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white pizza on a plate with mozzarella, ricotta, arugula and prosciutto
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White Pizza with Prosciutto and Arugula

A creamy and salty pizza with a white base and balsamic glaze - and no red sauce!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: American, Italian
Keyword: prosciutto, white pizza
Servings: 10 slices
Calories: 270kcal
Cost: $25

Equipment

  • baking sheet
  • Rolling Pin
  • knife
  • cutting board
  • small saucepan
  • small bowl

Ingredients

For pizza crust

  • 3 cups all-purpose flour
  • 2 tsp instant yeast
  • 2 tsp salt
  • 1 tbsp olive oil
  • 1 12 oz beer (like Guinness)

Pizza toppings

  • ½ cup ricotta
  • 3 cloves garlic peeled and minced
  • 3 tbsp olive oil
  • ⅔ cup Monterey Jack grated
  • 1 large mozzarella ball sliced
  • ½ tsp salt
  • 2 cups arugula
  • 1 cup smoked prosciutto sliced

Optional

  • Everything But the Bagel Seasoning to taste
  • red pepper flakes to taste

Balsamic glaze

  • ⅓ cup balsamic vinegar
  • 1 tbsp brown sugar

Instructions

Pizza dough directions

  • In a bowl, mix together the flour, instant yeast and salt. Then add the beer and olive oil. Stir together with a large spoon or spatula until the ingredients are combined. The dough will probably be sticky still.
  • Once complete, cover the bowl with foil or a towel and leave in a warm, dry place. Let the dough rise for at least 1-2 hours.
  • When ready to make the pizza, preheat the oven to 450°. On a floured work surface, roll out the pizza dough with a floured rolling pin, spreading the dough wide enough to cover the entirety of a standard baking sheet (around 13×18). The crust will be a bit thin. Then transfer the dough to the baking sheet. It's okay if it tears, just reshape it with your fingers.

For the toppings

  • Make the white sauce. In a small bowl, mix together the ricotta, garlic, olive oil, and salt. Then spread the mixture evenly over the pizza, leaving a one-inch border around the perimeter.
  • Sprinkle on the Monterey Jack evenly, followed by the arugula. Place the mozzarella slices on top, spacing out evenly again. Sprinkle on a pinch of red pepper flakes and Everything But The Bagel Seasoning if desired.
  • Bake the pizza for 15-20 minutes, until the edges of the pizza are firmed up and browned. It should not be squishy around the perimeter.

Balsamic glaze

  • In a small saucepan, heat up the balsamic vinegar and brown sugar over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, around 6-10 minutes. One it appears thick, remove from the heat.

Final assembly

  • After the pizza has been removed from the oven, top it with the sliced prosciutto while it is still hot. Then drizzle on the balsamic glaze with a spoon. Let cool, slice and enjoy!