Go Back
–+ servings
Prosciutto Potato Pizza

Prosciutto and Potato Pizza

This pizza brings together the delicate, buttery texture of baked potatoes with the crispy, salty goodness of prosciutto. With a rich blend of mozzarella and pecorino, enhanced by dried oregano, parsley, and a drizzle of EVOO, every slice is a balance of creamy, savoury, and herbaceous notes.
To create this prosciutto and potato pizza, you'll need a few ingredients and some time to prepare the dough and toppings. Follow our step-by-step instructions, and you'll be enjoying a slice of this pizza in no time. Bon appétit! And remember to explore our other pizza recipes for inspiration for your next pizza making adventure!
Print Recipe Pin Recipe
Course Appetizer, Main Course
Cuisine American, Australian, Italian, Pizza
Servings 2 people

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!
Tried this recipe?Let us know how it was!