Prosciutto Hot Honey Pizza (Print Version)
# Ingredients:
01 -
12-16 oz of pizza dough you like best (room temperature)
02 -
1/4 cup creamy ricotta
03 -
2 cups grated mozzarella (or fresh mozz, shredded)
04 -
1-2 oz parmesan, finely grated
05 -
2-3 oz thinly sliced prosciutto
06 -
A few sprigs of fresh oregano
→ Sweet and Spicy Balsamic Honey
07 -
3 tablespoons of honey
08 -
1/8 tsp cayenne (add more if you love heat)
09 -
A pinch of crushed red pepper
10 -
1/2 tablespoon balsamic vinegar
# Instructions:
01 -
Turn the oven up to its max temperature (around 450-500°). Pop a pizza stone or baking sheet inside while it preheats. In a small bowl, season the ricotta with a sprinkle of salt and pepper, give it a mix, and set aside for later.
02 -
Once the oven is hot, start working with the dough. Dust a surface with some flour. Use your hands to flatten it into an 8-inch circle, then lift it up, letting it hang as you rotate it around the edges so it stretches itself into a 10-12 inch round. If it keeps bouncing back, cover it and let it rest for 15 minutes before trying again.
03 -
Carefully take the preheated baking sheet out and lightly coat it with oil or nonstick spray. Lay down the dough. Spread the mozz evenly, then drop spoonfuls of the seasoned ricotta on top. Sprinkle the parmesan cheese all over. Scatter prosciutto slices and fresh oregano here and there. Bake for 10-15 minutes or until the edges are golden and crisp, and the cheese is bubbly.
04 -
While your pizza is baking, whip up the honey sauce. Combine 3 tablespoons honey, a splash of balsamic vinegar, a generous pinch of red pepper flakes, and 1/8 to 1/4 tsp cayenne (as spicy as you want!) in a microwave-safe bowl. Microwave for about 20 seconds until warmed and mixed completely. Let it cool, and it’ll thicken a bit.
05 -
Once it’s out of the oven, drizzle as much of the spicy honey over the pizza as you’d like. Slice it up and dig in!
# Notes:
01 -
This cheesy white pizza pairs salty prosciutto with balsamic-infused, spicy-sweet honey.
02 -
For the best texture, let your dough warm up to room temp before shaping.