet-salty-spicy balance. For a veggie version, substitute thinly sliced roasted mushrooms for the prosciutto - they provide a similar umami quality. During fig season, adding a few quartered fresh figs before baking adds beautiful color and complementary sweetness. My basil-loving husband enjoys when I add fresh basil leaves after baking. And for garlic lovers, try rubbing a halved garlic clove over the dough before adding toppings - it adds a subtle garlic foundation without overwhelming.

Fresh Tips

This pizza is definitely best enjoyed immediately after baking when the contrast between the crispy crust and gooey cheese is at its peak. If you do have leftovers (which is rare in our house!), reheat slices in a 350°F oven for about 5 minutes rather than microwaving, which makes the crust soggy. You can prepare the hot honey mixture several days in advance and store it in the refrigerator - just warm it slightly before using to restore its drizzling consistency.

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I created this white pizza with prosciutto and hot honey as an alternative to our usual pizza routine, but it's become our favorite special occasion pie. There's something about that combination of creamy cheese, salty meat, and spicy-sweet honey that feels so much more special than your average pizza night fare. While it might look and taste like something from a fancy pizzeria, it's actually one of the simpler impressive dishes in my repertoire. The way people's eyes light up when they take that first bite makes it worth making again and again!

Frequently Asked Questions

→ Can I make the hot honey ahead of time?

Absolutely! The hot honey can be made up to a month in advance and stored in an airtight container at room temperature. Just warm it slightly before drizzling if it crystallizes.

→ What if I don't have fresh oregano?

You can substitute dried oregano (about 1 teaspoon) or use fresh basil as an alternative. The fresh herbs add brightness, but the pizza will still be delicious without them.

→ Can I use store-bought pizza dough?

Yes! Store-bought dough works perfectly for this recipe. Just make sure to bring it to room temperature before shaping, which makes it much easier to work with.

→ What can I substitute for prosciutto?

Good alternatives include thinly sliced ham, pancetta (pre-cooked), or for a vegetarian option, try thinly sliced roasted mushrooms or sun-dried tomatoes.

→ How spicy is the hot honey?

With 1/8 teaspoon of cayenne, it has a mild-to-medium heat that balances nicely with the sweetness. Adjust to your preference - add more cayenne for extra heat or reduce for a milder version.