Irresistible White Pizza with Prosciutto & Honey

This prosciutto and hot honey white pie started during one of our chill Friday pizza nights when I was itching for something other than our standard tomato slice. Creamy cheese, savory prosciutto, and spicy honey with a touch of sweetness just work so well together. The flavors and textures really make it feel restaurant-level, but trust me, it's crazy easy to pull off at home. Now it's our secret weapon for when we want to wow friends but also keep things low-effort.

My husband (seriously a pepperoni lover for life) asks for this almost every week now. Sarah, who owns the best wine shop in town, had a bite at our house and later begged for how to make it so she could share with her customers. That blend of salty, creamy, sweet and spicy hits every craving at once!

Effortless Ingredients

• Dough: Grab a ball from the store or make your own — both get the job done. The real trick is to let it sit out until it's not cold. Chilled dough is a pain and will just bounce back when you try to spread it.
• Ricotta: These creamy spoonfuls scattered on the pie are little luxuries. I go for full-fat and just a tiny pinch of salt and pepper.
• Mozzarella: Pre-shredded low-moisture melts down nice and even, but you can totally tear up fresh mozzarella instead if you want a softer, a bit wetter result.
• Prosciutto: Don’t skip the paper-thin slices! This salty ham brings all the depth. Lay it right on the cheese so the edges crisp as it cooks. If softer is your thing, lay it on after baking.
• Hot honey: A quick mix of honey, balsamic, and chili flakes totally transforms it. Bottled hot honey works in a pinch, but the homemade drizzle with balsamic is next level.

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Handy How-To Steps

Slicing up

To serve clean pieces, let the pizza chill for just a couple minutes before grabbing a wheel. Cutting right out of the oven means your cheese will slide off. My favorite way is to use a pizza wheel, but a big knife does the trick if you rock it back and forth. Go for 6 big slices for dinner, or cut more pieces if it's a starter.

Hot honey magic

Go easy with that spicy honey drizzle — start with a little and build up if you want more. I heat up the honey to make it pour better, then give it a few seconds to cool off so it doesn't run off everywhere. You want the sweet heat there, but not taking over.

Bake time

Every oven is a little different, so start looking at your pie around the 8-minute mark. You're after deep golden crust, fully melted cheese, and some brown spots. The prosciutto will darken at the edges, too. In mine, it's usually ready between 12 and 15 minutes, based on how thick I made the crust.

Cheese game

I toss the mozzarella over most of the dough but leave a few open spots, then drop ricotta in little mounds all over. No need to spread the ricotta perfectly — the pockets are the fun part! Last step is a layer of parmesan for that salty finish.

Bringing the heat

If you want that awesome crisp-on-the-bottom, you've gotta get your baking sheet or pizza stone really hot. I turn the oven up as high as it'll go (it tops out at 500°F here) and let the sheet heat for at least thirty minutes. Didn't do this the first time and the crust was so soft, never again.

Stretching your dough

Hand-stretching is my favorite way to get that nice, airy crust. Rolling pins make it tough. If your dough just keeps shrinking on you, let it take a nap under plastic wrap for about fifteen minutes. It’ll chill out and be easier to shape, even if your circle isn't perfect (tastes the same anyway).

I've been adjusting this one for months. I started out drowning the whole thing in honey, and it buried the other flavors. Next, I kept tweaking the spice level — kicked it off with just a touch of chili, and landed on the perfect amount to give it warmth but nothing crazy. For herbs, basil is nice in the summer, but year-round, I love using fresh oregano the most.

Tasty Pairings

This fancy-tasting pie pairs perfectly with some lemon-dressed arugula. The bite of peppery greens balances all that cheesy goodness. If you want a drink, chilled Pinot Grigio or Sauvignon Blanc work great, or a lighter red like Pinot Noir. For parties, I slice it small and set it out with snacks like mushrooms or marinated olives for a little Italian spread.

Yummy Twists

This pizza is all about mixing it up with what's in season. Sub in roasted mushrooms for a veggie vibe — they give a deep, savory taste. When there are fresh figs around, slice them up and toss them on before baking for a sweet touch. My basil-obsessed husband likes a handful of basil leaves on top after baking. Garlic fans, swipe a cut clove across your dough before toppings for a mild garlic flavor base.

Bright Tips

Honestly, this is hands-down best eaten hot out of the oven, with the cheese still bubbling and the base crispy. If you've got leftovers (rare here!), skip the microwave and instead pop slices back into a 350°F oven for a few minutes. Your crust stays crunchy that way. You can make the honey mix ahead of time and keep it chilled — just warm it up again before you drizzle over your pizza.

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This white pizza with prosciutto and spicy honey was supposed to be a change from our normal routine, but now it's our staple for treating ourselves. That blend of gooey cheese, savory prosciutto, and drizzled honey just feels so much fancier than your regular pizza night. It might look impressive, but it’s honestly one of the simplest wow-factor things I make. That happy look people get after their first bite? That's why I keep making it again and again!

Recipe FAQs

→ Can I make and store hot honey ahead?

Of course! Make it now and store for up to 30 days in a sealed container. If it hardens, warm it gently before using.

→ What if fresh oregano isn't available?

Dried oregano works (use about 1 teaspoon), or even fresh basil for a slightly different but fresh herbal touch. It'll still taste amazing!

→ Is store-bought dough okay?

Totally! Pre-made dough works great. Just let it sit out to reach room temperature so it’s easier to roll out.

→ What works instead of prosciutto?

Try thin ham slices, crisped pancetta, or even vegetarian swaps like roasted mushrooms or sun-dried tomatoes.

→ Should I expect the honey to be spicy?

With a touch of cayenne, it has gentle heat. Prefer a kick? Add more cayenne. For less spice, use less or skip it altogether.