If you are craving a pizza that bursts with fresh, vibrant flavors yet remains simple to make, this Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe is exactly what you need. Crisp from the crust, creamy from the mozzarella, and bright from the pesto and tomatoes, every bite feels like a celebration of timeless Italian ingredients coming together in perfect harmony. Whether you’re cooking for friends or family, this recipe delivers elegance with so little fuss, making it one of my all-time favorites to share.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays a key role in creating a beautiful balance of taste, texture, and color for your pizza. From the fresh mozzarella providing a melty, rich base, to the vibrant pesto adding herbal notes, every element contributes to this simple yet luxurious meal.
- Pizza dough for large pizza: Your foundation; choose a good-quality dough for the perfect crust texture.
- Low moisture mozzarella cheese (6 ounces, sliced): Melts beautifully to give that gooey cheese pull we all love.
- 3 tablespoons pesto: Adds a fragrant, herbal punch that is the star flavor in this recipe.
- 2 slices prosciutto, coarsely chopped: Brings a salty, savory richness that contrasts beautifully with the fresh tomato.
- 1 large tomato, thinly sliced: Adds juicy freshness and a touch of acidity for balance.
- Optional basil leaves: For extra herbal aroma and a pop of green color.
- Optional Parmesan or Romano cheese: Sprinkle on top for an added nutty, salty layer.
- Optional cornmeal: Perfect to dust your pizza stone to prevent sticking and add a slight crunch.
How to Make Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe
Step 1: Prepare Your Oven and Pizza Stone
Start by placing your pizza stone or pan inside a cold oven—this helps the stone heat evenly. Preheat the oven to 425º F; patience here pays off with a crisp crust. A hot stone ensures your pizza base cooks quickly and becomes satisfyingly crunchy without drying out.
Step 2: Roll Out the Dough
While the oven heats, roll out your pizza dough into a large, thin circle or rectangle to fit your stone or pan. Be sure not to make it too thick, or the pizza might end up doughy rather than crispy. Once the oven and stone have reached temperature, carefully remove the stone and dust it with cornmeal to prevent sticking and add a subtle texture to the crust’s bottom.
Step 3: Add the Toppings
Spread the pesto evenly over the dough, making sure to reach close to the edges but not all the way, to avoid sogginess. Arrange 9 to 10 slices of mozzarella spaced about an inch apart, which encourages even melting without cheese spilling over the crust edges. Layer the thin tomato slices and generously scatter the chopped prosciutto over the pizza. If you’re including basil leaves and Parmesan or Romano cheese, sprinkle them on now to round out the flavor profile.
Step 4: Bake the Pizza
Slide the pizza with the stone back into the oven and bake for 14 to 16 minutes. The key is to watch for that gorgeous bubbling and slight browning on the cheese — a telltale sign of perfect meltiness and crisp edges.
Step 5: Slice and Serve
Once baked to perfection, remove your Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe from the oven. Let it cool just for a minute, slice with a sharp pizza cutter, and serve immediately to enjoy the melty, fresh flavors at their peak.
How to Serve Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe
Garnishes
A fresh handful of basil leaves added just before serving will refresh the vibrant herbal notes of this pizza, while a light drizzle of quality olive oil can elevate its richness. For cheese lovers, a quick sprinkle of grated Parmesan or Romano adds an extra layer of savory depth and a hint of nuttiness that pairs beautifully with the pesto.
Side Dishes
This pizza pairs wonderfully with a crisp green salad featuring arugula, lemon vinaigrette, and toasted pine nuts to complement the herbal qualities of pesto. Roasted vegetables or a simple antipasto platter also make for excellent companions, balancing the richness of the cheese and prosciutto while keeping the meal light and satisfying.
Creative Ways to Present
For a fun twist, try serving this pizza as individual flatbreads for a casual gathering — just make smaller dough rounds and keep toppings proportionate. Alternatively, after baking, add a few dollops of ricotta for an extra creamy touch or a sprinkle of chili flakes for those who crave a little heat. Presentation on a wooden cutting board with scattered basil leaves creates an inviting, rustic look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover slices can be stored in an airtight container in the refrigerator for up to 2 days. The flavors may even deepen overnight, making for a delicious next-day snack or meal. Just be sure to keep the pizza separate from moist ingredients to avoid a soggy crust.
Freezing
If you want to freeze this gorgeous Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe, cool it completely and wrap individual slices tightly in plastic wrap before placing them in a freezer bag. They will keep well for up to 1 month. This is great for planning ahead — homemade pizza ready whenever you need it!
Reheating
For the best texture when reheating, warm slices in a skillet over medium heat for a few minutes, letting the crust crisp back up and the cheese re-melt. You can also use an oven set at 375º F for about 10 minutes, which revives that fresh-baked quality without drying the pizza out.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully if you’re short on time. Just choose a good-quality brand made with fresh basil and pine nuts to capture that authentic flavor.
What if I don’t have a pizza stone?
No worries if you don’t own a pizza stone. A heavy baking sheet turned upside down works well too. Just preheat it in the oven like a stone to ensure a crisp crust.
Can I substitute the prosciutto with another meat?
Yes, you can swap prosciutto for thin slices of cooked bacon, pancetta, or even spicy salami depending on your taste preferences. Keep in mind prosciutto has a delicate saltiness that complements pesto beautifully, so adjust seasoning accordingly.
Should I use fresh mozzarella instead of low moisture mozzarella?
Low moisture mozzarella is preferred here because it melts evenly and won’t release too much water onto your pizza. Fresh mozzarella can be used but drain it well and pat dry to avoid a soggy crust.
Is it okay to add extra cheese on top?
Definitely! You can add shredded Parmesan, Romano, or even a sprinkle of asiago on top before baking for an even cheesier, flavorful finish. Just watch the pizza closely as extra cheese can brown quickly.
Final Thoughts
This Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe is one of those dishes that you keep coming back to because it hits all the right notes—simple, fresh, and utterly delicious. It’s perfect for a casual dinner or to impress guests with minimal effort. Give it a try, and I’m sure it will become a beloved staple in your home, just like it is in mine.
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Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Pesto Pizza with Prosciutto, Tomatoes, and Mozzarella is a delightful homemade pizza recipe featuring a crisp crust topped with flavorful pesto, fresh mozzarella, ripe tomatoes, and savory prosciutto. Enhanced optionally with fresh basil and Parmesan or Romano cheese, it bakes to bubbly perfection on a pizza stone for a deliciously golden finish.
Ingredients
Pizza Base
- 1 pizza dough for large pizza
Cheese
- 6 ounces low moisture mozzarella cheese, sliced into 9–10 pieces
Toppings
- 3 tablespoons pesto
- 2 slices prosciutto, coarsely chopped
- 1 large tomato, sliced thin
Optional Toppings
- basil leaves
- Parmesan or Romano cheese
- corn meal for dusting
Instructions
- Preheat the oven and prepare the stone: Place a pizza stone or pan in a cold oven and preheat to 425º F. This ensures the stone is hot enough to crisp the crust evenly.
- Roll out the dough: Roll the pizza dough into a large round shape. Once the oven and stone are heated, carefully remove the stone and dust it with corn meal to prevent sticking. Transfer the rolled-out dough onto the hot stone.
- Add toppings: Quickly and evenly spread the pesto sauce over the pizza dough. Arrange mozzarella slices across the surface, spacing them about an inch or two apart to avoid cheese spilling over the edges. Add thin tomato slices and coarsely chopped prosciutto. If using, sprinkle fresh basil leaves and grated Parmesan or Romano cheese on top.
- Bake the pizza: Return the stone along with the pizza to the oven and bake for 14 to 16 minutes, or until the cheese bubbles and begins to brown, and the crust is golden and cooked through.
- Slice and serve: Remove the pizza from the oven, slice it into six portions, and serve immediately for the best taste and texture.
Notes
- Using a pizza stone helps achieve a crispier crust but a baking sheet can be used if unavailable.
- Low moisture mozzarella is recommended to prevent excess moisture making the crust soggy.
- Dusting the stone with corn meal prevents sticking and makes transferring the pizza easier.
- Feel free to customize toppings with your favorite fresh herbs or cheeses.
- Watch closely near the end of baking to avoid burning the cheese or crust.
