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Bright flavors and rich cheesy goodness make this White Pizza with Prosciutto and Hot Honey an easy standout. The combo of velvety cheese with a sticky sweet-spicy drizzle always makes pizza night feel special without taking forever. It's got wow factor, whether you're eating solo or having friends over.
This pie became a Friday night favorite after my first try just for fun. That sweet kick from the hot honey was a happy twist and now it’s a must every movie night.
Irresistible Ingredients
- Hot honey: Sweet heat in every drizzle, pick a brand made with real chili for true flavor
- Prosciutto: Paper thin ham brings a salty crunch as it crisps while baking let it curl at the edges
- Fresh mozzarella cheese: Torn or shredded by hand for the ultimate melty pull, you want it juicy
- Pizza dough: Fresh or from a bakery—even store-bought works, just make sure it feels soft and stretches easily
- Ricotta cheese: Use whole milk ricotta for a lush creamy layer
- Fresh basil leaves: Toss on fresh leaves full of color—ditch any limp ones
Simple Step-by-Step Directions
- Finish with Hot Honey and Basil:
- As soon as your pizza’s out, spin hot honey over the top in zigzags. Rip basil by hand or scatter whole leaves and let everyone grab a slice right away.
- Bake the Pizza:
- Carefully slide the assembled pizza onto the hot stone or tray. Let it bake for about 10-12 minutes until the cheese is golden brown and the edge is crisp and deep in color.
- Arrange Prosciutto:
- Layer prosciutto across the top, leaving little spaces between so each piece crisps up.
- Add Mozzarella:
- Drop mozzarella across the ricotta, leaving tiny gaps so it gets bubbly and brown in places.
- Layer the Ricotta:
- Scoop ricotta all over the dough, stopping about half an inch from the rim. Smooth it out gently for a thin even layer.
- Shape the Dough:
- Flour your counter, plop the dough on it, then push and stretch with your fingertips (or rolling pin) until 12 inches wide. Keep the thickness even with a slightly puffy edge.
- Prepare the Oven:
- Heat your oven up to 475 F. If you’ve got a pizza stone, stick it in before you do anything. You want that surface scorching hot before the pizza gets close.
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Watching prosciutto crisp up always throws me back to snacking with my brother as kids—we’d steal bites while it was still hot from the oven. That sweetness alongside salty ham and cheese always hits the spot every single time.
Smart Storage Advice
Let any leftovers cool first, then tuck them in a sealed container in your fridge. They’ll taste best within two days. To get that crispy crust back, just reheat in a hot oven for a quick five to seven minutes.
Easy Swaps
No ricotta on hand? Just scoop in thick Greek yogurt or blend cottage cheese till smooth. For a veggie spin, use roasted mushrooms instead of prosciutto. No hot honey? Just mix regular honey with a pinch of chili flakes.
Favorite Ways to Serve
This is killer next to a crisp green salad—try arugula with olive oil and lemon for zing. For a crowd, cut into bite-size pieces for an easy grab-and-go appetizer.
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Fun Backstory
White pies (pizza Bianca) started in Italy where skipping the tomato sauce let cheese and fancy olive oil shine. Prosciutto is classic Italian cured pork, sliced super thin for that delicate touch. Drizzling hot honey is a modern trick from the US that always makes people go wow.
FAQs About the Recipe
- → How’s white pizza stand out from a classic one?
Instead of the usual tomato sauce, white pizza goes heavy on creamy cheeses like ricotta and mozzarella for extra smoothness.
- → What’s the best time to add hot honey?
Wait until your pizza’s out of the oven, then pour hot honey right on top. That way you get all that rich flavor and a silky finish.
- → Could I swap prosciutto for something else?
Absolutely. Try thin slices of speck, jamón, or even crunchy bacon for that salty flavor kick.
- → Tips for a crunchy crust?
Put your pizza on a blazing hot baking sheet or pizza stone. Bake the whole time—about 10–12 minutes—to get it extra crisp.
- → Got any other tasty herbs for this?
Fresh basil is perfect if you want a bright kick, but add some fresh thyme or oregano for a deeper herby vibe.