Prosciutto, Olive, and Cherry Tomato Pizza
This pizza combines a classic Neapolitan-style tomato sauce and mozzarella base with fresh post-bake toppings, including salty prosciutto, briny olives, and juicy cherry tomatoes. Finished with a drizzle of balsamic glaze and EVOO, it’s a perfect blend of comfort and vibrant, fresh flavours. To make this Prosciutto, Olive, and Cherry Tomato Pizza you'll need a few simple ingredients and a little bit of time to prep the dough and toppings. Follow our step-by-step instructions and you'll be indulging in a slice in no time. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next pie day!
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Fresh mozzarella cheese
- Prosciutto
- Olives We used green as we prefer the colour for this pizza. However, use whichever type of olive you prefer.
- Cherry tomatoes
- Balsamic glaze
- 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 Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Mozzarella Cheese: Place your fresh mozzarella cheese in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear into medium-sized pieces. Set aside.
- Prepare Post-Bake Toppings: We used full slices of prosciutto to create a ribbon effect. Ensure the olives are pitted, and slice them if desired. Halve the cherry tomatoes. Set everything aside for post-bake assembly.
- 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, start by spreading a ladle of sauce in a circular motion starting at the center of the dough. Evenly distribute fresh mozzarella cheese over the sauce. Finish with a drizzle of extra virgin olive oil.
- 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.
- Add Post-Bake Toppings: Once the pizza is baked, remove it from the oven and place it on a serving board. Arrange the prosciutto slices over the top, followed by the olives and halved cherry tomatoes. Drizzle with balsamic glaze and touch extra virgin olive oil for a finishing touch.
- Serving: Once the pizza is baked, remove from the oven and place on a serving board. Arrange the prosciutto slices over the top, followed by olives and halved cherry tomatoes. Drizzle with balsamic glaze and a touch of extra virgin olive oil for a perfect finishing touch
Tried this recipe?Let us know how it was!