Irresistible White Pizza with Prosciutto at Home

White Pizza with Prosciutto has officially become my “I need something delicious right now” recipe — but honestly, it started as a complete accident. One night, I opened my fridge and saw a pack of prosciutto giving me that look… you know, the “Are you ever going to make something fabulous with me?” look.

So obviously, I grabbed the dough, the ricotta, all the garlic within reach, and told myself,
“Okay girl, tonight we’re making white pizza with prosciutto and we are not messing it up.”

Cut to 20 minutes later: my kitchen smelled like an Italian love story, the crust was golden, the cheese was bubbling, and that beautiful white pizza with prosciutto came out looking like it deserved its own photoshoot.

Did I clap? Yes. Did I dance? Also yes.
Did my neighbor hear me celebrating? Probably.

But that’s the magic of this recipe — it makes you feel like a superstar chef in your own kitchen, even if you’re still wearing your pajama pants.

Table of Contents

Table of Contents

What Is White Pizza with Prosciutto?

White pizza with prosciutto is a no-tomato, creamy, cheesy pizza topped with salty ribbons of prosciutto — simple, elegant, and surprisingly easy. Instead of red sauce, it uses a white base like ricotta or garlic béchamel, giving it that rich “Italian trattoria” vibe right from your oven.

If you love cozy, comforting flavors (like the ones in my Parmesan Italian Sausage Ditalini Soup), this pizza will fit right into your rotation.

How White Pizza Differs From Classic Pizza

Short and sweet:

• No tomato sauce — the white base does the work
• Creamier, cheesier, more indulgent
• Balanced perfectly with salty prosciutto + fresh greens

Why Prosciutto Works So Well

• Salty + delicate = perfect balance for creamy white sauce
• You can bake it for crispy edges or add it fresh after baking
• Pairs beautifully with ricotta, mozzarella, arugula, and balsamic glaze

When to Make This Pizza

• Date-night at home
• Weekend pizza night
• When you want something fancy but not stressful
• When you need a quick dinner that still feels special (like my Cracker Barrel Hashbrown Casserole easy-style meals)

Key Components at a Glance

• Pizza dough (store-bought or homemade)
• Ricotta white sauce
• Mozzarella + Parmesan
• Prosciutto
• Optional: arugula, lemon zest, balsamic glaze

Print

Ingredients You’ll Need for White Pizza with Prosciutto

This white pizza with prosciutto is simple, comforting, and flexible. You don’t need fancy tools — just good cheese, good dough, and a little kitchen confidence.

Dough Options (Homemade or Store-Bought)

Use whatever fits your evening:

• Store-bought refrigerated pizza dough — easiest and reliable
• Fresh bakery dough — great flavor, minimal effort
• Homemade dough — best texture if you love making pizza
• Flatbread/Naan — the shortcut queen for a faster dinner

For simple dinners that feel special, shortcuts are totally allowed.

The White Sauce Base (Ricotta & Garlic Mix)

Our creamy star:

• Ricotta
• Grated Parmesan
• Minced garlic
• Olive oil or a splash of cream
• Salt + black pepper

Mix until smooth and spreadable — not runny.

Optional variations:

• Garlic béchamel (extra creamy)
• Boursin (instant flavor boost)
• Olive oil + garlic (lightest version)

Best Cheeses for This Pizza

• Low-moisture mozzarella → melts beautifully
• Parmesan → salty + nutty flavor
• Fresh mozzarella → pat dry to reduce moisture

Prosciutto & Optional Toppings

• Thinly sliced prosciutto
• Fresh arugula
• Balsamic glaze
• Lemon zest
• Red chili flakes
• Mushrooms or caramelized onions

How to Make White Pizza with Prosciutto (Step-by-Step)

This white pizza with prosciutto comes together quickly — the secret is to keep things simple, use high heat, and not overload the sauce. Think of it like a cozy night-in recipe that tastes like a mini restaurant moment.

Step 1 — Prep the Dough & Preheat the Oven

• Let your dough rest at room temperature for 20–30 minutes so it relaxes.
• Preheat your oven depending on what you have:

With a pizza stone or steel:
475–500°F (245–260°C) — preheat at least 30 minutes.

With a regular baking sheet:
450°F (230°C) — heat while you prep.

Tip: If using parchment paper, keep the oven under 500°F.

Step 2 — Mix the Ricotta White Sauce

In a small bowl:

• Ricotta
• Parmesan
• Garlic
• Olive oil or cream
• Salt + black pepper

Stir until smooth, creamy, and spreadable — not soupy.

Taste it. Adjust it. This is your flavor foundation!

Step 3 — Shape the Dough (Gently!)

• Lightly flour your hands and the counter.
• Press the dough from the center outward, keeping the air pockets in the crust.
• Stretch into a 10–12 inch circle.
• Transfer to a peel, parchment sheet, or baking tray.

Avoid the rolling pin unless you want a thinner, less puffy crust.

Step 4 — Assemble Your Pizza

Spread a thin layer of the ricotta sauce — too much = soggy.
Add:

• Low-moisture mozzarella
• A sprinkle of Parmesan

Now choose your prosciutto style:

Option A — Bake the Prosciutto (Crispy)

Lay it on the pizza before baking.
It gets salty, crisp, and slightly chewy — soooo good.

Option B — Add Prosciutto After Baking (Soft & Silky)

Bake the pizza first, then place prosciutto on top.
More delicate, buttery texture.

Both are delicious — it’s a personality test at this point.

Step 5 — Bake Until Golden & Bubbly

Bake until:

• Cheese is melted and lightly golden
• Bottom crust is crisp
• Edges have a deep golden brown color

Stone/steel: 10–12 minutes
Baking sheet: 12–15 minutes

Every oven is different — trust the visuals more than the clock.

Step 6 — Add the Fresh Toppings

Once out of the oven:

• Add arugula
• Drizzle balsamic glaze
• Add lemon zest
• Hit it with cracked pepper or chili flakes

That fresh-on-hot contrast is what makes this pizza next-level.

Variations – One Dough, Three Delicious White Pizza with Prosciutto Ideas

One of the best parts about making white pizza with prosciutto is how flexible it is. Once you master the base, you can build multiple flavors depending on your mood — date night, cozy night, or something bright and fresh.
Here are three ultra-reliable variations that turn the same dough into three totally different white pizzas.

Classic White Pizza with Prosciutto & Arugula (Date-Night Favorite)

This is the version most people imagine when searching for white pizza with prosciutto and arugula — creamy ricotta base, melted mozzarella, salty prosciutto, and a mountain of fresh greens on top.

Why it works:

• The warm pizza softens the arugula just right
• The creamy ricotta white pizza base balances the salty prosciutto
• A drizzle of balsamic glaze makes it feel restaurant-level

Perfect for:
Date-night, quick entertaining, or when you want a gourmet white pizza at home without trying too hard.

Cozy Mushroom & Caramelized Onion White Pizza with Prosciutto

This is the comfort-food version — the “I want something cozy and warm but still a little fancy” moment.

This variation turns your white pizza with prosciutto into a richer, deeper-flavored dish by adding:

• Sautéed mushrooms (pat them dry!)
• Sweet caramelized onions
• A sprinkle of thyme or black pepper

Why it works:
Mushrooms + caramelized onions + prosciutto = a perfect savory trio.
This is one of the best long-tail variations for people searching white pizza with prosciutto and mushrooms.

Bright Lemony White Pizza with Prosciutto & Arugula

For something lighter, try adding:

• Lemon zest to the ricotta
• Lots of arugula on top
• A light drizzle of olive oil

This variation tastes like spring — perfect for people who find white pizza “too heavy” and want a fresher version of white pizza with prosciutto.

Why it works:
The lemon cuts through the creaminess and makes the whole pizza taste brighter, cleaner, and more elegant.

Quick Shortcut Version (Flatbread or Naan)

If you’re having one of those nights where hunger is louder than patience, this is your girl.

Just grab:

• Flatbread or naan
• Ricotta mix
• Mozzarella
• Prosciutto

Bake 8–10 minutes and finish with fresh arugula.
This still counts as white pizza with prosciutto, just… the “I deserve something good but fast” edition.

Baking Like a Pro in a Regular Oven

Even without a pizza oven, you can make a white pizza with prosciutto that tastes like it came from a tiny Italian place with a wood-burning fire. The secret is heat, rack placement, and not drowning your dough in sauce.

Pizza Stone vs Baking Sheet (Quick Guide)

Pizza stone (best for crispy thin crust white pizza):

• Preheat at least 30 minutes at 475–500°F
• Gives the closest “wood-fired” result

Baking sheet (most common):

• Heat oven to 450°F
• Use the lower-middle rack for better browning

Both work perfectly for oven baked white pizza with prosciutto.

Heat & Rack Cheat Sheet

• Stone/steel: Middle rack → 10–12 minutes
• Baking sheet: Lower-middle rack → 12–15 minutes

Visual cues matter: golden edges, bubbling cheese, crisp bottom.

Avoiding a Soggy White Pizz

• Use a thin layer of ricotta sauce
• Pat mushrooms/fresh mozzarella dry
• Make sure your oven is fully preheated
• Do not overload toppings

(This is the #1 issue with white pizza recipes online.)

When to Add Prosciutto

Before baking: crispy, salty, deeper flavor
After baking: soft, silky, restaurant-style

Both are great — it depends on your mood.

Serving Ideas & Nutrition Details

When your white pizza with prosciutto comes out of the oven all golden and gorgeous, these simple sides turn it into a full, well-balanced dinner without stealing the spotlight.

What to Serve with White Pizza with Prosciutto

Category	What Works Best	Why It Works
Salad	A bright arugula or lemony mixed-green salad	Cuts through the rich white sauce & salty prosciutto
Vegetables	Roasted broccoli, asparagus, or Brussels sprouts	Adds freshness + texture contrast
Wine	Pinot Grigio, Prosecco, or a light rosé	The acidity balances creamy cheeses
Finishing Touch	A drizzle of balsamic glaze or extra shaved Parmesan	Boosts flavor instantly

• For roasting veggies like a pro.
• For choosing wine that actually pairs well.

Nutrition Details (Per Slice, Approx.)

Nutrition	Amount
Calories	290–330
Protein	13–17g
Carbs	28–32g
Fat	14–17g
Saturated Fat	7–8g
Sodium	680–780mg
Sugar	1–3g
Fiber	1–2g

Tip for a lighter pizza: Use part-skim ricotta, half the mozzarella, and double the arugula on top — still delicious, just lighter.

Frequently Asked Questions About White Pizza with Prosciutto

Conclusion — Your New Signature White Pizza with Prosciutto

If you’ve made it this far, congratulations — you’re officially ready to create the kind of white pizza with prosciutto that makes people say, “Wait… you made this at home?!”

And honestly, that’s my favorite part of this recipe. It looks fancy, tastes restaurant-level, but it’s secretly so easy you could make it on a Tuesday night while dancing in your kitchen and avoiding laundry. (Not that I’ve done that… recently.)

Whether you keep it classic with arugula and balsamic, go cozy with mushrooms and caramelized onions, or try every variation because you deserve joy, this pizza always delivers. Crispy crust, creamy sauce, salty prosciutto, happy people around the table — it’s the full package.

So save it, pin it, print it, tattoo it on your heart (okay… maybe not literally) — but definitely make it again. Because once you master this white pizza with prosciutto, your kitchen becomes your new favorite restaurant.

for more recipes follow me in Facebook, Pinterest and medium.