Hot Honey Prosciutto Pizza (Print Version)
# Ingredients:
→ Cheeses
01 -
1/4 cup ricotta cheese, for luscious and creamy bits
02 -
1/4 cup fresh mozzarella, hand-torn from water-packed balls
→ Pizza Base
03 -
1/4 cup tomato pizza sauce, spread thin and even
04 -
1 pre-made pizza dough, ideally Neapolitan style
→ Toppings
05 -
12 thin, delicate slices of red onion
06 -
4 slices of coppa (or another cured meat you love)
07 -
2 strips of prosciutto, shredded into soft ribbons
→ Finishing Touches
08 -
1/4 teaspoon flaky salt, optional for a final pop
09 -
2 tablespoons spicy honey to drizzle for sweet heat
# Instructions:
01 -
Preheat your pizza oven to match your dough style. For a traditional Neapolitan vibe, aim for 700°F (370°C). At that intense heat, it’ll bake in under two minutes.
02 -
Toss some flour onto your wooden pizza peel. Gently work the dough into a circle about 11–13 inches wide, keeping those airy edges intact.
03 -
Spoon on a thin layer of sauce and spread it out delicately. Scatter the mozzarella chunks and place dollops of ricotta evenly across the dough.
04 -
Add the shaved onions, ribbons of prosciutto, and coppa slices on top of the cheeses. Spread them out to balance the flavors with every bite.
05 -
Make sure your pizza slides freely on the peel before baking. If it doesn’t, ease up the edges and sprinkle a pinch more flour under sticky spots.
06 -
Launch your pizza into the scorching oven. Every 15 seconds, rotate it with a pizza peel to get an even, bubbly crust. It’s ready when it turns golden with a few charred edges.
07 -
Drizzle spicy honey in a zigzag right after baking. Optional, but sprinkle flaky salt over the top for a little added magic!
# Notes:
01 -
Drain fresh mozzarella on paper towels before tearing it for the best texture.
02 -
If baking at home, stick a pizza stone on your center rack and preheat the oven to its highest setting (usually 550°F) for at least 20 minutes.
03 -
For store-bought dough like New York style, aim for a 500°F (260°C) stone and cook it for 7–9 minutes.