Prosciutto and Potato Pizza
Today’s pizza brings together the rustic heartiness of thinly sliced potatoes with the rich, salty bite of prosciutto, complemented by a medley of cheeses and fragrant herbs.
Potatoes on pizza may not be conventional, but when thinly sliced and baked, they develop a soft, creamy interior with a lightly crisped surface, adding a comforting depth to this home baked pizza. Prosciutto, diced and added before baking, renders slightly in the oven, infusing the pizza with its rich, salty essence while crisping up beautifully in spots.
A combination of fresh and low-moisture mozzarella forms the perfect foundation, balancing the creaminess of fresh mozzarella with the stretchy, firm texture of low-moisture mozzarella. Pecorino adds a sharp, tangy bite, while a generous sprinkle of dried oregano and parsley enhances the aromatic profile. A final drizzle of extra virgin olive oil (EVOO) ties all the flavours together with a smooth, velvety finish.
Prosciutto and Potato Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- frying pan (for the potatoes)
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Fresh mozzarella cheese
- Low moisture mozzarella cheese
- Pecorino cheese
- Dried oregano
- Chilli flakes
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the pecorino cheese. Tear fresh and low moisture mozzarella into medium-sized pieces. Set aside.
- Prepare Potatoes: Thinly slice a potato, then lightly fry the slices in oil (or use an air fryer) until they are slightly golden on each side. Set aside.
- Prepare Prosciutto: Dice the prosciutto into small, square-shaped pieces. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: To assemble the pizza, evenly distribute the fresh and low-moisture mozzarella pieces across the dough, ensuring they are around 2 cm in diameter and at least 1.5 cm apart. Liberally sprinkle grated pecorino cheese over the pizza. Next, add the diced prosciutto, followed by a sprinkle of oregano and chilli flakes. Finish with a light drizzle of extra virgin olive oil (EVOO).
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle with dried parsley and a little more dried oregano, plus one final drizzle of EVOO. Now, it's time to enjoy your homemade Prosciutto and Potato Pizza!
