Prosciutto Hot Honey Pizza

I whipped up this white pizza topped with prosciutto and hot honey during one of our homemade pizza nights at home when I wanted something different from our standard tomato sauce options. The mix of smooth cheese, salty meat, and that kick of sweet-heat from the honey is truly something special! There's this amazing balance going on that makes you think you're eating at a fancy pizza place, but it's actually so easy to make yourself. This has become what we cook whenever friends come over and we want them to think we're fancy cooks without killing ourselves in the kitchen.

My partner, who normally won't touch anything but pepperoni pizza, now asks for this every weekend! My buddy Lisa who runs a small wine store tried it at our house and immediately wanted to know how to make it for her next tasting event. Something about mixing salty with creamy, spicy with sweet just works on every level.

Basic Elements

• Pizza dough: Grab it from the store or make your own if you're feeling fancy. Just don't forget to let it sit at room temp before you start - cold dough fights back and won't stretch right.
• Ricotta cheese: This makes those yummy soft spots all over your pizza. Get the full-fat kind for best flavor and just add a bit of salt and pepper so you can really taste the cheese.
• Mozzarella: The pre-shredded stuff melts really well, but torn fresh mozzarella works too - just know your pizza might be a bit wetter that way.
• Prosciutto: This is a must-have! The super thin, salty ham adds tons of flavor. I lay it on before cooking so it gets slightly crisp edges. You can add it after cooking too if you want it completely soft.
• Hot honey: This mix of honey, balsamic, and chili flakes changes everything. I've tried the bottled hot honey stuff, but making your own with that splash of balsamic really takes it up a notch.

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Easy Directions

Dough handling

Making that nice round crust takes a bit of practice. I use my hands instead of a rolling pin because rolling can make the dough tough. If your dough keeps shrinking when you pull it, it needs to rest more. I throw some plastic wrap over it for 15 minutes to calm it down. My first tries were pretty weird shapes, but even ugly pizza tastes great!

Super hot oven

Getting that perfect crust means turning up the heat. You've gotta preheat your pan or stone - that's the secret to a crisp bottom. I turn my oven all the way up to 500°F. The first time I made this, I skipped preheating the pan and ended up with a floppy wet crust. Now I give everything at least 30 minutes to get super hot.

Cheese layering

Getting every bite just right means thinking about your cheese placement. I spread mozzarella all over but leave tiny gaps, then drop spoonfuls of ricotta here and there - don't spread it thin, those little blobs of creamy cheese make this pizza amazing. Sprinkle parmesan on top of everything for that extra salty kick.

Cooking watch

Finding that sweet spot between done and burnt takes a bit of watching. All ovens cook differently, so I start looking at about 8 minutes and keep an eye on things. You want the edge nice and brown and the cheese fully melted with some darker spots. The prosciutto will darken a bit too, especially on the edges. In my oven, 12 minutes usually works, but it might take up to 15 if your crust is thicker.

Honey finish

Adding that final touch means going easy at first. The hot honey packs a punch, so I start with just a little drizzle - you can always add more. I warm it slightly so it pours nicely but let it cool a bit before putting it on so it doesn't just run off. A little goes a long way - you want to taste it without drowning everything else.

Cutting tricks

Serving without making a mess means timing your cuts. I wait just a minute or two before slicing - cut too soon and all the cheese slides off. A pizza cutter works best, but a big knife works too if you rock it down firmly. I cut it into 6 slices for dinner or 8-10 smaller pieces for snacking.

I've been playing with this recipe for about a year. My first try had way too much honey and you couldn't taste anything else. I've slowly adjusted how spicy I make it too - starting with barely any heat and working up to what I use now, which gives you a warm feeling without burning your mouth. I've tried different herbs too - basil works great in summer, but fresh oregano is my favorite all year long.

Tasty Companions

This fancy pizza goes really well with a simple arugula salad with just lemon juice and olive oil - the peppery greens balance out the rich pizza perfectly. For drinks, try it with a light white wine like Pinot Grigio or Sauvignon Blanc, or a lighter red like Pinot Noir if you prefer. When we have friends over, I sometimes cut it into tiny squares as a starter alongside stuff like marinated olives or stuffed mushrooms.

Fun Twists

You can play around with this pizza while keeping that great sweet-salty-spicy combo. For a meat-free option, swap in some thin sliced roasted mushrooms instead of prosciutto - they give that same savory kick. When figs are in season, throwing some cut-up fresh figs on before baking looks beautiful and adds natural sweetness. My husband loves when I toss some fresh basil on after it comes out of the oven. And if you're into garlic, try rubbing a cut clove over the dough before adding toppings - it gives a nice background flavor without taking over.

Helpful Hints

This pizza tastes best right after it comes out of the oven when you've got that perfect contrast between crunchy crust and melty cheese. If you somehow have leftovers (which hardly ever happens at our place!), warm them up in a 350°F oven for about 5 minutes instead of using the microwave, which makes everything soggy. You can make the hot honey mixture days ahead and keep it in the fridge - just warm it up a bit before using so it pours nicely.

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I came up with this white pizza topped with prosciutto and hot honey to break out of our normal pizza night rut, but it's turned into our go-to fancy dinner. There's just something about mixing creamy cheese with salty meat and that sweet-spicy honey drizzle that feels way more special than regular pizza night food. While it looks and tastes like something from a fancy restaurant, it's actually one of the easier impressive dishes I know how to make. Watching people's reactions when they take their first bite makes me want to cook it again and again!

Frequently Asked Questions

→ Is the hot honey good if I make it ahead?

Definitely! You can prepare it a month in advance. Store it in an airtight container at room temperature, and warm it gently if it thickens.

→ What if there's no fresh oregano available?

No problem! Swap it out with a teaspoon of dried oregano or use fresh basil. The pizza will be tasty even without fresh herbs.

→ Can I use premade dough?

Sure thing! Store-bought dough works great. Just let it reach room temperature before handling; it'll be easier to shape.

→ What are good swaps for prosciutto?

Thin ham or cooked pancetta are good picks. For a vegetarian option, roasted mushrooms or sun-dried tomatoes work great.

→ How much heat does the honey have?

It's mildly spicy with 1/8 teaspoon of cayenne. Add more for extra kick or reduce it if you'd like it milder.