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Sun-Dried Tomato Prosciutto Pesto Pizza

With fresh prosciutto, mozzarella, sun-dried tomatoes and homemade pesto, this prosciutto pesto pizza is a great alternative to pizza delivery.
Course Pizza
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 slices
Calories 369kcal
Author Ryan Beck

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.

Nutrition

Serving: 1slice | Calories: 369kcal | Carbohydrates: 21g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 867mg | Potassium: 123mg | Fiber: 3g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 0.8mg | Calcium: 440mg | Iron: 0.7mg