Prosciutto pizza is the easiest Friday night dinner. It’s a yay I made it myself moment, followed by a man this is a good pizza I might just eat it all moment.
It’s simple but in the really good way a pizza should be. We don’t over complicate things here, we are going for fast and tasty and just super satisfying.
On a Friday night, you’re tired, so we can’t have anything that is taking all our time in the kitchen. We need fast. Think the time it takes to order a pizza fast. Well, maybe a little longer if you make your own base (which you should it’s really easy). So maybe in the time it takes you to decide which pizza place, which topping and the battle of to garlic bread or not, your made it at home prosciutto pizza is ready to consume.
We really couldn’t get more simple with this pizza. First we make the base (more on that below) then add tomato paste, herbs and cheese. As I’m dairy-free I use a vegan shredded mozzarella made from coconut oil which is literally life changing. It’s I ate pizza every day for 3 days when I first found it good. It’s melts wonderfully and is super creamy. Paired with the salty prosciutto it’s just perfection!
If you are pro-dairy, regular mozzarella will do just fine here.
Bake it all up till your edges are crispy and your cheese bubbly.
Finishing touches come in the form of topping your pizza with shaved prosciutto and fresh basil leaves. Let me be clear, the fresh basil leaves are super important. Sure you could leave them off but that fresh burst of flavour…you don’t really want to miss that!
Now let’s talk about the pizza base.
How do you make simple pizza dough?
When I was a kid, I used to make my own pizza dough all the time. I think it is just the convenience nature of our current world that made me stop, and especially with the quality of some of the premade bases now, I just don’t feel it is necessary to make my own base.
Maybe you don’t have a base and really want pizza, or maybe you are feeling a little energetic and want to make your own, I am happy to tell you that it is really super simple and I am not sure why I ever filed it under the too hard category.
In Australia, our most common yeast is dry or instant, and it is purchased in those green and gold packets that come with individual sachets. This yeast makes baking super easy as all you need to do is add it to your dough and let rise, you don’t need to worry about the proofing process.
Add your yeast sachet to a small bowl with your water, add in your oil, sugar and salt and mix together. In a large bowl place your flour and make a well in the centre. Pour in wet mixture and mix together with a fork. Once the dough starts to come together, I like to flour my hands and and get in there to bring everything together. Once the dough has formed a ball, lift it up and place about ½ a tablespoon of olive oil in the bottom of the bowl and place back down your dough. Coat the dough in the oil and cover the bowl with plastic wrap.
We now need to set the bowl aside in a warm area to rise – and this is where I have a trick. Turn your oven onto about 100°C while you mix up the dough, when done, turn off the oven and place the bowl in leaving the door ajar. Leave it for about 45 mins and watch the dough double in size.
The best bit here is the dough comes together really quickly, so the time is really just in the rise which is all hands off. Once the dough has doubled in size, punch it down a couple of times and turn out onto a lightly floured surface. Need it a few times before pressing it out with your hands. Place on a lightly oiled, and preferably preheated pan and you are ready to add your toppings and bake.
I will note that this recipe makes 1 thick crust pizza base. If you are of the thin and crispy persuasion, you may want to split it in half and roll the dough into 2 pizzas.
But also, just putting it out there, sometimes it’s been a long Friday and I may still stick with a pre-bought base and there is nothing wrong with that at all. Because you need this easy prosciutto pizza in your life.
Simple Prosciutto Pizza
- 2 cups plain flour
- 1 packet dry yeast
- 1 tablespoon sugar
- 1 tablespoon olive oil
- pinch salt
- olive oil , extra
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano
- 1 ½ cups shredded vegan mozzarella
- 70 grams shaved prosciutto
- fresh basil leaves
- Make the pizza dough. Add yeast sachet to a small bowl with water. Add in oil, sugar and salt and mix together. In a large bowl place flour and make a well in the centre. Pour in wet mixture and mix together with a fork. Once the dough starts to come together, bring mixture together into a ball using lightly floured hands. Remove dough ball from bowl and place about ½ a tablespoon of olive oil in the bottom of the bowl and place dough back in the bowl. Coat the dough in the oil and cover the bowl with plastic wrap.
- Once the dough has doubled in size, punch it down a couple of times and turn out onto a lightly floured surface. Need it a few times before pressing it out with your hands. Place on a lightly oiled, and preferably preheated pan.
- Top pizza base with tomato paste and a sprinkle of dried oregano. Top with vegan shredded mozzarella and bake in a preheated oven at 180°C until the edges are crisp and the cheese is bubbling.
- Remove pizza from the oven and top with prosciutto and torn fresh basil leaves.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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