fearless ricotta and prosciutto pizza with an amazing honey rosemary drizzle

Why would I call this ricotta and prosciutto pizza fearless? Because, if you’re like me, you’re going to top this pizza with things you’d never imagine topping a pizza with and fall in love!

In fact, your family may look at you a little crazy. Mine did when I told them peaches were on this prosciutto arugula pizza (o, did I mention there’s arugula too?). The fam will get over it quickly – I promise.

Imagine whole wheat crust with olive oil, red pepper flakes, and sea salt. Next, you have the most wonderful, garlic whipped ricotta, sweet summer peaches, salty prosciutto, and peppery arugula. Then, to top everything off, add a honey, lemon, and rosemary drizzle. Each bite will be a burst of flavors you’ll not soon forget!

how to make prosciutto pizza

This prosciutto pizza recipe is very easy and makes a fantastic weeknight meal or appetizer for a gathering!

You don’t even have to make the crust. I recommend using a whole wheat crust or naan bread from the store. A sprouted grain crust with some fiber is perfect! Or, if you’re not doing wheat these days, no problem, use cauliflower or almond flour crust. The flavor’s going to come from everything on top, believe me!

Take the crust and brush olive oil on top. Then add red pepper flakes and salt. Next you’ll add the whipped ricotta, peaches and prosciutto and throw it in the oven for about 10 minutes. While that’s cooking, make your honey, lemon, rosemary drizzle. By the way, if you have other herbs like thyme, basil or oregano, feel free to substitute!

Once the pizza comes out of the oven, throw on a handful of arugula and drizzle the honey glaze on top. Add some flaky sea salt or shaved parmesan and you’re good to go.

what to put on prosciutto pizza?

Prosciutto itself is salty so it’s great to pair it with other flavors that are sweet or peppery. That’s where the peaches, honey lemon, and arugula come in. The garlicky whipped ricotta adds such depth of flavor and texture to really hit this out of the park.

In addition to prosciutto, try adding other meats like pepperoni or hard salami. I like to add whatever I have in the fridge! Go ahead and get creative (it is called “fearless” pizza, remember).

how to make whipped ricotta

The whipped ricotta is very easy to make. Take four ounces of ricotta cheese (you can use dairy free ricotta like Kite Hill if desired!) and add it to a blender or food processor. Add a couple of cloves of roasted garlic, salt to taste, and a little olive oil. Blend until smooth. I did notice that when I used the dairy-free ricotta, I needed a little more olive oil so adjust accordingly.

roasting garlic for prosciutto pizza

I always like to have roasted garlic on hand and it’s so easy to make. Simply cut off the top of a head of garlic so you can see the cloves and place it on tin foil. Drizzle a little olive oil on top and seal up the tin foil. Throw it in the oven on 400 for about 20 minutes (your house will smell amazing during this time!). Take it out when the cloves are soft. You can literally pinch them out of their shell. Store the cloves in a sealed container in the fridge and use any time. It’s great for whipped ricotta, dressings, sauces, on pizza, in pasta or omelets, wherever your imagination takes you!

make proscuitto pizza

Angelic Bakehouse sprouted grain pizza crust

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Almond flour pizza crust – Simple Mills

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Raw honey

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Ninja Master Prep Chopper, Blender, Food Processor

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if you love this prosciutto pizza, check out some other healthy pizzas:

• grilled chicken Caesar salad pizza
• easy whole wheat thin crust pizza
• healthier fruit pizza

fearless ricotta and prosciutto pizza with an amazing honey rosemary drizzle

5 from 1 vote

Recipe by Karen Course: Dinner, Appetizers, LunchCuisine: AmericanDifficulty: Easy

Servings

3-4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

184

kcal

This proscuitto pizza has garlic whipped ricotta, peaches, salty prosciutto and peppery arugula. Topped with honey, lemon, rosemary drizzle.

Ingredients

• 1 whole wheat pizza crust or 2 wheat naan breads

• 1 tbsp. + 1/2 tbsp. olive oil (to brush on crust and add to ricotta)

• 1/2 tsp. red pepper flakes

• 1/4-1/2 tsp. sea salt

• 2 garlic cloves (roasted or raw)*

• 4 oz. ricotta cheese*

• sea or kosher salt to taste

• 1 ripe peach, skinned, pitted and sliced thin and in half

• 2 oz. prosciutto*

• 2-3 oz. arugula

• 1 1/2 tbsp. honey

• 1/2 juice from lemon

• 1 tsp. rosemary (sub with thyme, basil or oregano)

• 1/4 tsp. sea or kosher salt

Directions

• First, make the whipped ricotta by placing it in a food processor or blender with garlic, salt, and olive oil. You may need to add more olive oil if you use dairy-free ricotta. Blend until smooth. Put aside.

  • 

• Preheat oven to 400 degrees F.
• Brush olive oil over the pizza crust(s) and sprinkle red pepper flakes and sea salt. Add dollops of whipped ricotta on the crust. Add sliced peaches and prosciutto (tear or roll pieces).
• Place in the oven for 10 minutes.
• While pizza is cooking, add honey, lemon juice, rosemary*, and salt to a small pot and place on medium heat. Whisk to combine and let it simmer for a couple of minutes until it’s thickened. Taste and add more salt if necessary. Put aside.
• Take pizza out of oven and place a handful of arugula on top. Drizzle the honey, lemon and rosemary glaze with a spoon. Top with shaved parmesan or flaky sea salt.

Notes

• Substitute dairy-free ricotta from Kite Hill with regular ricotta.
• Feel free to throw on additional meats like pepperoni or salami if you don’t have prosciutto!
• Nutrition facts are based on 4 servings using Boboli whole wheat pizza crust.
• Check out the post for instructions on how to roast garlic cloves.

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