If you’re looking for a delicious twist on your homemade pizza, look no further than Prosciutto Pizza with Roasted Red Peppers and Balsamic Glaze. It’s a perfect balance of flavors that will elevate your pizza night to gourmet status.
What makes this pizza stand out is the way each ingredient complements the other. The prosciutto, torn into small pieces, adds a savory element, while the roasted red peppers bring a mild sweetness.
The end result is a restaurant-quality dish you can enjoy from the comfort of your home.
Let us talk about it.
Ingredients Spotlight
Ingredients:
- Prosciutto: 150 grams, torn into small pieces
- Fresh Mozzarella: 200 grams, diced
- Optional Cheese: Gorgonzola or Brie, 100 grams (if using)
- Roasted Red Peppers: 1 cup, thinly sliced (jarred or freshly roasted)
- Balsamic Vinegar: 1/2 cup (for glaze)
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Pizza Dough: 1 store-bought or homemade ball
Instructions:
Prepare the Balsamic Glaze:
- Pour balsamic vinegar into a small saucepan.
- Heat over medium flame until the vinegar boils, then reduce the heat to low.
- Simmer until the vinegar reduces to a thick glaze (about 15 minutes). Set aside to cool.
Prepare the Pizza Dough:
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
- Stretch or roll out your pizza dough on a floured surface to your desired thickness, about 12 inches in diameter.
Assemble the Pizza:
- Drizzle olive oil over the stretched dough.
- Evenly distribute the diced mozzarella (and optional cheese, if using) across the dough.
- Arrange the prosciutto and roasted red peppers over the cheese.
- Season with salt and pepper.
Bake the Pizza:
- Transfer the pizza to the preheated oven or pizza stone.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Finishing Touches:
- Remove the pizza from the oven.
- Drizzle the balsamic glaze over the hot pizza.
- Slice and serve immediately.
Preparing the Perfect Pizza Dough
Creating the perfect pizza dough involves proper mixing, kneading, rising, and shaping. Following these steps will help you achieve a tasty foundation for your pizza.
Mixing and Kneading the Dough
Start by combining 2 1/4 teaspoons (1 packet) of active dry yeast with 1 1/2 cups of warm water (110°F – 115°F).
Let it sit for about 5 minutes until it becomes frothy.
In a large bowl, mix together 3 1/2 to 4 cups of all-purpose flour, 2 teaspoons of kosher salt, and 1 tablespoon of sugar.
Make a well in the center and pour in the yeast mixture along with 2 tablespoons of olive oil.
Stir until a sticky dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes.
The dough should be smooth and elastic. Add flour as needed to prevent sticking, but avoid adding too much.
Rising to the Occasion
Form the kneaded dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp cloth or plastic wrap.
Place the bowl in a warm, draft-free area. Let the dough rise for about 1-2 hours, or until it has doubled in size.
You can test the dough by gently pressing your finger into it. If the dough springs back slowly, it’s ready. If it collapses, it may have over-proofed.
Rolling Out and Shaping
After the dough has risen, punch it down to release the air.
Divide it into 2 equal parts for two medium pizzas or keep it whole for one large pizza.
On a floured surface, use a rolling pin to roll the dough into a round shape about 1/4 inch thick.
Transfer the rolled-out dough to a pizza peel or baking sheet lined with parchment paper.
Using your hands, gently stretch the dough to your desired thickness and shape.
Leave a slightly thicker border for the crust. Brush the edges with olive oil for a golden, crispy finish when baked.
Your dough is now ready for toppings and baking!
Assembling Your Pizza
When making prosciutto pizza with roasted red peppers and balsamic glaze, it’s essential to layer your ingredients correctly, use the right toppings, and add final touches before baking.
Layering the Ingredients
First, roll out your pizza dough on a floured surface. For the base, spread a thin layer of tomato sauce across the dough, leaving a small border around the edge. This provides a rich, savory foundation for the other toppings.
Next, add slices of fresh mozzarella or use grated mozzarella cheese if you prefer. This creates a creamy and melty texture once baked.
After that, tear your prosciutto into smaller pieces and scatter them evenly. Prosciutto’s salty flavor balances well with the mozzarella. Lastly, top with roasted red peppers for a sweet, charred taste.
Tips for Toppings
Consider adding other toppings like figs for a hint of sweetness or arugula for a peppery bite. These ingredients complement the prosciutto and mozzarella.
If you want more complexity, sprinkle some parmesan cheese over the top for extra umami flavor. Lightly drizzle olive oil over the pizza before baking for added richness.
Adding black pepper or freshly ground black pepper can give your pizza a slight kick. Remember not to overload your pizza, as too many toppings can make it soggy.
Final Touches Before Baking
Preheat your oven to at least 500°F (260°C) and place a pizza stone or baking sheet inside to heat up. Carefully transfer your assembled pizza onto the hot stone or sheet.
Baking time varies, but usually, around 10-15 minutes works well. The edges should be golden brown, and the cheese should be bubbly and slightly charred in spots.
Once the pizza is out of the oven, drizzle it with balsamic glaze for a sweet, tangy finish. Serve hot and enjoy the perfect balance of salty, sweet, and savory.
Baking and Serving
Perfecting prosciutto pizza involves using the right tools, achieving a crispy crust, and presenting it beautifully for your family and friends. Every detail matters to make sure your pizza is a hit.
Mastering the Oven
You should preheat your oven to the highest temperature, usually around 500°F. Place a pizza stone or baking steel on the lower rack to heat up. This tool is crucial for a crispy crust. Use a pizza peel to slide the uncooked pizza onto the stone. Bake until the cheese is bubbly and has dark spots, and the crust is golden brown. This usually takes about 10-12 minutes.
Creating the Crispy Crust
For a crispy crust, roll your dough out on a lightly floured surface or use cornmeal to prevent sticking. Ensure the dough is even and not too thick. Using a baking sheet or a pizza stone preheated in the oven can help achieve the desired texture. The intense heat from these tools creates a crisp bottom while keeping the inside soft.
Slicing and Presentation
Once baked, transfer the pizza to a cutting board using the pizza peel. Let it sit for a minute to settle. Use a sharp pizza cutter for clean slices. Drizzle the pizza with balsamic glaze for added flavor. Arrange the slices on a platter for serving. This small touch can make your homemade pizza feel like a gourmet meal.
