White Pizza w. Prosciutto & Hot Honey
Servings: 6 slices
Ingredients
- 12-16 oz your favorite pizza dough room temp*
- 1/4 cup ricotta cheese
- 2 cups shredded mozzarella cheese (or fresh mozz, grated)
- 1-2 oz grated parmesan*
- 2-3 oz prosciutto
- a few stems fresh oregano
Balsamic Hot Honey
- 3 tbs honey
- 1/8 tsp cayenne pepper more if you like it extra spicy
- pinch red pepper flake
- 1/2 tbs balsamic vinegar
Instructions
- Preheat oven to highest heat (usually 450-500°). Place baking sheet or pizza stone inside the oven while it preheats. In a small mixing bowl, season your ricotta. Add ricotta with a pinch of salt and pepper, mix together & set aside.
- Shape Pizza Dough: When the oven is ready, shape your dough. On a lightly floured surface, flatten the dough by pressing your fingers and palms around the dough. When the dough is pressed out with your hands to about 8inch circle, lift it off the surface and let it hang. Move your hands around the edges kind of like an inch worm and let it stretch itself to a 10-12 inch circle. If the dough is shrinking back as you stretch it, cover it with plastic wrap and let it rest 15 minutes before coming back to it.
- Get Toppings Ready & Bake Pizza: Very carefully remove hot baking sheet from the oven, lightly spray or oil it. Lay your pizza dough. Cover with mozzarella cheese. Dollop the seasoned ricotta randomly over top. Sprinkle with grated parm. Drape prosciutto pieces on top of cheese. Sprinkle a few leaves of fresh oregano. Bake for 10-15 minutes or until crust is very golden and crispy on the outside & cheese is very melted.
- Prepare Hot Honey: While pizza bakes, prepare hot honey. In a small dish: add 3tbs honey, a splash balsamic vinegar, large pinch red pepper and ⅛ – ¼ tsp cayenne. The less cayenne, the less spicy. Microwave about 20 seconds until warm, slightly bubbly and everything combines easily. Let it cool while the pizza finishes up. The honey will thicken as it cools.
- When pizza is done, remove from oven, lightly drizzle with hot honey (you may not use it all!). Cut & serve.
Notes
Home Cook's Tips:
*cold pizza dough can be difficult to work with. I like when it is room temperature: malleable & still kind of cold to the touch. Let it sit on the counter for about an hour if it was bought cold.
*when it comes to parm, I love the good stuff. Locatelli pecorino romano or any parmigiano reggiano
* this pizza can be frozen 30 days & re-heated or in the fridge in a tightly sealed container or wrap for 3-5 days.