White Pizza Prosciutto Hot Honey

If you are looking for a showstopping but easy dinner idea this white pizza with prosciutto and hot honey has you covered. With a pillowy crust and creamy cheeses plus oozy ribbons of prosciutto and a kick of sweet heat this pizza always disappears within minutes at our house even for picky eaters who say they do not love traditional red sauce pies.

The first time I made this it was for a late summer get together with friends and now it is my go to for family pizza nights because everyone can add their own twist.

Ingredients

• One pound pizza dough: fresh or store bought for a chewy golden crust look for dough that has not dried out and feels elastic
• One cup ricotta cheese: whole milk preferred for creamy texture adds rich flavor and moisture choose a brand with minimal added gums or stabilizers
• One cup fresh mozzarella cheese: shredded for melty pull look for mozzarella sold in a ball for best creaminess
• Four ounces prosciutto: thinly sliced for savory salty finish buy high quality deli prosciutto so the flavor shines
• Two tablespoons hot honey: for sweet with a gentle kick use store bought or warm your favorite honey with a pinch of crushed red pepper flakes
• One quarter cup fresh basil leaves: bright herby pop adds color and freshness pick leaves that are vibrant and unwilted

Instructions

Prepare the Oven:

Set your oven to 475 degrees Fahrenheit with a pizza stone inside if you have one to ensure a crisp crust. Let the oven heat fully for at least 30 minutes so every part is evenly hot.

Shape the Dough:

Dust your work surface generously with flour to prevent sticking. Using your hands or a rolling pin stretch the dough to about twelve inches wide keeping the outside edge slightly thicker for a satisfying bite. Place on parchment paper if moving to a stone.

Spread the Ricotta:

With a spoon drop dollops of ricotta onto the shaped dough and use the back of the spoon to spread it evenly but leave a small border untouched so the crust forms nicely. Do not overload or the dough will sog.

Add the Mozzarella:

Scatter shredded mozzarella evenly over the ricotta so every bite has some gooey cheese. Press lightly so it melts into the ricotta layer rather than sliding off.

Top with Prosciutto:

Layer thin slices of prosciutto across the cheese so each part gets savory salty ribbons. Do not overlap too much so the prosciutto crisps slightly in the oven.

Bake:

Use a peel or rimless sheet pan to slide the pizza onto your hot stone or place it on a baking sheet. Bake for ten to twelve minutes watching for a puffy deep golden crust and bubbly cheese with crisped prosciutto.

Finish and Serve:

Once baked remove the pizza onto a cutting board. Drizzle hot honey generously but evenly all over and scatter fresh basil leaves. Let rest two minutes before slicing so the cheesy layers set slightly.

Hot honey is the standout ingredient for me the sweetness pulls all the savory cheesy flavors together. I remember the first time my little one tried to lick all the honey off the top before taking a real bite and that has become a running family joke.

Storage Tips

Let leftover pizza cool fully before storing. Cover slices tightly in an airtight container and refrigerate for up to three days. To reheat place in a skillet over medium heat for crisp crust or bake at 375 degrees for eight minutes until cheese is melty. Cold white pizza is actually delicious for next day lunches.

Ingredient Substitutions

If you do not have ricotta try whipped cottage cheese or mascarpone for a similar creamy base. Prosciutto can be swapped for thinly sliced salami or smoked turkey for a lighter twist. If hot honey is not available warm your own honey with a pinch of red chili flakes.

Serving Suggestions

Serve this pizza alongside a zippy arugula salad to cut the richness or pair with a glass of chilled white wine for a relaxed night in. It also works as a cut up appetizer for parties since slices hold their shape.

Cultural and Historical Context

White pizza has roots in central and southern Italy where cream and cheese take center stage instead of tomato sauce. Hot honey though a more modern American twist adds a delicious contrast to the old world flavors.

Seasonal Adaptations

Fresh tomatoes when in season can be sliced thin and added before baking Toss a handful of arugula or baby spinach on top after baking for spring flavor Try roasted butternut or acorn squash for a fall inspired twist

Success Stories

I love getting texts from friends who have tried this recipe for the first time and ended up making it two nights in a row for their family. It is a pizza that even skeptics about non tomato pies quickly warm up to once they taste the sweet salty magic.

Freezer Meal Conversion

You can assemble the pizza with ricotta mozzarella and prosciutto then freeze unbaked tightly wrapped for up to a month. Bake straight from frozen at 450 degrees adding two minutes to the bake time. Add the honey and basil after baking for best freshness.

This pizza is guaranteed to impress guests or your own family. Each bite is a crowd pleaser with the perfect balance of creamy cheese savory prosciutto and sweet spicy honey.

Recipe FAQs

→ What cheeses are used in this pizza?

This pizza uses ricotta cheese for creaminess and shredded fresh mozzarella for a luscious melt and stretch.

→ How does hot honey enhance the flavor?

Hot honey adds a layer of sweet heat that balances the richness of the cheese and the salty prosciutto.

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works well and saves time. Let it come to room temperature before rolling out.

→ What’s the best baking method for crispiness?

Bake on a preheated pizza stone or a hot baking sheet at 475°F to achieve a crispy and golden crust.

→ What toppings pair well with the base?

Fresh basil provides brightness, while extra hot honey or a sprinkle of red pepper flakes intensifies the flavor.