Name: White Pizza with Beef Prosciutto & Spicy Hot Honey
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 15 min
Yield: 1 pizza (12-inch)
Ingredients: 1 lb pizza dough; 1 cup ricotta cheese; 1 cup shredded fresh mozzarella; 4 oz thinly sliced beef prosciutto; 2 tbsp hot honey; 1/4 cup fresh basil leaves

White Pizza With Beef Prosciutto Hot Honey isn’t just another pizza; it’s a culinary adventure that promises to elevate your taste buds to new heights. Imagine a perfectly crisp crust, generously slathered with a rich, creamy garlic-infused white sauce, then adorned with thinly sliced, savory beef prosciutto. But the true magic, the vibrant spark that sets this dish apart, comes with a generous drizzle of spicy hot honey, creating an unforgettable symphony of flavors.

I find this particular combination utterly captivating because it respectfully nods to the venerable tradition of Italian pizza bianca, which foregoes tomato sauce for a lighter, cheese-forward base, while boldly embracing contemporary gourmet trends. Beef prosciutto offers a delightful, often Halal-friendly, alternative to traditional pork-based varieties, adding a deep, umami richness that pairs exquisitely with the creamy cheeses. Meanwhile, the innovative addition of hot honey introduces a thrilling interplay of sweetness and heat, transforming each bite into an exciting exploration of contrasting yet complementary tastes. This isn’t just a meal; it’s an experience, a celebration of innovative flavors that will undoubtedly become a new favorite in your home. You are truly in for a treat with this magnificent White Pizza With Beef Prosciutto Hot Honey recipe.

Ingredients:

For the Pizza Dough (yields two 12-inch pizzas):
- 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet or 7g) active dry yeast
- 1 teaspoon granulated sugar
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- 2 tablespoons olive oil, plus more for greasing
- 1 ½ teaspoons fine sea salt
For the Creamy White Garlic Sauce:
- 1 ½ cups (375g) whole milk ricotta cheese
- 4-5 cloves garlic, minced very finely or grated
- ¼ cup (25g) grated Pecorino Romano cheese
- 2 tablespoons olive oil
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon red pepper flakes (optional, for an extra kick)
- Salt to taste (start with a pinch, Pecorino is salty)
For the Toppings:
- 8 ounces (225g) fresh mozzarella cheese, drained and torn into small pieces
- ½ cup (50g) grated Parmesan cheese
- 4 ounces (115g) beef prosciutto, thinly sliced (about 12-16 slices)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon fresh oregano or basil leaves, torn, for garnish
For the Hot Honey:
- ½ cup (120ml) honey
- 1-2 tablespoons red pepper flakes (adjust to desired heat)
- ½ teaspoon apple cider vinegar (optional, for brightness)

Preparing the Pizza Dough (Homemade Option):

There’s nothing quite like homemade pizza dough, and while it takes a little time, the effort is truly worth it for that perfect chewy-crispy crust. Trust me, once you master this, you’ll be making pizza all the time!

Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly, indicating the yeast is active and happy. If it doesn’t foam, your water might have been too hot or too cold, or your yeast may be old.
Combine Dry Ingredients: While the yeast is activating, in a separate bowl, whisk together the all-purpose flour and fine sea salt. This ensures the salt is evenly distributed.
Mix the Dough: Once the yeast is foamy, add the olive oil to the yeast mixture. Then, gradually add the flour mixture, about a cup at a time, mixing with a wooden spoon or a dough hook on a stand mixer on low speed. Continue mixing until a shaggy dough forms and all the flour is incorporated.
Knead the Dough:
- By Hand: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes. This is a crucial step! Push the dough away from you with the heels of your hands, then fold it back over itself, turn, and repeat. You’ll feel the dough transform from sticky to smooth, elastic, and springy. It should be less sticky and more manageable as you knead.
- With a Stand Mixer: Attach the dough hook and knead on medium-low speed for 6-8 minutes. The dough should gather around the hook and pull away cleanly from the sides of the bowl.
Why Kneading is Important:

Kneading develops the gluten in the flour, which gives the pizza crust its structure, chewiness, and elasticity. Don’t skip this step!
First Rise (Proofing): Lightly grease a clean large bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat the top with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. This is the magical part where the yeast does its work, creating air pockets and flavor.
Divide and Second Rise: Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a smooth ball. You can use one immediately, or if you’re planning to make two pizzas at different times, you can wrap one ball tightly in plastic wrap and refrigerate it for up to 2-3 days, or freeze it for up to 3 months. For immediate use, place the dough balls on a lightly floured baking sheet, cover them loosely with plastic wrap, and let them rest for another 15-20 minutes. This second rest helps relax the gluten, making the dough much easier to stretch.

Alternatively, Using Store-Bought Pizza Dough:

If you’re short on time or prefer a quicker route, store-bought pizza dough is a fantastic option. Many grocery stores offer excellent quality dough. Here’s how to prepare it:

Bring to Room Temperature: Remove the dough from its packaging and place it on a lightly floured surface or a lightly oiled bowl. Cover it loosely with plastic wrap or a clean kitchen towel. Allow it to come to room temperature for at least 30-60 minutes before you plan to stretch it. This makes the dough much more pliable and easier to work with, preventing it from snapping back when you try to shape it.

Crafting the Creamy White Garlic Sauce:

This simple yet incredibly flavorful white sauce is the heart of our white pizza. It’s rich, garlicky, and provides a perfect base for our other toppings.

Combine Ingredients: In a medium bowl, combine the whole milk ricotta cheese, finely minced or grated garlic, grated Pecorino Romano cheese, olive oil, freshly ground black pepper, and optional red pepper flakes.
Mix Well: Stir everything together thoroughly until all ingredients are well combined and the sauce is smooth and creamy. I like to use a spatula or a sturdy spoon for this.
Taste and Adjust: Give the sauce a taste. Pecorino Romano is quite salty, so you might not need much, if any, additional salt. Adjust to your preference. Remember, you can always add more, but you can’t take it away! Set aside until ready to assemble the pizza.
Tip for Garlic Lovers: If you are a true garlic aficionado, you can lightly sauté the minced garlic in a teaspoon of olive oil for about 30 seconds until fragrant before adding it to the ricotta. This mellows the raw garlic intensity slightly and brings out its sweetness.

Assembling Your White Pizza:

Now for the fun part – bringing all these delicious components together to create your masterpiece! Proper oven temperature and preparation are key here.

Preheat Your Oven and Pizza Stone/Steel: This is arguably the most important step for a crispy crust. Place your pizza stone or steel (if using) in the oven. Preheat your oven to its highest setting, usually 475-500°F (245-260°C). Allow it to preheat for at least 30-60 minutes, even after it reaches temperature, to ensure the stone or steel is thoroughly hot. This intense heat is what gives you a beautifully crisp crust. If you don’t have a stone/steel, a heavy baking sheet preheated in the oven will work too.
Prepare Your Work Surface: Generously flour your work surface, a pizza peel (if using), or a large baking sheet lined with parchment paper. If using a pizza peel, flour it extremely well to prevent sticking.
Stretch the Dough: Take one of your dough balls. Gently press it down from the center, working your way outwards to create a disc. You can use your fingertips to gently stretch and pull the dough, or lift it and let gravity stretch it out. The goal is a rough 12-inch circle. Don’t worry if it’s not perfectly round; rustic is good! Avoid using a rolling pin unless absolutely necessary, as it tends to flatten out the air bubbles you worked so hard to create. If the dough resists stretching, cover it and let it rest for another 5-10 minutes. This allows the gluten to relax.
Transfer to Peel/Baking Sheet: Carefully transfer the stretched dough to your generously floured pizza peel or parchment-lined baking sheet. Make sure the dough can slide freely if using a peel. If it sticks, gently lift an edge and dust more flour underneath.
Spread the White Sauce: Using the back of a spoon or an offset spatula, spread an even layer of the creamy white garlic sauce over the stretched dough, leaving about a ½ to 1-inch border for the crust. Don’t overload it, as too much sauce can make the pizza soggy.
Layer the Cheeses: Evenly distribute the torn fresh mozzarella pieces over the sauce. Then, sprinkle the grated Parmesan cheese over the entire surface.
Add the Beef Prosciutto: Arrange the thinly sliced beef prosciutto over the cheeses. I like to spread them out so each slice gets a little crisp in the oven, but don’t overlap them too much.

Baking to Perfection:

The moment of truth! High heat and keen observation are your best friends here.

Transfer to Oven:
- With a Pizza Peel: Carefully slide the assembled pizza from the peel onto the preheated pizza stone or steel in the oven. A quick, decisive push is best.
- With a Baking Sheet: If using a baking sheet, simply slide the parchment paper with the pizza directly onto the hot baking sheet in the oven, or place the cold baking sheet with the pizza directly into the oven.
Bake the Pizza: Bake for 8-15 minutes. The exact time will depend on your oven, the temperature, and your desired level of crispness.

What to Look For:
- The crust should be deeply golden brown and puffed up, with some nice charring in spots.
- The cheese should be bubbly and melted, with some golden-brown spots forming.
- The beef prosciutto will crisp up beautifully.
I usually peek around the 8-minute mark and then rotate the pizza halfway through baking if one side is cooking faster. Keep a close eye on it!
Remove from Oven: Once cooked to perfection, carefully remove the pizza from the oven using your pizza peel or a sturdy spatula. Transfer it to a cutting board.

The Grand Finale: Drizzling with Hot Honey and Finishing Touches:

This is where our pizza transforms from delicious to absolutely unforgettable. The sweet heat of the hot honey beautifully complements the savory prosciutto and rich cheese.

Make the Hot Honey (if not using store-bought): In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 5-7 minutes, stirring occasionally, until the honey is warm and the pepper flakes have infused their heat. Do not boil. Remove from heat and stir in the optional apple cider vinegar. Let it cool slightly. You can also make this ahead of time and store it in an airtight container.
Drizzle and Garnish: Generously drizzle the warm hot honey all over the baked pizza. The amount is entirely up to your preference for sweetness and heat! Then, sprinkle with the fresh chopped parsley and torn oregano or basil leaves. These fresh herbs add a vibrant pop of color and a lovely aromatic finish.
Slice and Serve: Let the pizza rest for 2-3 minutes before slicing. This allows the cheese to set slightly, preventing it from all sliding off with the first cut. Slice into wedges and serve immediately. This pizza is best enjoyed hot and fresh from the oven!

Tips for the Best White Pizza With Beef Prosciutto Hot Honey:

Quality Ingredients are Key:

Because this pizza has relatively few ingredients, the quality of each component really shines through. Invest in good quality whole milk ricotta, fresh mozzarella, and authentic Pecorino Romano. For the beef prosciutto, look for a reputable brand to ensure excellent flavor and texture.
Don’t Skimp on the Preheat:

Seriously, this is a game-changer. A super-hot pizza stone or steel mimics a professional pizza oven and is crucial for achieving a crispy crust. Patience here will be rewarded.
The Art of Stretching Dough:

If you’re new to stretching dough, start gently. Don’t force it. If it shrinks back, let it rest for 5-10 minutes – the gluten needs to relax. Using plenty of flour on your hands and surface will also help prevent sticking.
Garlic Level:

The recipe calls for 4-5 cloves of garlic, which provides a lovely, robust garlic flavor. If you’re very sensitive to raw garlic, consider grating it instead of mincing, or briefly sautéing it in a touch of olive oil before mixing it into the ricotta. This will mellow its pungency.
Customize Your Heat:

The hot honey is a star player! Adjust the amount of red pepper flakes to your liking. For a milder heat, use 1 tablespoon. For a serious kick, go with 2 tablespoons or even a bit more. You can also experiment with different types of chili flakes or even a tiny dash of cayenne pepper for a different heat profile.
Herb Options:

While parsley and oregano are classic, fresh basil leaves are also a fantastic addition, especially when added after baking. Don’t be afraid to experiment with other fresh herbs like thyme or rosemary if you’re feeling adventurous.
Don’t Overload:

It’s tempting to pile on the toppings, but with pizza, less is often more. Too many toppings can make the crust soggy and prevent even cooking. Stick to the recommended amounts for the best results, allowing each flavor to come through.
Freezing Dough:

If you made the homemade dough and have extra, you can freeze it for later use. After the first rise, punch it down, divide it, and form into balls. Lightly oil each ball, wrap tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator, then bring to room temperature before stretching.
Reheating Leftovers:

The best way to reheat leftover pizza is in a hot oven or on a dry skillet over medium heat, covered, until the crust crisps up and the cheese melts again. Avoid the microwave if you want a crispy crust!

Conclusion:

As we wrap up our culinary journey with this incredible recipe, I sincerely hope you’re as excited as I am about the prospect of bringing this masterpiece to life in your own kitchen. This isn’t just another pizza; it’s a testament to how simple, quality ingredients can combine to create an extraordinary dining experience. The magic truly begins with the harmonious blend of the creamy, garlic-infused white sauce, which lays down a rich and luscious foundation. It’s not overpowering but rather a gentle, inviting embrace for the stars of the show that follow. Then comes the wonderfully savory, thinly sliced beef prosciutto, offering that delightful salty bite and a luxurious texture that elevates every single mouthful. This cured meat brings a depth of flavor that is both comforting and sophisticated, making each slice a truly memorable encounter. And, of course, the grand finale, the element that truly transforms this dish from merely great to absolutely unforgettable: the generous drizzle of hot honey. This sweet and spicy nectar is not just an accent; it’s a vibrant flourish that cuts through the richness, awakens the palate, and introduces an exhilarating complexity you simply won’t find in your average pizza. It’s the kind of innovative combination that makes you close your eyes and savor the moment, a symphony of flavors dancing on your tongue – salty, sweet, spicy, and utterly creamy, all in one perfect bite. This
White Pizza With Beef Prosciutto Hot Honey is an absolute must-try because it challenges your expectations of what homemade pizza can be, proving that gourmet flavors are well within your reach.

Elevate Your Pizza Experience: Serving Suggestions and Variations

To truly complete your pizza night, consider a few delightful pairings. For a fresh contrast, I love serving this rich pizza alongside a simple, crisp arugula salad tossed with a light lemon vinaigrette; the peppery greens and zesty dressing really help to cut through the richness of the cheese and meat. If you’re pondering a beverage, a chilled glass of crisp Sauvignon Blanc or a light-bodied Pinot Grigio would beautifully complement the savory notes and the hot honey’s sweetness. For beer enthusiasts, a refreshing Lager or a bright, slightly hoppy IPA can provide a wonderful counterpoint to the pizza’s bold flavors. But the fun doesn’t stop there; this recipe is incredibly versatile and begs for experimentation! Feel free to get creative with your cheese blend—perhaps a sprinkle of smoked gouda for an extra layer of depth, or a few dollops of fresh ricotta added post-bake for pockets of creamy indulgence. If beef prosciutto isn’t quite what you have on hand, or if you’re looking for an alternative, thinly sliced pancetta or even crispy bacon would make fantastic substitutes, bringing their own unique savory characteristics to the table. For those seeking a vegetarian option, sun-dried tomatoes, roasted red peppers, or caramelized onions could be exquisite additions, providing a wonderful sweetness and umami that would harmonize beautifully with the white sauce and hot honey. And speaking of hot honey, feel free to adjust the heat level to your preference; you can easily infuse your honey with extra chili flakes for an amplified kick or opt for a milder version if you prefer just a hint of warmth. Experiment with different crusts too—a super thin, crispy artisan crust will let the toppings shine even more, while a thicker, airy dough provides a wonderfully comforting base, perfect for soaking up all those delicious flavors. The possibilities are truly endless, and each variation you try is an opportunity to make this incredible pizza uniquely yours.

Now that you’re armed with all the tips and tricks, it’s time to preheat that oven and embark on your own pizza-making adventure! I genuinely believe that there’s immense joy and satisfaction in creating something so incredibly delicious from scratch, especially a dish as impressive and flavorful as this. Imagine the aroma filling your kitchen as the cheese bubbles and the crust turns golden, anticipating that first perfect slice. This recipe is designed to bring a gourmet experience into your home without requiring expert chef skills. I am absolutely thrilled about the prospect of you trying this, and even more excited to hear about your experience. Did you stick to the original recipe, or did you venture into your own creative variations? What unique serving suggestions did you discover? Did you find a new favorite cheese pairing or perhaps a different cured meat that truly elevated the dish for you? Please, don’t keep your culinary triumphs to yourself! I wholeheartedly encourage you to share your photos, your valuable tips, and your honest feedback in the comments section below. Your insights are invaluable to me and inspire countless other home cooks in our community. Let’s celebrate the art of homemade pizza together and spread the joy of incredible food, one delicious slice at a time. I can’t wait to see what amazing creations you come up with!