With fresh prosciutto, mozzarella, sun-dried tomatoes and homemade pesto, this prosciutto pesto pizza is a great alternative to the boring old pizzas you order for delivery.
Hopefully if you’re reading this blog, you like pizza, because as I’ve mentioned we are a pizza family! It’s very rare for Lauren and I to go a week without having some type of pizza. To me it’s pretty hard to screw up pizza. When most people think of pizza, they envision pizza with some marinara sauce, mozzarella and maybe pepperoni.
Ironically for us, that’s the type of pizza we have the least amount. There are just so many different topping options that most people don’t think about! For me, one of the first pizzas I fell in love with as a kid was a simple cheese pizza with some pesto sauce instead of marinara sauce. In my previous post I had shared a kale pistachio pesto which can be found here.
So I decided to take my childhood favorite and turn it up a notch by adding some prosciutto. Believe me just that one additional ingredient makes a difference. Oh and you don’t HAVE to use the kale pistachio pesto recipe I shared. You can easily just use some store-bought pesto, but to me it does add some great flavor, plus you get some added nutrients from the kale.
What Ingredients Are In Sun-Dried Tomato Prosciutto Pesto Pizza?
- Pizza dough
- Pesto
- Mozzarella cheese
- Sun-dried tomatoes
- Prosciutto
- Parmesan cheese
- Pistachios
- Fresh basil
- Cornmeal
How to Make Prosciutto Pesto Pizza
- Make or buy pesto. I like to make kale pistachio pesto.
- Roll out dough on parchment paper or pizza peel. Evenly spread 4-5 tbsp pesto, leaving about 1 inch from border for crust.
- Add cubed mozzarella, sun-dried tomatoes, prosciutto and Parmesan cheese.
- Once pizza stone has been at 500°F for 1 hour, turn on broiler and cook pizza for 4-5 minutes or until crust is golden brown on bottom and top. Top with fresh basil and pistachios.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours.
Obviously with a no-knead dough you have to plan on making this prosciutto pesto pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night. However if you want to buy dough, most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the prosciutto pesto pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Other Pizza Recipes
- Roasted Butternut Squash Apple Pizza
- BBQ Chicken Pizza
- Peach Prosciutto Balsamic Pizza
- Buffalo Chicken Pizza
- Spring Pizza
If you’ve tried this Sun-Dried Tomato Prosciutto Pesto Pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Sun-Dried Tomato Prosciutto Pesto Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
Prosciutto Pesto Pizza
- 4-5 tbsp homemade or store-bought pesto
- 8 oz fresh mozzarella, diced into 1" cubes
- 1/3 cup sun-dried tomatoes
- 2 oz prosciutto, torn into small pieces
- 1/4 cup freshly grated parmesan cheese
- sprinkle of cornmeal
- 3 tbsp pistachios, chopped
- 2 tbsp fresh basil, chopped
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Prosciutto Pesto Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Add the pesto evenly over the dough, leaving the edges untouched. Sprinkle the cubed mozzarella over the dough. Spread sun-dried tomatoes and torn prosciutto pieces throughout the pizza. Top with fresh Parmesan cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
- Remove from oven. Top pizza with fresh basil and pistachios. Serve immediately.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Love pesto!