White Pizza with Prosciutto di San Daniele and Grana Padano

This is absolutely one of those recipes that the more quality ingredients you use, the more incredible this dish will taste. Not only did I use freshly made mozzarella and ricotta cheese, but I also used a 16-month aged Grana Padano cheese and 18-month aged Prosciutto di San Daniele.

Let’s talk first about what Grana Padano is and what makes Prosciutto di San Daniele so special.

Grana Padano cheese is made exclusively in the Pianura Padana (Po River Valley) in the northeastern region of Italy and aged for at least 9 months up to 24 months. The result is a cheese with a sweet, nutty flavor. Also, it is naturally lactose free.

Prosciutto di San Daniele is made exclusively in San Daniele, Italy (north of Venice) and aged for at least 13 months. It is completely natural, containing only Italian pork, sea salt, and San Daniele’s fresh air. With no additives or preservatives, it’s nutritious and easy to digest.

How can you tell you’re getting these quality ingredients in the store? For Grana Padano, look for its name label on the rind. For Prosciutto di San Daniele, look for a product branded with “Protected Designation of Origin” (PDO for short).

How to Make White Pizza with Prosciutto di San Daniele and Grana Padano

1. Preheat the Oven

• Preheat your oven to 475°F (245°C).
• Place a cast-iron skillet or pizza stone in the oven to preheat while you prepare the dough.

2. Stretch the Pizza Dough

• Lightly flour a clean surface with 1 tbsp flour and place the dough on top. Sprinkle the remaining 1 tbsp flour over the dough.
• Stretch the dough until it’s slightly larger than the base of your cast-iron pan or pizza stone.

3. Prepare the Cast-Iron Pan

• Remove the preheated cast-iron skillet from the oven and drizzle olive oil on the bottom and sides.
• Carefully transfer the stretched dough to the pan, pressing it lightly into place.
• Brush the crust edges with a little more olive oil for a golden finish.

4. Add the Cheese Layers

• Slice mozzarella cheese into 1/4-inch thick slices and layer them evenly over the dough, leaving a 1-inch border for the crust.
• In a separate bowl, mix ricotta, freshly grated Grana Padano, and kosher salt until combined.
• Spoon dollops of the ricotta mixture over the mozzarella.

5. Cook the Pizza

• Place the cast-iron pan on the stovetop over medium-high heat for 4 minutes to help form a crispy crust.
• Transfer the pan to the preheated oven and bake for 16-18 minutes, or until the crust is golden brown and the cheese is bubbly.

6. Make the Hot Honey

• While the pizza is baking, prepare the hot honey by combining honey, chili powder, and cayenne pepper in a small saucepan.
• Heat over medium heat, stirring constantly, until the honey is warm and runny. Do not boil.

7. Assemble & Serve

• Remove the pizza from the oven and transfer it to a cutting board.
• Arrange slices of Prosciutto di San Daniele over the pizza.
• Drizzle with hot honey, add extra Grana Padano cheese, and serve immediately!

Recipe Notes & Pro Tips

• Crispy Crust Tip: Heating the cast iron before baking ensures a crispy, golden crust.
• Cheese Variations: If you can’t find Grana Padano, Parmesan is a great substitute.
• Balancing the Heat: Reduce the cayenne pepper in the hot honey if you prefer mild heat.
• Serving Suggestion: Pairs beautifully with a simple arugula salad or a glass of Prosecco.

White Pizza with Prosciutto di San Daniele and Grana Padano

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Honest Cooking
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Omnivore

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Description

Crispy white pizza with creamy ricotta, salty prosciutto, and a touch of sweet heat from hot honey. Perfect for a weeknight dinner!

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) fresh pizza dough
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 oz (170 g) fresh mozzarella cheese, sliced
• 1 cup (240 g) fresh ricotta cheese
• 1/2 cup (50 g) freshly grated Grana Padano cheese
• 1/4 tsp kosher salt
• 2 tbsp honey
• 2 pinches chili powder or red pepper flakes
• 1 pinch cayenne pepper
• 6-8 slices Prosciutto di San Daniele
• Additional Grana Padano cheese, for serving

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Instructions

1. Preheat your oven to 475°F (245°C). Place a cast-iron skillet or pizza stone in the oven to preheat while you prepare the dough.
2. Lightly flour a clean surface with 1 tbsp flour and place the dough on top. Sprinkle the remaining 1 tbsp flour over the dough. Stretch the dough until it’s slightly larger than the base of your cast-iron pan or pizza stone.
3. Remove the preheated cast-iron skillet from the oven and drizzle olive oil on the bottom and sides. Carefully transfer the stretched dough to the pan, pressing it lightly into place. Brush the crust edges with a little more olive oil for a golden finish.
4. Slice mozzarella cheese into 1/4-inch thick slices and layer them evenly over the dough, leaving a 1-inch border for the crust. In a separate bowl, mix ricotta, freshly grated Grana Padano, and kosher salt until combined. Spoon dollops of the ricotta mixture over the mozzarella.
5. Place the cast-iron pan on the stovetop over medium-high heat for 4 minutes. This step helps form a crispy crust. Transfer the pan to the preheated oven and bake for 16-18 minutes, or until the crust is golden brown and the cheese is bubbly.
6. While the pizza is baking, prepare the hot honey by combining honey, chili powder, and cayenne pepper in a small saucepan. Heat over medium heat, stirring constantly, until the honey is warm and runny. Do not boil.
7. Remove the pizza from the oven and transfer it to a cutting board. Arrange slices of Prosciutto di San Daniele over the pizza. Drizzle with hot honey, add extra Grana Padano cheese, and serve immediately!

Notes

• For a crispier crust, pre-bake the pizza dough in the hot skillet for a few minutes before adding toppings.
• Substitute other thinly sliced cured meats like speck or coppa for the San Daniele prosciutto.
• Store leftover pizza (if any!) in the refrigerator, wrapped tightly in plastic wrap or aluminum foil, for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1/2 pizza
• Calories: 600
• Sugar: 10
• Sodium: 700
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 4
• Protein: 20
• Cholesterol: 60

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