This white pizza with beef prosciutto and hot honey is a flavor-packed twist on classic pizza that skips tomato sauce and instead uses a creamy cheese base. A blend of ricotta and mozzarella creates a rich foundation, while savoury beef prosciutto adds salty depth and tender layers of meaty goodness. When finished with a drizzle of sweet-spicy hot honey, each slice brings an irresistible balance of savoury, sweet, and heat that will delight your taste buds.
Perfect for gatherings, weeknight dinners, or a cozy night in, this pizza combines simple ingredients in a way that feels gourmet without requiring complex techniques. The hot honey topping brings brightness and a touch of heat that cuts through the richness of the cheese and prosciutto, making it a standout comfort food with personality.
Equipment
- Large mixing bowl
- Pizza stone or baking sheet
- Rolling pin (optional)
- Oven
- Small bowl for hot honey
- Knife and cutting board
Ingredients
For the pizza:
- 12–16 oz pizza dough, room temperature
- 1/4 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1–2 oz grated Parmesan or similar hard cheese
- 2–3 oz beef prosciutto, thinly sliced
- Fresh oregano leaves (a few stems)
For the hot honey drizzle:
- 3 tablespoons honey
- 1/8 teaspoon cayenne pepper (adjust to taste)
- Pinch red pepper flakes
- 1/2 tablespoon balsamic vinegar (optional for depth)
Instructions
- Preheat your oven to its highest setting, ideally 500–550°F (260–290°C) with a pizza stone or baking sheet inside.
- On a floured surface, gently stretch or roll your pizza dough into a roughly 12–14-inch round. If it resists, let the dough rest for 5–10 minutes to relax the gluten.
- Transfer the dough to a piece of parchment paper or a lightly floured pizza peel for easy transfer to the oven.
- Spread the ricotta evenly over the surface of the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella and grated Parmesan over the ricotta layer.
- Bake the pizza on the hot stone or baking sheet 8–12 minutes until the crust is golden and the cheese is melted and bubbly.
- Meanwhile, mix the honey, cayenne, red pepper flakes, and balsamic vinegar in a small bowl to make the hot honey drizzle.
- Remove the pizza from the oven, and immediately arrange the beef prosciutto slices on top so the residual heat slightly warms them.
- Scatter fresh oregano leaves over the hot pizza for aromatic freshness.
- Drizzle the hot honey mixture generously over the pizza.
- Slice into wedges and serve right away.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 8–12 minutes
- Total Time: ~30 minutes
- Servings: 2–4
- Cuisine: Italian-inspired / American
- Course: Main dish / Pizza
How to store
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at medium heat (about 350°F / 175°C) until warmed through and slightly crisp again.
What not to do
Do not bake the pizza at too low a temperature — high heat is essential for a crisp crust and bubbly cheese.
Do not drizzle the hot honey before baking — wait until after so the sweet-spicy flavor stays vibrant.
Do not overload with toppings — too much cheese or prosciutto can weigh down the dough and prevent proper baking.
Tips & Variations
Use fresh buffalo mozzarella for an even creamier texture.
Add arugula on top after baking for peppery freshness.
Drizzle extra hot honey on individual slices for more heat.
Substitute prosciutto with thinly sliced ham or coppa for variation.
Approximate Nutrition
(per serving estimate)
- Calories: ~350–450 kcal
- Fat: ~18–24 g
- Protein: ~18–22 g
- Carbohydrates: ~30–40 g
- Sugar: ~10–14 g (from honey and dough)
- Sodium: moderate to high
White prosciutto pizza with spicy honey drizzle
Ingredients
Method
- Preheat your oven to its highest setting, ideally 500–550°F (260–290°C) with a pizza stone or baking sheet inside.
- On a floured surface, gently stretch or roll your pizza dough into a roughly 12–14-inch round. If it resists, let the dough rest for 5–10 minutes to relax the gluten.
- Transfer the dough to a piece of parchment paper or a lightly floured pizza peel for easy transfer to the oven.
- Spread the ricotta evenly over the surface of the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella and grated Parmesan over the ricotta layer.
- Bake the pizza on the hot stone or baking sheet 8–12 minutes until the crust is golden and the cheese is melted and bubbly.
- Meanwhile, mix the honey, cayenne, red pepper flakes, and balsamic vinegar in a small bowl to make the hot honey drizzle.
- Remove the pizza from the oven, and immediately arrange the beef prosciutto slices on top so the residual heat slightly warms them.
- Scatter fresh oregano leaves over the hot pizza for aromatic freshness.
- Drizzle the hot honey mixture generously over the pizza.
- Slice into wedges and serve right away.
Notes
- Fat: ~18–24 g
- Protein: ~18–22 g
- Carbohydrates: ~30–40 g
- Sugar: ~10–14 g (from honey and dough)
- Sodium: moderate to high
Conclusion
This white pizza with beef prosciutto and hot honey strikes a delicious balance of creamy cheese, savoury cured meat, and sweet-spicy drizzle. The high-heat bake results in a crisp crust and bubbling cheese, while the finishing honey adds a unique flavor twist that elevates the simple ingredients. Perfect for sharing with friends or enjoying as a satisfying weekend dinner.
FAQs
Can I use store-bought pizza dough?
Yes — store-bought dough works great and saves preparation time.
Is hot honey very spicy?
Heat depends on your cayenne and red pepper flakes — reduce or increase to match your spice tolerance.
Can I add veggies?
Yes — sliced onions, arugula, or roasted peppers add extra texture and flavor.
Can I make the hot honey ahead?
Yes — prepare it ahead and store in a jar for up to a week.
What wine pairs well with this pizza?
A crisp white or light red like Pinot Noir complements the savoury and sweet contrast.
