Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ball pizza dough (14 oz / 400 g), room temperature
- 2 tsp olive oil (for the pan and crust)
- 1/2 cup whole-milk ricotta (120 g)
- 1/4 cup heavy cream (60 ml)
- 1/4 cup finely grated Parmesan (25 g), plus extra to finish
- 1 small garlic clove, finely grated or pressed
- 1/4 tsp fine sea salt, plus more to taste
- 6 oz low-moisture mozzarella, shredded (170 g)
- 3 oz thinly sliced prosciutto, cut into ribbons (85 g)
- 1 tbsp truffle oil (15 ml), plus extra to taste
- Freshly cracked black pepper
- Optional: small handful baby arugula and fresh herbs (thyme or parsley)
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes.
- 2. Let pizza dough rest at room temperature for 20–30 minutes so it is relaxed and easy to stretch.
- 3. Stir together ricotta, heavy cream, Parmesan, garlic, and salt until smooth and spreadable.
- 4. Stretch dough to a 12-inch round, place on a lightly oiled parchment sheet or pizza peel, and brush the edge with a little olive oil.
- 5. Spread creamy white base over dough, leaving a 1-inch border, then top evenly with shredded mozzarella.
- 6. Bake 8–10 minutes until the crust is deeply golden and the cheese is bubbling with browned spots.
- 7. Immediately top with prosciutto ribbons, drizzle with truffle oil, shower with Parmesan and cracked black pepper, add optional arugula, slice, and serve hot.
Why You’ll Love This Recipe
- Creamy, luxurious white sauce and melty mozzarella create a rich, velvety base.
- Delicate prosciutto ribbons and aromatic truffle oil feel restaurant-fancy but are easy to pull off at home.
- Ready in about 30 minutes if you start with store-bought dough.
- Perfect for date-night, small dinner parties, or when you want a seriously indulgent pizza.
Grocery List
- Produce: 1 small garlic clove, optional baby arugula, optional fresh thyme or flat-leaf parsley.
- Dairy: Whole-milk ricotta, heavy cream, Parmesan cheese, low-moisture mozzarella, optional extra Parmesan.
- Pantry: Pizza dough, olive oil, truffle oil, fine sea salt, freshly ground black pepper.
Full Ingredients
Pizza Dough
- 1 ball pizza dough (14 oz / 400 g), homemade or store-bought, brought to room temperature for 20–30 minutes
Creamy White Base
- 1/2 cup whole-milk ricotta cheese (120 g)
- 1/4 cup heavy cream (60 ml)
- 1/4 cup finely grated Parmesan cheese (25 g)
- 1 small garlic clove, very finely grated or pressed
- 1/4 tsp fine sea salt, plus more to taste
- Pinch freshly ground black pepper (optional, to taste)
Toppings & Finish
- 6 oz low-moisture mozzarella, shredded (170 g)
- 3 oz thinly sliced prosciutto, cut into long ribbons (85 g)
- 1 tbsp truffle oil (15 ml), plus up to 1 extra tsp to taste
- 2 tbsp finely grated Parmesan cheese (about 10 g), for finishing
- 1/2–1 tsp freshly cracked black pepper, to taste
- 2 tsp olive oil (for brushing crust and oiling parchment or pan)
- Optional garnish: small handful baby arugula
- Optional garnish: 1 tsp fresh thyme leaves or 1 tbsp chopped flat-leaf parsley
Step-by-Step Instructions
Step 1: Preheat your oven and stone
Place a pizza stone or an inverted heavy baking sheet on the middle oven rack. Preheat the oven to 500°F (260°C) (or as hot as your oven safely goes) for at least 20–30 minutes. This high, sustained heat is key to a crisp, well-browned crust.
While the oven heats, remove your pizza dough from the fridge and let it rest at room temperature, still covered, for 20–30 minutes. This relaxes the gluten and makes the dough much easier to stretch without springing back.
Step 2: Make the creamy white base
In a medium bowl, add the ricotta, heavy cream, and finely grated Parmesan. Stir with a spoon or small whisk until completely smooth and no lumps of ricotta remain.
Add the grated garlic and fine sea salt, and a small pinch of black pepper if you like. Taste and adjust salt as needed. The mixture should be lightly seasoned but not overly salty, since prosciutto and Parmesan on top will add more saltiness later.
Set the creamy base aside. It will thicken slightly as it stands, which helps it spread nicely over the dough without running.
Step 3: Prepare the prosciutto and garnishes
Stack the slices of prosciutto and use a sharp knife to cut them into long, thin ribbons about 1/2 inch (1 cm) wide. Gently separate the ribbons with your fingers so they are loose and ready to scatter over the pizza after baking.
If using baby arugula and fresh herbs, rinse and dry them thoroughly, then chop the herbs if needed. Keep them aside to finish the pizza just before serving, so they stay bright and fresh.
Step 4: Stretch the dough
Cut a piece of parchment paper slightly larger than a 12-inch circle and lightly brush or rub it with a little olive oil. This helps keep the dough from sticking and makes it easy to slide onto the hot stone or pan.
Place the dough on a lightly floured surface. Using your fingertips, gently press it into a small disk, then pick it up and stretch it by rotating and letting gravity pull it down, or by pressing and pushing from the center outward on the counter. Aim for a 12-inch (30 cm) round with a slightly thicker edge for the crust. Avoid using a rolling pin if you can; pressing and stretching keeps more air in the dough for a lighter texture.
Transfer the stretched dough to the oiled parchment. If it shrinks back a bit, let it rest for 3–5 minutes, then gently stretch again. Brush the outer 1-inch border lightly with olive oil to encourage a golden, flavorful crust.
Step 5: Assemble the Truffle Prosciutto Bianca
Give your creamy white base a quick stir, then spoon it onto the dough. Use the back of a spoon to spread it evenly, leaving the oiled 1-inch border bare for the crust. You should have a thin but complete layer; avoid piling it too thickly in the center so the pizza does not become soggy.
Sprinkle the shredded mozzarella evenly over the cream base. If you like, you can keep the very center a little lighter on cheese to help the dough bake through. At this stage, do not add the prosciutto or truffle oil; those go on after baking so the prosciutto stays tender and the truffle aroma stays bright.
Step 6: Bake until bubbly and golden
Slide the pizza, still on the parchment, onto the preheated stone or inverted baking sheet. Bake for 8–10 minutes, rotating the pizza halfway through if your oven has hot spots.
The pizza is done when the crust edge is deeply golden with some darker browned spots, the cheese is melted and bubbling, and small golden patches appear on the mozzarella. If the crust looks pale, give it another 1–2 minutes, watching closely.
Use a pizza peel or the edge of the baking sheet to carefully remove the pizza (and parchment) from the oven. Transfer to a cutting board.
Step 7: Finish with prosciutto, truffle oil, and pepper
Working quickly while the pizza is still hot, drape the prosciutto ribbons evenly over the melted cheese. The residual heat will gently warm and soften the prosciutto without drying it out.
Drizzle the top with 1 tbsp truffle oil, moving your hand back and forth so it falls in a thin stream rather than large puddles. Start with the measured tablespoon, then taste a small bite before adding up to an extra teaspoon if you want a stronger truffle flavor.
Shower the pizza with the extra grated Parmesan and a generous amount of freshly cracked black pepper. Add a small handful of baby arugula and a sprinkle of fresh thyme or parsley if using.
Let the pizza rest for 1–2 minutes so the cheese settles slightly, then slice into 6–8 wedges and serve immediately while hot and fragrant.
Pro Tips
- Use very hot, thoroughly preheated equipment. A stone or heavy baking sheet that is fully heated (20–30 minutes) makes the biggest difference between a soggy and a crisp crust.
- Do not overload the sauce. A thin, even layer of the creamy base is all you need. Too much will weigh down the center and keep the dough from baking properly.
- Add prosciutto and truffle oil after baking. Heat dulls truffle aroma and can dry prosciutto. Finishing the pizza with them keeps their flavor intense and luxurious.
- Stretch, do not roll. Gently stretching the dough (rather than using a rolling pin) keeps more air in the crust so it bakes up light and bubbly.
- Season thoughtfully. Prosciutto, Parmesan, and truffle oil are all bold. Keep salt in the white base moderate and taste as you go.
Variations
- Mushroom Truffle Prosciutto Bianca: Before baking, scatter 1 cup thinly sliced cremini or shiitake mushrooms (briefly sautéed in olive oil and cooled) over the creamy base, then top with mozzarella. Finish with prosciutto and truffle oil as directed.
- Arugula & Lemon Finish: Toss a big handful of baby arugula with 1 tsp olive oil, a squeeze of lemon juice, and a pinch of salt. Pile it onto the hot, finished pizza along with the prosciutto for a peppery, bright contrast.
- Mini Flatbreads for Parties: Divide the dough into 3–4 smaller balls, stretch into oval flatbreads, and reduce baking time slightly. Finish each with prosciutto ribbons and a light drizzle of truffle oil for elegant individual servings.
Storage & Make-Ahead
Leftover pizza can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. For best texture, reheat slices on a baking sheet at 400°F (200°C) for 7–10 minutes until the crust is crisp and the cheese is hot. The prosciutto will cook a bit more on reheating; if you prefer it soft, you can peel it off before reheating and add fresh prosciutto afterward.
The creamy white base can be made up to 2 days in advance and stored in the fridge in a covered container. Stir well before using; you may need to loosen it with 1–2 tsp of cream or milk.
Pizza dough can be made ahead and cold-fermented in the refrigerator for 24–72 hours for even better flavor and texture. Bring it back to room temperature before stretching.
Nutrition (per serving)
Approximate values for 1 serving (based on 3 servings per pizza): about 630 calories, 29 g protein, 30 g fat, 58 g carbohydrates, 2 g fiber, and 1,350 mg sodium. Actual values will vary based on specific brands of dough, cheeses, prosciutto, and how much truffle oil and finishing cheese you use.
