White Pizza Prosciutto Hot Honey: A Delicious Recipe & Guide

White Pizza Prosciutto Hot Honey: Prepare to experience a flavor explosion that will redefine your pizza nights! Forget everything you thought you knew about traditional tomato sauce-based pies because this recipe is about to become your new obsession. Imagine a creamy, garlicky base, topped with salty prosciutto, a generous sprinkle of mozzarella, and then, the pièce de résistance: a drizzle of sweet and spicy hot honey.

While the exact origins of white pizza, or “pizza bianca,” are debated, its roots can be traced back to Italy, where simple, flavorful ingredients are celebrated. This particular iteration, however, takes the classic white pizza to a whole new level by incorporating the trendy and utterly addictive combination of prosciutto and hot honey. The salty, savory prosciutto perfectly complements the creamy richness of the cheese, while the hot honey adds a touch of sweetness and a delightful kick that will keep you coming back for more.

People adore this White Pizza Prosciutto Hot Honey for its incredible balance of flavors and textures. The crispy crust, the creamy cheese, the salty prosciutto, and the sweet and spicy honey create a symphony in your mouth. It’s also surprisingly easy to make, making it perfect for a weeknight dinner or a weekend gathering with friends. Trust me, once you try this pizza, you’ll never look at pizza the same way again!

this RECIPE

Ingredients:

• For the Dough:
• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the White Sauce:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup grated Pecorino Romano cheese, plus more for topping
• Salt and freshly ground black pepper to taste
• For the Toppings:
• 8 ounces fresh mozzarella cheese, sliced or torn
• 4 ounces thinly sliced prosciutto
• 1/4 cup ricotta cheese, dolloped
• 2 tablespoons fresh basil leaves, chopped
• Red pepper flakes, to taste (optional)
• For the Hot Honey:
• 1/2 cup honey
• 1-2 tablespoons chili flakes (adjust to your spice preference)
• 1 tablespoon rice vinegar (optional, for a touch of tang)

Preparing the Dough:

1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start with fresh yeast.
2. Combine Wet and Dry Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is crucial for developing the flavor and texture of the crust.
5. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Divide the dough in half (or into smaller portions if you prefer smaller pizzas).
6. Second Rise (Optional): For an even better crust, you can let the dough rise again for another 30 minutes after dividing. This is optional, but it will result in a lighter and airier crust.

Making the White Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is called a roux, and it’s the base for our white sauce.
3. Add the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth.
4. Simmer and Thicken: Bring the sauce to a simmer, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season the Sauce: Remove the saucepan from the heat. Stir in the garlic powder, onion powder, and nutmeg. Season with salt and freshly ground black pepper to taste.
6. Add the Cheese: Stir in the Parmesan and Pecorino Romano cheeses until melted and smooth. Taste and adjust seasonings as needed.

Preparing the Hot Honey:

1. Combine Ingredients: In a small saucepan, combine the honey and chili flakes. If using rice vinegar, add it now.
2. Simmer: Heat the mixture over low heat, stirring occasionally, until the honey is slightly thinned and the chili flakes have infused their flavor into the honey (about 5-10 minutes). Be careful not to boil the honey.
3. Cool: Remove from heat and let cool slightly. The flavor will intensify as it cools.
4. Strain (Optional): If you prefer a smoother hot honey, you can strain it through a fine-mesh sieve to remove the chili flakes. I personally like to leave them in for extra heat and visual appeal.

Assembling and Baking the Pizza:

1. Preheat Oven and Baking Stone/Sheet: Preheat your oven to 500°F (260°C) with a baking stone or pizza steel inside for at least 30 minutes. If you don’t have a baking stone or steel, you can use a baking sheet. The high heat is essential for achieving a crispy crust.
2. Stretch the Dough: On a lightly floured surface, stretch or roll out one portion of the dough into a 12-inch circle (or your desired shape).
3. Transfer to Baking Sheet/Peel: Carefully transfer the stretched dough to a pizza peel dusted with cornmeal (if using a baking stone) or directly onto a baking sheet.
4. Add the White Sauce: Spread a generous layer of the white sauce evenly over the dough, leaving a small border for the crust.
5. Add Mozzarella: Distribute the fresh mozzarella cheese evenly over the white sauce.
6. Bake: If using a baking stone, carefully slide the pizza from the peel onto the hot stone. If using a baking sheet, place the baking sheet directly into the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Add Prosciutto and Ricotta: Remove the pizza from the oven. Immediately top with the prosciutto and dollops of ricotta cheese.
8. Drizzle with Hot Honey: Drizzle generously with the prepared hot honey.
9. Garnish: Sprinkle with fresh basil leaves and red pepper flakes (if desired).
10. Slice and Serve: Slice the pizza and serve immediately. Enjoy!

Conclusion:

This White Pizza with Prosciutto and Hot Honey isn’t just another pizza recipe; it’s an experience. The creamy, garlicky base, the salty prosciutto, and that sweet and spicy kick from the hot honey create a symphony of flavors that will tantalize your taste buds. Trust me, once you try this, you’ll be making it again and again. It’s the perfect balance of savory and sweet, rich and bright, and it’s surprisingly easy to put together. Forget ordering takeout; this homemade masterpiece is far superior and ready in a fraction of the time.

But why is this White Pizza Prosciutto Hot Honey recipe a must-try? It’s all about the layers of flavor. The ricotta base is seasoned perfectly, providing a creamy canvas for the other ingredients. The mozzarella melts beautifully, creating that classic pizza stretch we all crave. Then comes the prosciutto, adding a salty, savory depth that’s simply irresistible. And finally, the star of the show: the hot honey. It’s the perfect finishing touch, adding a touch of sweetness and a delightful kick of heat that elevates the entire pizza to another level.

Looking for serving suggestions? This pizza is fantastic on its own, but it also pairs beautifully with a simple arugula salad dressed with a lemon vinaigrette. The peppery arugula and bright lemon cut through the richness of the pizza, creating a balanced and satisfying meal. You could also serve it with a side of roasted vegetables, such as asparagus or bell peppers, for added nutrients and flavor.

And don’t be afraid to get creative with variations! If you’re not a fan of prosciutto, you could substitute it with speck or pancetta. For a vegetarian option, try adding roasted mushrooms or caramelized onions. You could also experiment with different types of cheese, such as fontina or provolone. And if you’re feeling adventurous, try making your own hot honey by infusing honey with chili flakes. The possibilities are endless!

Here are a few more ideas to personalize your pizza:

* Add some greens: A handful of fresh basil or spinach after baking adds a pop of color and freshness.
* Spice it up: If you like things extra spicy, add a pinch of red pepper flakes to the ricotta base or drizzle extra hot honey on top.
* Get cheesy: Experiment with different types of cheese, such as goat cheese or Parmesan.
* Make it a meal: Serve with a side salad and a glass of wine for a complete and satisfying meal.

I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! So, gather your ingredients, preheat your oven, and get ready to create a pizza masterpiece. Don’t be intimidated by the seemingly fancy ingredients; this recipe is surprisingly simple and straightforward.

I truly believe that this White Pizza Prosciutto Hot Honey recipe will become a new favorite in your household. It’s perfect for a weeknight dinner, a weekend gathering, or even a special occasion. It’s a crowd-pleaser that’s sure to impress.

Now it’s your turn! Try this recipe and let me know what you think in the comments below. Did you make any variations? What did you serve it with? I’m always looking for new ideas and inspiration, and I love hearing from my readers. Share your photos on social media and tag me so I can see your creations! Happy pizza making!