White Pizza with Prosciutto

There’s something undeniably comforting about a homemade pizza that isn’t drowning in tomato sauce—a white pizza, creamy and indulgent, with just the right balance of cheese, herbs, and savory prosciutto. I remember the first time I tried this version: it was late one Saturday night, the kitchen smelling like roasted garlic and bubbling cheese, and I couldn’t resist sneaking slice after slice straight from the oven. White pizza has been around in Italian kitchens for decades, often called pizza bianca in Rome, and it’s beloved for its rich simplicity. The creamy base allows the toppings to shine, making every bite feel luxurious but still approachable for a cozy weeknight at home.

Today, I want to share my version of White Pizza with Prosciutto—a recipe that’s easy enough for beginners but has that little wow factor that makes it perfect for dinner parties, family nights, or even a quiet solo indulgence. By the time you’re done, you’ll have a golden, bubbly pizza with delicate ribbons of prosciutto, a hint of garlic, and melted cheese that stretches with every bite. Trust me—it’s magic on a plate.

Prep Time & Cook Time

• Prep time: 20 minutes (plus 30 minutes if making dough from scratch)
• Cook time: 12–15 minutes
• Total time: About 45 minutes–1 hour

Ingredients

For the dough:

• 1 lb (450 g) pizza dough, store-bought or homemade
• 1 tsp olive oil, for greasing

For the white sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup (240 ml) whole milk
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional, adds warmth)

Toppings:

• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 oz (115 g) thinly sliced prosciutto
• 1 cup fresh arugula (optional, for garnish)
• 1 tsp olive oil, for drizzling
• Red pepper flakes (optional, for a slight kick)

Instructions

Step 1: Preheat & Prep
Start by preheating your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now—it will make your crust crispier. While the oven warms, lightly flour your countertop and roll out the dough into a roughly 12-inch circle or rectangle. Don’t worry about perfection here—homemade pizza has charm in its irregular shape! Brush the dough lightly with olive oil to prevent the sauce from soaking in too much.

Step 2: Make the White Sauce
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it brown, or it’ll taste bitter. Sprinkle in the flour and whisk constantly for a minute to cook out the raw taste. Slowly add the milk, continuing to whisk until smooth. Season with salt, pepper, and a pinch of nutmeg. Cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes. This creamy sauce is the foundation of your white pizza, giving it richness and flavor without overpowering the toppings.

Step 3: Assemble the Pizza
Spread the white sauce evenly over your prepared dough. Sprinkle mozzarella and Parmesan evenly on top, leaving a small border around the edges. Layer the prosciutto slices delicately—this is your chance to create a beautiful presentation. If you’re using a pizza stone, transfer the pizza onto a lightly floured peel and slide it onto the stone. If using a baking sheet, just place it in the oven directly.

Step 4: Bake to Perfection
Bake for 12–15 minutes, or until the cheese is bubbling and the edges of the crust are golden brown. Keep an eye on it; ovens vary, and you want a slightly crisp crust without burning the delicate white sauce.

Step 5: Garnish & Serve
Once out of the oven, add fresh arugula, a drizzle of olive oil, and a sprinkle of red pepper flakes if you like a touch of heat. Let the pizza rest for a couple of minutes before slicing—this helps the cheese set just enough so it doesn’t slide off every slice.

Tips & Tricks

• Cheese swaps: Try fontina or gruyère for a nuttier flavor.
• Vegetarian option: Replace prosciutto with caramelized onions, roasted mushrooms, or sun-dried tomatoes.
• Extra crispy crust: Pre-bake the dough for 5 minutes before adding toppings.
• Don’t rush the sauce: A slow, whisked white sauce ensures creaminess without lumps.

Serving Suggestions

White pizza pairs beautifully with a light salad—think arugula with lemon vinaigrette or a simple mixed greens salad. For drinks, a crisp white wine like Pinot Grigio or a sparkling soda works perfectly. Leftovers are also great the next day; warm slices in a skillet for a few minutes, and you’ll get that fresh-from-the-oven taste again.

Nutritional Info (per slice, serves 4)

• Calories: ~420 kcal
• Protein: 20 g
• Carbs: 35 g
• Fat: 22 g

Health Benefits:

• Prosciutto provides protein and some essential minerals like zinc and iron.
• Mozzarella & Parmesan are rich in calcium for strong bones.
• Arugula adds vitamins A, C, and K, along with antioxidants. Even a small garnish can give your pizza a fresh boost.

Storage & Reheating

• Refrigeration: Store leftover pizza in an airtight container for up to 3 days.
• Freezing: Wrap individual slices tightly in foil and freeze for up to 2 months.
• Reheating: Use a skillet over medium heat or a 350°F oven for 5–7 minutes to keep the crust crisp and the cheese melty. Avoid microwaving—it makes the crust chewy.

Final Thoughts

White Pizza with Prosciutto is comfort food with a touch of elegance, perfect for both a quiet night in or impressing friends at a casual dinner. The creamy sauce, melty cheese, and savory prosciutto come together in a way that’s simple yet indulgent, and once you try it, I promise you’ll be making it again and again. Give it a go, enjoy it fresh from the oven, and savor every cheesy, garlicky bite—you might just find this becomes your new favorite pizza night tradition.