There is nothing quite like the warm, salty-sweet lift of thin prosciutto meeting pillowy ricotta on a crisp, golden crustthe scent of toasted dough, a whisper of olive oil, and the cool peppery pop of arugula on top. Ricotta and Prosciutto Pizza tastes like an evening that slows down just long enough for everyone to take seconds, with cream that softens the bite of cured meat and a balsamic ribbon that ties flavors together.
This is the kind of food that brings families to the table without fuss: easy to slice and share, familiar enough to please the pickiest eater and special enough to make a weeknight feel celebratory. Serve it alongside a bowl of soup, a simple green salad, or a platter of roasted vegetables and you have a meal that invites conversation and comfort. If you like ricotta in sweet treats, you might enjoy one of my ricotta hand pie ideas, like the air-fryer ricotta hand pies I wrote about ricotta hand pies, which play with the same creamy-sweet balance but in a different mood.
This version is simple and downright foolproof: no kneading, no long rise times, and just a handful of ingredients that come together quickly. The joy of it is practicalquick assembly, fast baking, and a result that looks like you spent more time on it than you did.
Why this recipe works
Texture is the quiet star of this pizza. The contrast between the creamy ricotta and the melty mozzarella creates layers your fork can sink intosoft cheese that gives way to a stretchy, warm pull, and then the light crisp of a well-baked crust. Prosciutto, sliced thin, adds an airy chew and a concentrated saltiness that doesn’t overpower because it’s balanced by the ricotta’s cool cream. The olive oil helps the crust brown and gives a glossy, savory note that lifts the other flavors. Fresh arugula, added at the end, gives a crisp, peppery snap that brightens each bite and prevents the overall flavor from feeling flat.
Ease of cooking matters, especially on busy evenings or when you want a dish that feeds a crowd with minimal fuss. Using a pre-made crust removes the time barrier and keeps the whole process approachable. Spreading ricotta is faster than making a tomato sauce, and the assembly is forgiving: a rustic scatter of prosciutto or a light drizzle of olive oil will both produce lovely results. Baking at a high temperature for a short time crisps the edges while keeping the center creamythis technique is kinder to cheeses and to crusts than a long, slow bake.
The specific ingredient pairings are practical and instinctive. Ricotta softens the assertive flavor of prosciutto, making it accessible to those who might shy away from salt-forward cured meats. Mozzarella provides that desirable melt and a mild backdrop that lets ricotta and prosciutto sing. Balsamic glaze, used sparingly, introduces a sweet-tart thread that rounds out the flavor profile. Salt and pepper are simple seasonings, but when used with restraint they sharpen rather than dull the character of the toppings. Together, these elements give you a pizza that’s layered, balanced, and ready in under half an hourcomfort without complication.
How to prepare Ricotta and Prosciutto Pizza
Start by gathering your ingredients and preheating the oven so the crust gets a quick, hot blast for a crisp edge. Roll the crust lightlythis is part therapy and part creativitythe most satisfying moment is when you slide the pizza into the oven and know you’ve made a meal everyone will reach for.
Spread the ricotta in an even layer; a thin, even coat keeps bites balanced and prevents the pizza from becoming soggy. Sprinkle mozzarella next to lock in the melt; the little pockets of mozzarella heat into golden, gooey spots that pull perfectly. Lay prosciutto over the cheese with a gentle handoverlapping a bit is fine, but letting slices flutter keeps texture light. A finish of fresh arugula and a thin drizzle of balsamic glaze after baking makes all the difference: the salad-like brightness of the greens and the sweet tang of the glaze are the final, satisfying touches that make the whole pizza feel finished.
This method keeps steps simple: mix until smooth where needed, layer with care, and watch the oven do the heavy lifting. The result is a pizza that looks fancy but is charmingly straightforward.
Ingredients
- 1 pre-made pizza crust
- 1 cup ricotta cheese
- 4 oz prosciutto, sliced
- 1 cup mozzarella cheese, shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh arugula for topping
- Balsamic glaze for drizzling
Instructions
- Preheat your oven to 475°F (245°C).
- Lightly flour a surface.
- Roll out the pizza crust on the floured surface.
- Place the rolled crust on a pizza stone or a baking sheet.
- Spread the ricotta cheese evenly over the crust.
- Sprinkle the shredded mozzarella cheese on top of the ricotta.
- Distribute the slices of prosciutto evenly over the cheese.
- Drizzle the olive oil over the top.
- Season with a little salt and freshly ground pepper.
- Bake in the preheated oven for about 12 minutes.
- Check for a golden crust and bubbly cheese.
- Remove from the oven and let it rest 1–2 minutes.
- Top with fresh arugula.
- Drizzle with balsamic glaze before serving.
Serving ideas
- A simple mixed green salad with lemon vinaigrette adds a bright counterpoint.
- Roasted root vegetables, like carrots and beets, bring earthy sweetness to the plate.
- A warm cup of soup, such as tomato or vegetable broth-based soup, pairs nicely for a cozy meal.
Pair the pizza with a light beverage: a crisp white wine, a sparkling water with lemon, or a chilled herbal iced tea feels right. If you’re in the mood for something sweet after, consider the flavor contrast offered by a ricotta-based dessert; one of my festive sweets puts ricotta in a cake that complements the pizza’s creamy notestake a look at this idea for a festive ricotta treat festive ricotta and cranberry tea cake.
Storing this recipe
In the fridge: Store leftover pizza slices in an airtight container or wrapped tightly in plastic wrap for up to 3 days. Keep arugula and balsamic glaze separate if you plan to refrigerate, and add them after reheating to maintain freshness.
Freezing: You can freeze fully cooled pizza slices on a baking sheet for a few hours, then transfer them to a zip-top bag or airtight container. Frozen slices keep well for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: For the best texture, reheat slices in a preheated oven at 375°F (190°C) for 8–10 minutes until warmed through and the crust re-crisps. A toaster oven works well for one or two slices. Avoid microwaving if you want to keep the crust crisp; if you must microwave, follow with a quick pan crisp on the stovetop for a minute.
Helpful tips
Keep the ricotta light and even. A common mistake is piling on too much ricotta, which can make the pizza heavy and slow to heat through. Aim for a thin, even layerabout a scant half-inchso each slice has a balance of cream and crust. If your ricotta is very wet, drain it briefly in a fine sieve or line a bowl with cheesecloth and let it sit while you prep. This keeps the crust from becoming soggy and helps the cheese heat quickly.
Use prosciutto with restraint and add it at the right time. Because prosciutto is cured and salty, a little goes a long way. Lay the slices over the cheese before baking for a slightly warm, tender texture, or add them after baking if you prefer a silkier, cool finish. If you add them before baking, fold or flutter the slices so some edges get crisp, which adds lovely texture contrast.
Finish with fresh ingredients after baking. Arugula and balsamic glaze are bright finishing touches that transform the pizza from ordinary to memorable. Add them only after the pizza comes out of the oven so the greens stay crisp and the glaze doesn’t turn into syrupy puddles. Likewise, keep any delicate herbs or citrus zest for a final flourish. These are small steps that read as attention to detail and make the whole dish feel homemade and thoughtful.
Bonus tip: Watch oven temperature and placement. A too-low oven will give you a pale crust and overcooked toppings; too high can burn the edges before the center warms. Middle rack, hot oven, and a quick eye at the 10-minute mark will keep things perfect.
Recipe variations
- Make it spicy: Add a light scatter of red pepper flakes and swap arugula for peppery watercress after baking for a gentle kick.
- Make it vegetarian: Replace prosciutto with thinly sliced roasted red peppers and a handful of caramelized onions for sweetness and depth.
- Make it herbed: Mix a tablespoon of fresh chopped basil and a teaspoon of lemon zest into the ricotta before spreading to give a fragrant, summery lift.
Frequently asked questions
Q: Can I use a different crust than pre-made?
A: Yes, you can use homemade or store-bought dough. If using homemade, roll it thin for this topping balance and preheat your oven well so the crust crisps.
Q: Should I cook the prosciutto before adding it to the pizza?
A: No need to cook prosciutto first. It warms in the oven and becomes tender. If you like crisp edges, arrange slices so parts are exposed to direct heat.
Q: Can I make this dairy-free?
A: For a dairy-free version, use a plant-based ricotta and a dairy-free shredded cheese. The texture will differ but the overall concept of creamy, salty, and peppery still works.
Q: How do I prevent a soggy crust?
A: Use a thin layer of ricotta, drain very wet ricotta, and bake on a preheated pizza stone or baking sheet to get a quick bottom crisp.
Conclusion
This simple, comforting Ricotta and Prosciutto Pizza is one of those dishes that feels like home every time you make it, quick enough for a weekday and pretty enough for friends. For a slightly different take or ideas on presentation, you might enjoy a classic inspiration like Prosciutto Ricotta Pizza – The Heirloom Pantry. Ricotta and Prosciutto Pizza belongs to the kind of recipes that remind you good food can be both easy and a little bit special.
Print
Ricotta and Prosciutto Pizza
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple yet elegant pizza combining creamy ricotta, salty prosciutto, and fresh arugula on a crisp crust. Perfect for a comforting weeknight meal.
Ingredients
- 1 pre-made pizza crust
- 1 cup ricotta cheese
- 4 oz prosciutto, sliced
- 1 cup mozzarella cheese, shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh arugula for topping
- Balsamic glaze for drizzling
Instructions
- Preheat your oven to 475°F (245°C).
- Lightly flour a surface.
- Roll out the pizza crust on the floured surface.
- Place the rolled crust on a pizza stone or a baking sheet.
- Spread the ricotta cheese evenly over the crust.
- Sprinkle the shredded mozzarella cheese on top of the ricotta.
- Distribute the slices of prosciutto evenly over the cheese.
- Drizzle the olive oil over the top.
- Season with a little salt and freshly ground pepper.
- Bake in the preheated oven for about 12 minutes.
- Check for a golden crust and bubbly cheese.
- Remove from the oven and let it rest 1–2 minutes.
- Top with fresh arugula.
- Drizzle with balsamic glaze before serving.
Notes
For best results, keep ricotta light and even, use prosciutto sparingly, and finish with fresh ingredients after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian