Prosciutto pizza with strawberries is savory and sweet all at once. It’s covered in three kinds of cheese for pizza perfection!
Pizza is hands down, my all-time favorite food. There is no doubt in my mind that if I could eat one food for the rest of my life, pizza wins every time. Pizza is the most perfect food because it’s so versatile and easily adaptable to anyone’s likes or dislikes. More of a classic connoisseur? Keep things simple with plain ol’ cheese or top things off with meats and veggies. But if you’re more of an adventurous pizza aficionado? This Prosciutto Pizza with Strawberries is absolutely made just for you.
This? This pizza was our lunch the day I made it and has been dinner twice since but don’t think for a second that I wouldn’t eat this beauty for breakfast! Anyone who knows me, knows how I love salty sweet creations and this pizza completely satiates those cravings. Sweet summer berries paired with salty prosciutto is pretty much a match made in heaven.
Then there’s a nice hit of three epically delicious cheeses. Creamy ricotta, fresh mozzarella, then the sharpness of the asiago all contrast nicely. The finishing touch is the peppery arugula that perfectly compliments the sweet, the salty, and the creamy of this outstanding pizza. A thin drizzle of olive oil, a crack of black pepper over the top, then just dive right in.
Oh trust me, once you do you’re going to be so glad this recipe makes two pizzas. The thin crust is crisp outside while still being a little chewy inside and holds up well to all the toppings. This is the perfect summer pizza for eating out on the deck with a glass of wine. Instead of cutting it into slices, try cutting it into squares for an beautiful summer appetizer recipe perfect for munching on while mingling at during a summer party. Whatever you do, just be sure you make this Prosciutto Pizza with Strawberries recipe because this is one recipe not to be missed.
In a large bowl, whisk together 2 cups of flour, the yeast and salt. Whisk together the olive oil and water. Add the olive oil/water to the flour and stir with a wooden spoon until the mixture begins to come together.
Sprinkle 1/4 cup flour onto a work surface and begin to knead the dough. If necessary, add more flour 1/4 cup at a time until a soft, smooth dough is achieved and it will hold a fingertip impression when poked. You may not need to use all the flour to achieve the desired consistency. Do not add too much flour, as this will affect the final dough.
Split dough into two even portions and form into two balls. Place the dough balls into an oiled bowl, turning to lightly coat on all sides. Cover each tightly with plastic wrap and set in a warm place to rise until doubled in size, about 1 - 1 1/2 hours. While the dough is rising, preheat oven to 475°F with a baking stone in the center of the oven for 1 hour before baking.
On a lightly floured surface, press and stretch one ball of pizza dough into a circle, then roll into a thin 10-inch circle. Move it to a cornmeal-dusted pizza peel. Brush the pizza dough evenly with olive oil. Dollop dough with spoonfuls of 1/4 cup ricotta cheese. Arrange half the mozzarella slices over pizza. Sprinkle with sea salt and pepper. Top with half the sliced strawberries. Sprinkle with 1/2 tablespoon rosemary.
Transfer the pizza to the hot baking stone. Bake the pizza 15-20 minutes until golden browned. Remove pizza from oven. Tear the 4 slices of prosciutto into smaller pieces and add to pizza. Top with arugula, desired amount of shaved asiago cheese, a drizzle of olive oil and move cracked black pepper. Repeat with remaining ball of dough and remaining ingredients. Serve warm.
Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.