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