Prosciutto Pizza with Roasted Red Peppers, Mozzarella, and Balsamic Glaze
This Prosciutto Pizza with Roasted Red Peppers, Mozzarella, and Balsamic Glaze is a flavor-packed white pizza with a sweet-savory finish.
Golden, crisp crust meets creamy cheese, smoky prosciutto, and bright balsamic syrup in this stunning yet simple pizza, perfect for any season.
Ingredients That Make This Prosciutto Pizza Shine
Pizza dough – The base of this recipe, providing the crisp, chewy texture essential to a great pizza.
Prosciutto – Brings a delicate saltiness and melt-in-your-mouth texture, intensifying with heat.
Roasted red peppers – Add sweet, smoky notes that balance the savory richness of the other toppings.
Fresh mozzarella – Offers creamy pockets that melt beautifully and toast to golden perfection.
Balsamic vinegar – Reduced into a glaze, it adds a sweet-tart contrast that lifts every bite.
Chopped chives or basil – Finish the pizza with fresh, herbal brightness that cuts through the richness.
Simple Steps to the Perfect Prosciutto Pizza
Start by making a quick balsamic glaze, simmering vinegar until thick and syrupy. Stretch your pizza dough, brush it with oil, and season with herbs, salt, and pepper.
Top with torn prosciutto, roasted red peppers, and diced mozzarella. Bake until bubbling and golden, then drizzle with balsamic glaze and finish with chives or basil.
Prosciutto Pizza Tips & Flavorful Twists
For the best results, allow your dough to come to room temperature before stretching—it makes shaping easier and avoids tears. Don’t crowd the pizza with toppings; light layers ensure even cooking. If using a baking steel or stone, broiling at the end enhances that pizzeria-style char. For variation, try adding thinly sliced red onion or swapping chives for arugula tossed in lemon juice.
How to Store Leftovers of This Prosciutto Pizza
Leftover pizza keeps well for up to 3 days in the fridge, stored in an airtight container. Reheat slices in a hot skillet or 375°F oven for 5–7 minutes to restore crispness. Avoid microwaving, which softens the crust. The balsamic glaze can be stored separately in a sealed jar at room temperature for up to a week.
Frequently Asked Questions
Can I make this pizza with store-bought balsamic glaze?
Yes, store-bought balsamic glaze works well if you’re short on time—just drizzle it on after baking.
Is it okay to use shredded mozzarella instead of fresh?
Absolutely. Use about 1 heaping cup of low-moisture shredded mozzarella for a firmer, less watery texture.
Do I need a pizza stone or steel to make this recipe?
No, a baking sheet works just fine, but a stone or steel yields a crisper crust if available.
What can I serve with this pizza?
Pair with a simple arugula salad or a light white wine like Pinot Grigio to complement the rich toppings and sweet balsamic glaze.
Would you like a printable recipe card or a wine pairing guide to go with this dish?
Prosciutto Pizza with Roasted Red Peppers, Mozzarella, and Balsamic Glaze
Ingredients
- For the balsamic glaze
- ½ cup balsamic vinegar
- For the pizza
- 3 or 4 thin slices prosciutto
- Kosher salt
- Extra-virgin olive oil
- ½ to ⅔ cup thinly sliced jarred roasted red peppers
- Dried Italian herb blend Italian seasoning
- 4 to 6 ounces fresh mozzarella cheese diced
- Freshly ground black pepper
- 1 tablespoon chopped fresh chives or basil
- 1 14- to 16-ounce ball pizza dough
Instructions
- Preheat the oven to 500°F if using a baking sheet, or to its highest setting if using a baking stone or steel; position the stone in the top third or the steel in the bottom third before preheating and allow at least 30 minutes. When using a stone or steel, switch to Broil on high once preheating is complete.
- To prepare the balsamic glaze
- Place the balsamic vinegar in a small saucepan and bring it to a boil over high heat. Lower the heat to medium-low and simmer for 6 to 8 minutes until it thickens to the consistency of syrup and can coat the back of a spoon. Promptly transfer the glaze into a heatproof ramekin using a rubber spatula; you should yield approximately ¼ cup.
- To assemble and bake the pizza
- Roll or stretch the dough into a 12- to 14-inch round and position it on a baking sheet or a floured pizza peel if using a stone or steel. Use a fork to prick the dough surface, then apply a thin layer of olive oil, ensuring full coverage to the edges. Generously season with salt, a couple of turns of pepper, and a pinch or two of dried Italian herbs.
- Tear the prosciutto into bite-size pieces and scatter across the surface. Follow with roasted red peppers and then sprinkle with diced mozzarella. Finish with a second light seasoning of salt and pepper.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese shows browned patches—8 to 10 minutes for a baking sheet, or 5 to 8 minutes if using a stone or steel.
- Once out of the oven, immediately drizzle half the balsamic glaze over the pizza. Garnish with chopped chives, slice, and serve warm.
