Prosciutto and Cherry Tomato Pizza Recipe
This prosciutto and cherry tomato Roman-style pizza combines a crisp, thin crust with sweet broiled tomatoes, silky prosciutto, and fresh mozzarella.
Servings 2 servings
Ingredients
- 1 ball homemade Roman-style pizza dough (half a batch)
- ¾ lb cherry tomatoes
- 4 thin slices prosciutto (Italian dry-cured ham)
- Extra-virgin olive oil
- Fleur de sel, or flaky sea salt
- Freshly ground black pepper
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 small ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
- Fresh basil leaves, to taste
Instructions
Roast the Cherry Tomatoes
- Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
- Cover a baking sheet with aluminum foil. Set the cherry tomatoes in a bowl, drizzle with 1 tbsp (15 ml) olive oil, then season with salt and pepper. Mix to coat. Spread the seasoned cherry tomatoes over the prepared baking sheet. Set the baking sheet over the pizza stone and roast the tomatoes until their skins split and becomes blackened in spots, 10 to 12 minutes. Remove and let cool slightly. Leave the oven on.
Shape the Roman Pizza Dough
- Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
- Cover the crust with a clean kitchen towel and let rest for 15 minutes.
Garnish and Bake the Pizza
- Generously brush the pizza crust with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Nestle the roasted tomatoes in between the mozzarella.
- Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
- SERVING: Pull the pizza out of the oven. With your hands, tear the prosciutto into pieces and scatter over the hot pizza. Garnish with fresh basil leaves and a drizzle of top-quality extra-virgin olive oil. Serve immediately.
Video
Notes
Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.
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