We are big-time pizza lovers in my family. When we order pizza from our favorite take-out joint, it’s typically cheese for the kids, and some form of pepperoni (or sausage), peppers, and onions for the hubs and I. But when I make pizza at home, I tend to think outside the box. Take for example THIS recipe! But one of our favorite pizzas contains prosciutto, pesto, sun-dried tomatoes, kalamata olives, and mozzarella all on a nice thin, yet chewy crust. You guys, this pizza is seriously a party in your mouth. If you love pesto, this prosciutto pesto pizza is one you need to try!
proscuitto and pesto pizza 1Something about the saltiness from the prosciutto and olivesĀ and the sweetness from the sundried tomatoes and pesto make this the perfect flavor combination. Add in some gooey mozzarella and your favorite pizza dough, and you’re seriously in business with this one. Best of all? This prosciutto pesto pizza only takes about 20 minutes to make from start to finish!

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Prosciutto Pesto Pizza
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 min
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 min
Prosciutto Pesto Pizza
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 min
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 min
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 425 degrees. If you're using fresh dough, allow it to rest on the counter for 10 minutes or so. This gives it time to "relax" and will make it easier to roll out.
  2. Roll out your dough on a floured surface. You will need to stretch the edges to get it nice and thin. Your dough should be about 12-16 inches round, depending on the size of your pizza stone. If you are using the kind of dough that comes rolled in a tube, grease a cookie sheet and unroll directly on to the prepared pan.
  3. Spread pesto on your dough using the back of a spoon. Add sliced prosciutto on top of the pesto.
  4. Drain the sun-dried tomatoes on a paper towel. If they have been stored in the fridge, you may need to pop them in the microwave or heat them gently in a pan for a few seconds to heat the oil. Put drained tomatoes on top of the prosciutto.
  5. Add olives to the pizza. Top with shredded cheese. Make sure the prosciutto is covered with cheese otherwise it will dry out.
  6. Bake in a 425 degree oven for 10-15 minutes or until the cheese is bubbly and lightly browned. Allow to cool for 5 minutes before slicing. This pizza is awesome leftover or cold too!
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