There are days when I’m in the kitchen and everything just flows effortlessly. This was one of those days. My pizza dough came out perfect, the cookies I made were fat ‘n puffy (I love that), and somehow, the dish fairy visited me, and all the dishes were done (BONUS), and everything was going ‘right’.
This pizza was BEYOND amazing. We literally had to force ourselves away from the table just to save some for later (and when I say later I mean literally an hour). I strongly suggest that when you make this pizza, you make 2. TRUST ME ON THIS! Well, okay, if you’re making it just for yourself, 1 16″ will suffice (oink..LOL), but if you add in another person… oh no, make 2! You will thank me later! lol
Just look at those juicy tomatoes covered in herbs, the onions just slightly crisped around the edges, how the cheese is all gooey with traces of crispness, and the prosciutto! Oh, Good LORD, the prosciutto!
Seriously, don’t you just want to dive into that? The crust is all bubbly and chewy. That cheese blend melts up amazingly, so when you bite in, you get those cheesy strings slapping you back in the face. The herbed oil drips on your chin.. and you don’t give a damn either! All you care about it eating this as fast as you can and as much as you can!
Herbed Prosciutto Tomato Onion White Pizza
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Ingredients
Pizza
Toppings
- 4–5 large roma tomatoes, sliced into 1/4” slices
- 10 slices of Prosciutto, thinly sliced
- 1/2 of a medium-sized red onion, sliced thin
- 2 cups freshly shredded mozzarella
- 1 cup freshly shredded parmesan
- 1 cup freshly shredded Gruyere or Jarlsberg
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon coarse salt
Herbed oil
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
Instructions
- Follow the instructions on making the pizza dough. Thirty minutes before baking (and the dough is ready), place a pizza stone on the lower third rack or invert a metal pan and place it on the rack.
- Preheat the oven to 550F for 30 minutes. *Do not preheat the screen if you are using a pizza screen; instead, place the oven rack on the lower third rung.
- If using the pizza stone or inverted pan, stretch out the dough and place it on a flour-dusted paddle. If you don’t have a paddle, stretch out on flour/cornmeal-dusted parchment paper.
- Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
- Spread the herbed oil all over the dough, leaving a 1/2” rim. *Note: reserve ~2 tablespoons of the herbed oil to drizzle over the top. Evenly distribute the prosciutto. Add the cheese, onions, and then tomatoes. Sprinkle with ½ teaspoon oregano, salt and pepper. Drizzle the reserved 2 tablespoons of herbed oil over top.
- Bake on the lower rack for 8 minutes or until the crust is golden brown.
Notes
To even Fancy Schmancy this even more, when the pizza is done add some arugula on top!
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