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Prosciutto and Hot Honey White Pizza feels fancy but is really simple to whip up. Creamy cheese and a spicy sweet drizzle make plain old pizza night something special. Great for dinner solo or when you’re trying to wow a crowd, this one always gets people talking.
This pizza started out as my treat-yourself Friday dinner and fast became a movie night staple for us. Honestly, discovering hot honey with it happened by chance and now I can't imagine it without.
Flavorful Ingredients
- Hot honey: Adds the famous sweet and spicy finish Go for one that’s got real chili in the mix
- Prosciutto: Paper thin salty ham slices Bring them to room temp and lay them so they get crisp bits while baking
- Ricotta cheese: Brings creamy richness Whole milk ricotta is perfect for that thick, luscious base
- Fresh mozzarella cheese: Melts into stretchy pools Tear or break by hand to get plenty of gooey spots
- Pizza dough: Use store bought or homemade Both work as long as it’s soft and elastic
- Fresh basil leaves: Toss them on for a splash of color Pick crisp, green leaves right before serving
Simple Step-by-Step
- Toss on Hot Honey and Basil:
- After baking, drizzle hot honey all across the top and toss basil leaves on in clumps Slice right away and dig in
- Slide onto Stone or Tray:
- Get your pizza peel or a big flat baking sheet and move the pizza to the hot surface let it bake for ten or twelve minutes until the top’s bubbling and the crust is golden
- Lay Down Prosciutto:
- Arrange the ham slices so there’s little space between each one but don’t stack them up this way they crisp and curl a little
- Add Mozzarella:
- Sprinkle torn mozzarella over the ricotta let some bare spots peek out so you get pretty browned cheese bubbles
- Spoon Ricotta:
- Spread ricotta onto the dough keep a little edge uncovered so you get a puffed-up outer crust
- Stretch the Dough:
- On a floured surface, gently stretch or roll your dough to twelve inches Keep it even with a thicker edge for a chewy bite
- Heat Up Oven:
- Crank your oven to four seventy five Fahrenheit and stick in your pizza stone first if you have one so it gets nice and hot
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Every time prosciutto crisps up in the oven it reminds me of making after school snacks with my brother. We always stole bites before mom caught us. The salty prosciutto and touch of honey in this one always puts me in a good mood.
Storing Leftovers
Let pizza slices cool on the counter then pop them in a sealed container in the fridge. They’ll be good for two days. Heat them back up in a hot oven for about six minutes to get the edges crisp again.
Ingredient Swaps
No ricotta? Swap in some thick Greek yogurt or whipped cottage cheese instead. Mushrooms make a great vegetarian stand-in for prosciutto if you roast them first. If you’re out of hot honey, stir a little chili flake into regular honey and you’re set.
What to Serve With It
This pie is great next to something leafy and bright. Try tossing arugula with olive oil and fresh lemon or cut up the pizza into smaller bites for a party snack everyone grabs.
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A Little Background
Pizza Bianca skips the tomato sauce and keeps all the focus on cheese and olive oil—it started in Italy. Prosciutto is a classic Italian meat with a gentle salty flavor. Adding spicy honey is a newer twist from the US that surprises everyone the first time they try it.
Common Recipe Questions
- → What makes white pizza different from traditional pizza?
White pizza skips tomato sauce and goes straight for a cheesy, smooth base—usually ricotta and mozzarella make it extra silky.
- → How should I apply hot honey?
Splash the hot honey across your pizza after baking while it’s still warm. This way it tastes bold and keeps a nice runny finish.
- → Can I substitute the prosciutto?
Totally! Try speck, jamón, or even fried bacon for that salty bite. They’ll work just as well here.
- → How do I keep the crust crisp?
Pop the dough on a really hot sheet pan or pizza stone. Let it bake the whole 10-12 minutes so the crust gets crunchy and golden.
- → What herbs pair best with this pizza?
Basil brings freshness, but you can also grab some oregano or thyme for tasty layers.