Description
This delicious prosciutto and ricotta pizza is perfect for a quick meal or entertaining guests.
Ingredients
Scale
- 1/3 cup olive oil
- 1 tablespoon chopped fresh garlic
- 1 teaspoon dried oregano
- 1 teaspoon crushed fennel
- sea salt and chili flakes
- 3/4 pound pizza dough, at room temp
- 1–2 tablespoons fig preserves
- 1/3 cup whole milk ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/3 cup fresh basil leaves
- 1/2 cup shredded mozzarella cheese
- 3 ounces prosciutto
- honey for drizzling
- 2 cups baby arugula
Instructions
- Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500°F for at least 30 minutes (ideally 1–2 hours). If using a pizza stone, preheat it too.
- In a bowl, stir together the oil, garlic, oregano, dried fennel, and season with chili flakes and sea salt.
- On a floured surface, stretch/roll the dough into a thin 12–14 inch round. Transfer to a lightly oiled sheet pan.
- Spread with the garlic oil and fig jam.
- Add dollops of ricotta, then sprinkle on the shredded cheese and basil. Top with the prosciutto.
- Bake 8-10 minutes, rotate, then bake 2 more minutes, or until the crust is golden.
- Drizzle with honey, add extra chili flakes, and top with arugula. Enjoy!
Notes
- For a crispier crust, preheat the pizza stone for at least 1 hour.
- Feel free to substitute fresh ingredients based on your preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg