For anyone exploring Home Pizza Ideas, this White Pizza with Beef Prosciutto & Hot Honey is the kind of recipe that turns a regular weeknight into a memorable meal. Creamy ricotta, bubbling mozzarella, paper-thin beef prosciutto, and a drizzle of spicy-sweet hot honey combine on a blistered crust to create a sophisticated slice that’s actually simple to execute at home.
Why you’ll love this recipe
This pizza is a Unique Pizza Recipe that balances contrasts: salinity from cured beef prosciutto, creaminess from cheese, and a surprising pop of heat and sweetness from the hot honey. It’s elegant enough for guests yet casual enough for a family dinner. Want proof?
- It’s fast if you buy ready dough—perfect for busy nights.
- It plays well as an app or a full plate—slice thin for Apps For Dinner or make bigger wedges for a main.
- The topping combo reads fancy but uses everyday pantry items—ideal among Fancy Pizza Ideas.
Bold tip: Preheat your pizza stone or steel — a screaming-hot surface gives you that restaurant-style crust at home.
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.
Pizza dough (room temp) — The foundation. Room-temp dough stretches more easily and results in a lighter crust. Use a high-hydration dough if you like airy pockets.
Ricotta — Creates a creamy white base that prevents the pizza from tasting one-note. It adds tang and balances the sweet-hot drizzle.
Mozzarella — For that melty, stringy, comforting cheese pull. Shredded or torn fresh works; combine both for texture contrast.
Parmesan — A small amount adds nutty depth and umami that lifts the cheese profile.
Beef prosciutto — The star cured meat here. Its savory, slightly chewy slices crisp up at the edges and give the pizza character.
Fresh oregano (or other herbs) — Bright, herbaceous finish—use fresh, stripped leaves for the best aroma.
Honey + cayenne + red pepper flakes + balsamic — These ingredients become the hot honey. The condiment adds sweet heat and a subtle acidity that ties everything together.
Olive oil & finishing salt — A light drizzle before serving heightens flavor and mouthfeel.
Bold tip: Use a high-quality honey—cheap blended syrups won’t deliver the same floral complexity when paired with cayenne.
How to Make It
This section walks you through the workflow step-by-step. Read it fully, then get cooking.
1 — Preheat and prep
Preheat your oven to its highest temperature (475–500°F / 245–260°C). If you have a pizza stone or steel, place it in the oven to heat for at least 30 minutes. Let your dough rest at room temperature until it relaxes and is easy to stretch.
2 — Stretch the dough
Lightly dust your work surface. Gently press the dough from the center outward with your fingertips, or lift and rotate to coax a round. Aim for an even thickness with a slightly puffed rim. Transfer the stretched dough to a piece of parchment or a floured pizza peel.
3 — Build the white base
Spread a thin, even layer of ricotta over the dough, leaving a ¾–1-inch border. Scatter shredded mozzarella over the ricotta, then grate a light dusting of Parmesan. Keep cheese levels generous—but not so much that the crust sogs.
4 — Add prosciutto and herbs
Tear the beef prosciutto into ribbons and drape them across the cheese. Toss fresh oregano leaves on top. Don’t overload the pie—balance is key.
5 — Make the hot honey
In a small bowl, whisk together honey, a pinch (or more) of cayenne, a tiny pinch of red pepper flakes, and a splash of balsamic vinegar. Taste and adjust—this should be sweet-first, then bright, with a controlled bite of heat.
6 — Bake the pizza
Slide the pizza (on parchment) onto your hot stone or steel. Bake 8–12 minutes, watching for a golden-browned crust and bubby cheese. Exact bake time depends on oven temp and dough thickness.
7 — Finish and serve
Remove the pizza from the oven. Immediately drizzle the hot honey across the pie in a zig-zag pattern so each slice gets some heat-sweet balance. Let rest 1–2 minutes, then slice and finish with a light drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.
Bold tip: Drizzle the hot honey after baking—heat unlocks the flavors, and the contrast brightens every bite.
Pro tips for perfect results
- Stone or steel matters. If you cook on a baking sheet, preheat it; but a stone/steel gives better blister and bottom crisp.
- Room-temp dough stretches easier. Cold dough fights you—let it rest.
- Don’t drown the pie. Too much ricotta or honey makes the crust soggy. Keep layers moderate.
- Paper-thin prosciutto wins. Tear, don’t chop—larger ribbons crisp at the edges for texture.
- Adjust heat to your taste. Start with a modest pinch of cayenne—add more after tasting if you like it hotter.
- Finish with acid. A bright squeeze of lemon or extra vinegar in the hot honey prevents sweetness from cloying.
Bold tip: Use fresh herbs, added after baking (or in final minutes), to preserve fragrance and color.
Variations to try
This recipe is a flexible, crave-worthy template. Try one of these riffs next time:
- Fig + Prosciutto: Swap or add thin fig slices for a classic sweet-salty pairing.
- Arugula finish: Top with a handful of peppery arugula dressed with lemon oil just before serving.
- Burrata upgrade: After baking, add torn burrata on top for an ultra-creamy finish.
- Spicy honey swap: Infuse honey with dried chiles or a toasted chili oil instead of cayenne.
- Mushroom medley: Add sautéed cremini or shiitake under the prosciutto for an earthy note.
These twists keep the core idea intact while giving you fresh Pizza Recipes Toppings inspiration.
Best ways to serve
- As an appetizer (Apps For Dinner): Make smaller, 6–8 inch pies or cut a large pie into smaller squares for sharing.
- Main course (Pizza Night Recipes): Serve one pizza per 2 people alongside a bright salad.
- Entertaining (Fancy Pizza Ideas): Bring to the table whole and finish with hot honey at the last minute for drama.
Pair with: a crisp Pinot Grigio, a citrusy IPA, or a sparkling water with lemon. For sides, consider a simple lemon-dressed arugula salad or grilled vegetables.
Rhetorical Q: Looking for a pizza that reads restaurant-level but cooks at home? This is it.
Pizza oven & equipment notes
If you have a Pizza Oven Pizza Recipes setup (backyard Ooni or similar), crank it and enjoy 3–5 minute bakes with blistered leopard spots. For home ovens, the stone/steel trick, high heat, and thin dough are your best friends.
Bold tip: Use a peel and parchment paper to transfer the pie to a hot stone—this avoids the pizza folding or sticking.
Quick tips for storage and leftovers
- Cool completely before storing to avoid soggy crust.
- Refrigerate leftovers in a single layer (or wrapped) for up to 2 days.
- Reheat on a sheet in a hot oven (400°F / 200°C) for 6–8 minutes to revive crispness—or crisp slices in a skillet over medium-high heat.
- Avoid microwaving—it makes crust chewy and limp.
Bold tip: Re-crisp in a hot oven rather than microwave for best texture.
FAQs
Can I use regular pork prosciutto?
Absolutely. Beef prosciutto brings a beefy note, but classic pork prosciutto works beautifully and is more widely available.
How spicy should the hot honey be?
Start light—hot honey should sing sweet first, then finish with heat. Add more cayenne to taste. You can always drizzle extra on individual slices.
What if my oven doesn’t reach 500°F?
Preheat the highest setting and use a preheated stone or steel; bake a few minutes longer and watch for golden edges.
Can I make hot honey ahead?
Yes—hot honey keeps for weeks in a sealed jar at room temperature. Warm it slightly before drizzling for fluidity.
Is this suitable for a crowd?
Yes. Scale the dough and bake multiple pies or one large sheet pizza. It’s an excellent Pizza Topping Ideas Homemade candidate for parties.
Final thoughts — why this belongs in your rotation
This White Pizza with Beef Prosciutto & Hot Honey blends comfort and sophistication. It checks the boxes for Unique Pizza Recipe ideas, elevates typical Pizza Night Recipes, and gives you a repeatable formula for crowd-pleasing results. Whether you’re experimenting with Fancy Pizza Toppings or refining your at-home pizza craft, this pie rewards attention with bold flavors and a polished plate.
Make it as written, then make it your own—add figs, burrata, arugula, or toasted pine nuts. Share slices with friends, or keep the whole pie for yourself (we won’t tell). Either way, welcome to a new favorite on your Home Pizza Ideas list.
Bold final tip: Finish with hot honey off the heat for the best balance of sweet, spicy, and aromatic notes—every slice gets that unforgettable kick.
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Epic Home Pizza Ideas: White Pizza with Beef Prosciutto & Hot Honey
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 servings 1x
- Category: Dinner
Description
A creamy white pizza layered with ricotta and mozzarella, topped with savory beef prosciutto and finished with a bright, spicy-sweet hot honey drizzle.
Ingredients
- 12–16 oz pizza dough, brought to room temperature
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Beef prosciutto, thinly sliced
- Fresh oregano sprigs (leaves removed)
- Honey
- Cayenne pepper
- Red pepper flakes
- Balsamic vinegar
Instructions
1. Heat the oven & prepare the dough
Set your oven to its hottest setting (roughly 475–500°F / 245–260°C) and place a pizza stone or steel inside to preheat. Let the dough sit at room temperature so it relaxes. Lightly flour your counter and hands, then press and stretch the dough into your preferred shape and thickness. Move the shaped base onto a sheet of parchment or a dusted pizza peel.
2. Build the cheesy base
Spread a thin, even layer of ricotta over the dough, leaving a rim for the crust. Cover the ricotta with a generous handful of shredded mozzarella. Finish the cheese layer with a scattering of grated Parmesan.
3. Add the cured meat and herbs
Tear the prosciutto into strips and arrange them across the cheese. Pull oregano leaves from their stems and scatter them over the pizza for a fresh, aromatic note.
4. Whisk the hot honey
In a small bowl, mix honey with a pinch of cayenne, a dash of red pepper flakes, and a little balsamic vinegar. Stir until smooth — adjust the cayenne to reach your preferred level of heat.
5. Bake & finish
Slide the pizza (on parchment) onto the hot stone or steel and bake for about 8–12 minutes, or until the crust has golden spots and the cheese is bubbling. Either in the last 30 seconds of baking or immediately after the pie comes out of the oven, drizzle the hot honey over the pizza in a zig-zag or circular pattern.
6. Rest, slice, and serve
Let the pizza sit a minute or two so the cheese settles, then cut into slices and serve hot.
Notes
Quick tip: If you want a more intense honey flavor, gently warm the honey mixture before drizzling to help the aromatics bloom — but don’t overheat it.
