This prosciutto pizza can be made with the pizza dough recipe below, or with store-bought pizza dough. If using the dough recipe in this recipe, get started with the dough and then grab all the pizza toppings while the dough rests. Enjoy the prosciutto pizza with a drizzle of balsamic glaze!
Preheat oven to 425F (or as needed for store-bought pizza dough). If using a baking sheet, line a large baking sheet (12x17-inch) or 2 medium-large baking sheets (13x9-inch) with parchment paper and spray or brush with oil.
Combine the flour, sugar, salt, and yeast in a large bowl, and mix together. Add the warm water and olive oil. Stir with a fork until a shaggy dough forms, then use your hands to roll it into a ball.
Knead the dough for 4 minutes. Cover it with a clean kitchen towel or plastic wrap and let it rest for 10 minutes in a warm spot. Gather all the pizza toppings while the dough is resting.
Roll the dough out either in one large pizza, or divide in half and make 2 smaller pizzas. You can roll the dough out on a lightly floured surface, or directly in a large baking sheet. Use your hands if needed to stretch the dough out thinner to fill out the baking pan.
Top the pizza crust with pizza sauce, slices of fresh mozzarella, pieces of prosciutto, and shredded Parmigiano-Reggiano. Sprinkle with dried oregano.
Bake for 12-15 minutes, or until the crust puffs up a little and turns golden brown around the edges and the cheese is melted. Remove from heat, sprinkle with your favorite pizza add-ons, and enjoy!
Notes
Recipe notes and tips:→ If using store-bought pizza dough, follow the instructions on the package for baking temperature and time.→ If making your own yeast dough, make sure to MEASURE THE WARM WATER TEMPERATURE so the yeast gets activated but doesn't burn. Make sure to use Rapid Rise Yeast, not just active dry yeast.→ Rolling out the pizza dough: You can make one large pizza (in a 12x17-inch baking sheet), or 2 smaller pizzas using this recipe. For a large pizza, I like rolling and stretching the dough directly in a shallow 12x17-inch baking sheet for less mess. For 2 smaller pizzas, divide the dough ball in half, roll both out on a lightly floured surface, and transfer to your smaller baking sheets (13x9-inches). Do whatever works best for you!→ Use freshly grated Parmigiano-Reggiano or similar sharp hard cheese. Use fresh mozzarella instead of low-moisture mozzarella for best flavor.→ Try these other toppings: crumbled cooked bacon, baby spinach, baby arugula (add arugula after baking).