Can I use refrigerated pizza dough?

Absolutely. Let it sit at room temperature for roughly an hour before shaping. Dough straight from the refrigerator tends to resist stretching.

Can I use frozen pizza crust?

Yes. White Pizza with Prosciutto & Hot Honey works with a quality frozen crust as long as it can handle a hot oven.

Do I have to use ricotta?

Ricotta gives the pizza its signature creamy pockets, but you can substitute mascarpone or use additional mozzarella for a different texture.

What cheese works best?

Mozzarella creates the main melt, while Parmesan adds salty depth. A combination of both gives White Pizza with Prosciutto & Hot Honey the best balance.

Is the hot honey very spicy?

That depends on how much cayenne and red pepper you use. Start small and build from there.

Can I make the hot honey ahead?

Yes. Store it covered once cooled. The mixture thickens as it sits, and you can gently warm it again before drizzling.

Can I make this pizza without prosciutto?

Yes. Add roasted mushrooms, caramelized onions, figs, or another savory topping if you want a meat-free version.

White Pizza with Prosciutto & Hot Honey for an Elevated Pizza Night

Description

This gourmet white pizza combines creamy ricotta, melted mozzarella, salty prosciutto, Parmesan, fresh oregano, and a sweet-spicy balsamic hot honey drizzle on a crisp homemade crust. It is an easy way to turn pizza night into something special.

Ingredients

Scale

Pizza

12–16 ounces favorite pizza dough, brought to room temperature
1/4 cup ricotta cheese
2 cups shredded mozzarella or grated fresh mozzarella
1–2 ounces grated Parmesan or Parmigiano Reggiano
2–3 ounces prosciutto
A few stems fresh oregano

Balsamic Hot Honey

3 tablespoons honey
1/8 teaspoon cayenne pepper, plus more for extra heat
A pinch of red pepper flakes
1/2 tablespoon balsamic vinegar

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Instructions

Heat the oven and baking surface.
Set the oven to its highest temperature, usually between 450°F and 500°F. Place a pizza stone or sturdy baking sheet inside while the oven heats. Give it plenty of time to become thoroughly hot before you start assembling the pizza.
Season the ricotta.
Add the ricotta to a small bowl and season it with a little salt and freshly ground black pepper. Stir until the seasoning is evenly distributed and the cheese looks smooth. Set the seasoned ricotta aside while you work on the dough.
Prepare the pizza dough.
Lightly flour your work surface and place the room-temperature dough in the center. Using your fingertips and palms, gently press outward from the middle until the dough forms an approximately 8-inch circle. Keep the outer edge slightly thicker so it can form a good crust.
Stretch the dough gradually.
Lift the dough from the work surface and allow it to hang from your hands. Move your hands around the outer edge in small increments, almost like an inchworm, while gravity naturally stretches the dough. Continue until you reach roughly a 10- to 12-inch circle.
Rest stubborn dough when necessary.
If the dough repeatedly springs back instead of staying stretched, do not force it. Cover it loosely with plastic wrap and leave it alone for about 15 minutes. Once the gluten relaxes, return to the dough and continue shaping.
Remove the hot pan carefully.
When the oven has reached temperature, carefully take out the hot baking sheet or pizza stone. Lightly coat the surface with cooking spray or a thin layer of oil if necessary.
Transfer the shaped dough.
Carefully place the stretched dough onto the heated baking surface. Work quickly but gently so the dough keeps its shape.
Build the cheese layer.
Scatter the mozzarella across the dough, keeping the coverage fairly even. Avoid piling all the cheese into the center because that can make the middle of the pizza heavier and slower to cook.
Add the ricotta.
Drop spoonfuls of the seasoned ricotta over the mozzarella. Leave the ricotta in individual dollops rather than trying to spread it into one continuous layer.
Add Parmesan and prosciutto.
Sprinkle the grated Parmesan over the cheese. Tear the prosciutto into smaller pieces and lay them across the surface. Spread the pieces around the pizza so that several bites get those delicious crisp edges.
Finish with oregano.
Pull a few fresh oregano leaves from their stems and scatter them over the pizza. Keep the amount moderate so the herb complements the cheese rather than dominating it.
Bake until crisp and deeply golden.
Place the pizza in the fully heated oven and bake for approximately 10–15 minutes. Keep an eye on the crust as it cooks. You want the outer edge deeply golden and crisp, the cheese fully melted, and the prosciutto browned around the edges.
Prepare the hot honey while the pizza bakes.
Add the honey, balsamic vinegar, red pepper flakes, and cayenne pepper to a small microwave-safe bowl. Start with the smaller amount of cayenne if you are sensitive to heat.
Warm the honey mixture.
Microwave the mixture for approximately 20 seconds, just long enough to make it warm and slightly bubbly. Carefully remove the bowl and stir thoroughly until the vinegar, spices, and honey are blended together.
Let the honey cool slightly.
Leave the mixture alone while the pizza finishes baking. As it cools, the honey will naturally thicken, making it easier to drizzle over the pizza without running everywhere.
Finish the baked pizza.
Remove the pizza from the oven and let it rest briefly. Drizzle the warm hot honey over the cheese and prosciutto. You may not need the entire batch, so add it gradually until you reach the amount of sweetness and heat you prefer.
Slice and serve.
Cut the pizza into wedges or smaller appetizer-size pieces and serve immediately while the crust remains crisp, the cheese stays creamy, and the hot honey is still warm and fragrant.

Notes

Refrigerated dough is much easier to shape after it has rested at room temperature for about an hour.
For the best Parmesan flavor, use a quality cheese such as Parmigiano Reggiano or Locatelli Pecorino Romano.
Refrigerate leftovers tightly wrapped or sealed in an airtight container for approximately 3–5 days.
The pizza can also be frozen for up to 30 days. Reheat in a hot oven for the best crust texture.
For the freshest flavor after reheating, add another light drizzle of hot honey just before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner