Prosciutto Pizza Margherita with Grilled Chicken. A thin crust margarita pizza base is used to build this incredible prosciutto pizza with a combination of flavours in what may become your ultimate pizza combination.
This prosciutto pizza may just become your new favourite combination of flavours ever on a thin crust pizza. It’s so intensely flavourful.
The Margherita Pizza is said to have been invented in Naples by a local baker in 1889 to celebrate a visit to the city by Italy’s Queen Margherita. The three original toppings were said to represent the colours of the Italian flag; basil for the green, tomato for the red and mozzarella for the white.
I do make a Margherita Pizza that is true to those original ingredients which is quite delicious. Here though, I have added a couple of extra flavour elements to this prosciutto pizza that work very well together.
The roasted tomato jam as a base has the full natural sweetness of the tomatoes. This is brought out in the cooking process which works as a great counterpoint to the saltiness of the kalamata olives, prosciutto and Parmesan cheese.
All of this is supported by a fantastic crispy, chewy, thin crust that I’ve grown just a little too fond of these days.
Are you a certified pizza fanatic?
If you love a great pizza be sure to check our our super easy to make Homemade Chorizo Sausage . It goes amazing well as a flavourful pizza topping…even all on its own.
Like this prosciutto pizza recipe?
Check out the other great pizza ideas in our Pizza Category.
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You may also want to try our popular recipe for Pizza Lasagna.
- 4 cups flour
- 1/2 tsp instant rise yeast
- 1 1/2 cups lukewarm water
- 2 tsp sea salt
- 6-8 large vine ripened tomatoes diced
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- 3 cups Roasted Tomato Jam
- 4 tbsp balsamic vinegar
- 2 tsp crushed chili sauce or 1 tsp chili flakes optional if you don't like spicy hot sauce or adjust to taste
- sliced grilled chicken
- fresh mozzarella slices
- fresh basil leaves
- thin sliced prosciutto
- pitted kalamata olives
- julienned red peppers
- freshly grated Parmesan cheese
- cracked black pepper
Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl.
Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes.
Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 6-8 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 10 inch rounds.
Toss together all ingredients in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.
You can use the Roasted Tomato Jam as is but for extra flavour and a hit of spice, mix it with the balsamic vinegar and crushed chili paste.
Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Place one round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
Spread sauce over the pizza dough before adding the
sliced grilled chicken
fresh mozzarella slices
fresh basil leaves
thin sliced prosciutto
pitted kalamata olives
julienned red peppers
freshly grated Parmesan cheese
cracked black pepper
Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes before slicing and serving.
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