The Ultimate White Pizza with Prosciutto and Ricotta

There is something undeniably sophisticated about a white pizza. While we all love a classic pepperoni and tomato sauce slice, swapping the red sauce for a garlic-infused olive oil or creamy white base elevates homemade pizza night to a restaurant-quality experience. This White Pizza with Prosciutto is the perfect example of how a few high-quality ingredients can come together to create a masterpiece. It features a crispy, chewy crust, a base of bubbling mozzarella and creamy dollops of ricotta, and the salty, savory bite of cured prosciutto.

Often called Pizza Bianca in Italy, this style of pizza allows the flavors of the dough and the cheese to shine without being overpowered by the acidity of tomatoes. When you top it with delicate ribbons of prosciutto and fresh herbs like basil or thyme, you achieve a balance of flavors that is savory, creamy, salty, and fresh all at once. It is an elegant dinner option that is surprisingly easy to make in your own kitchen, even if you don’t have a fancy pizza oven.

Why This Recipe Works

If you have ever been disappointed by a dry or flavorless white pizza, this recipe is the antidote. Here is why this specific combination is a winner:

• The Salty-Creamy Contrast: The magic of this dish lies in the interaction between the mild, milky ricotta cheese and the intense saltiness of the prosciutto. They balance each other perfectly.
• Garlic Infused Base: Instead of dry dough, we brush the base with a mixture of olive oil and minced garlic. This ensures that every bite, from the center to the crust, is packed with flavor.
• Texture Variety: You get the crunch of the crust, the stringy pull of melted mozzarella, the soft pillowy texture of warm ricotta, and the chew of the meat.
• Customizable: This base recipe is incredibly versatile. You can add hot honey for sweetness, arugula for a peppery bite, or truffle oil for decadence.

Ingredients

To make a pizza that tastes like it came from a wood-fired oven, ingredients matter. Here is what you will need:

• Pizza Dough – You can use store-bought dough for convenience, but a homemade slow-fermented dough will yield the best bubbles and chew. Allow your dough to come to room temperature for at least 30 minutes before stretching.
• Extra Virgin Olive Oil – Since there is no sauce, the flavor of the oil is prominent. Use a high-quality oil for the base.
• Fresh Garlic – Finely minced or pressed. Avoid jarred garlic if possible; fresh garlic provides a spicy, aromatic kick that defines the “white sauce” base.
• Mozzarella Cheese – Low-moisture, whole milk mozzarella is best for melting. Avoid pre-shredded bagged cheese as it contains anti-caking agents that prevent a smooth melt. Shred a block yourself.
• Ricotta Cheese – Whole milk ricotta is essential here. It adds creamy pockets of moisture.
• Prosciutto – Look for Prosciutto di Parma or San Daniele. You want it sliced paper-thin so it melts in your mouth.
• Fresh Herbs – Fresh basil leaves or fresh thyme sprigs add a pop of color and an aromatic freshness that cuts through the rich cheese.
• Black Pepper – Freshly cracked black pepper is non-negotiable for finishing this dish.
• Optional: Hot Honey – A drizzle of spicy honey over the finished pizza is a trendy addition that pairs beautifully with the salty meat.

Step-by-Step Instructions

Making artisan-style pizza at home is all about heat management and preparation. Follow these steps for the best results.

1. Prepare Your Oven and Surface

Place a pizza stone or baking steel in your oven and preheat it to its highest setting (usually 500°F to 550°F / 260°C to 290°C). Let it heat for at least 45 minutes to an hour. This stored heat is the secret to a puffy, charred crust. If you don’t have a stone, you can use an inverted baking sheet.

2. Prep the Dough

On a lightly floured surface, gently stretch your room-temperature dough into a 12-inch circle. Be careful not to deflate the edges (the cornicione)—this is where the air bubbles live! Transfer the stretched dough onto a piece of parchment paper or a pizza peel dusted with semolina flour.

3. Create the Garlic Base

In a small bowl, mix 2 tablespoons of olive oil with 2 cloves of minced garlic. Brush this mixture generously over the center of the dough, leaving a 1-inch border for the crust. This acts as your “sauce.”

4. Add the Cheeses

Sprinkle the shredded mozzarella evenly over the garlic oil. Then, using a teaspoon, drop dollops of ricotta cheese randomly across the pizza. Season the entire thing with a pinch of salt and freshly cracked black pepper.

5. Bake the Pizza

Slide the pizza (parchment and all, if using) onto the hot stone in the oven. Bake for 8-10 minutes. Keep an eye on it—you want the crust to be golden brown with some charred spots and the cheese to be bubbling and slightly browned.

6. Add the Prosciutto and Herbs

Remove the pizza from the oven. Crucial Step: Immediately drape the prosciutto slices over the hot pizza. The residual heat will warm the fat in the meat, making it translucent and fragrant, without drying it out like the oven would. Scatter fresh basil or thyme over the top.

7. Slice and Serve

Drizzle with a little extra olive oil or hot honey if desired. Slice immediately and serve hot.

Pro Tips for Home Pizza Making

The “Soggy Bottom” Fear: White pizzas can sometimes get greasy because of the oils in the cheese. To prevent this, don’t overload the center of the dough. Less is often more. Also, using a pizza stone ensures the bottom cooks as fast as the top.

Prosciutto Timing: There is a debate about when to add the prosciutto. If you like it crispy like bacon, add it before baking. However, for a traditional Italian experience where the meat remains silky and delicate, add it after baking. This recipe recommends the latter for better texture contrast.

Draining the Ricotta: If your ricotta seems very watery, let it sit in a fine-mesh sieve or on paper towels for 10 minutes before using. This prevents puddles of water from forming on your pizza.

Variations to Try

The Green Addition: Toss a handful of arugula in lemon juice and olive oil and pile it on top of the cooked pizza. The peppery greens cut through the richness of the cheese.

The Sweet & Savory: Add sliced figs or pears before baking. Fruit pairs incredibly well with prosciutto and balsamic glaze.

The Truffle Twist: Swap the regular olive oil for truffle oil, but use it sparingly as a finishing drizzle. It adds an earthy aroma that screams luxury.

The History of White Pizza

In Rome, Pizza Bianca is a street food staple, often sold by weight and eaten plain with just olive oil and salt. It focuses entirely on the quality of the bread. In Naples and other parts of Italy (and certainly in New York), “White Pizza” evolved to include dairy bases like ricotta or béchamel. This version is a hybrid—taking the focus on good dough from Rome and the indulgence of cheese from New York style.

Serving Suggestions

This pizza is rich, so it pairs best with light, acidic sides.
Salad: A simple mixed greens salad with a sharp balsamic vinaigrette.
Drink: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc cuts through the fat of the cheese. Alternatively, a light Italian lager works perfectly.
Appetizer: Start with some marinated olives or bruschetta to stick with the Italian theme.

Frequently Asked Questions

Can I use fresh mozzarella balls?
Yes, you can use fresh mozzarella (fior di latte). However, it contains more water than low-moisture mozzarella. Slice it thin and pat it dry with paper towels before putting it on the pizza to avoid a watery soup.

Why is my crust not brown?
Your oven likely isn’t hot enough. Most home ovens max out at 500°F or 550°F. Make sure you are preheating for a full hour. Adding a teaspoon of sugar or honey to your dough recipe can also help promote browning.

Can I freeze this pizza?
You can freeze the baked crust with cheese, but prosciutto does not freeze well on top of a pizza (it can get tough). We recommend freezing the base pizza and adding fresh prosciutto after reheating.

Conclusion

This White Pizza with Prosciutto is a testament to the power of simplicity. It strips away the heavy tomato sauce to reveal the subtle, beautiful flavors of artisan dough and premium cheese. It is a recipe that feels special enough for a date night but is fast enough for a Friday family dinner. Once you master the technique of the garlic oil base and the post-bake topping, you might never go back to red sauce again.