Proscuitto Pizza - Wine & Spirits Magazine

Proscuitto Pizza


Pizza Dough (1-8 ounce ball and 12 inch pizza)

  • 68 g King Arthur 00 flour
  • 68 g high gluten flour
  • 1 g instant dried yeast
  • 4 g olive oil
  • 2 g salt
  • 90 g water

Horseradish Ricotta

  • 3 1/2 oz Calabro ricotta
  • 1 tbsp grated fresh horseradish
  • 1 tsp rosemary, chopped
  • Salt and black pepper to taste


  • 2 oz calabro mozzerella, thinly sliced
  • Poppy seeds
  • 1 oz grated fresh horseradish
  • Chopped rosemary
  • Olive oil
  • 16 slices of La Quercia proscuitto


For the dough:

  • Mix all ingredients together for 15 minutes in a kitchen aid mixer with a dough hook. Place in an oiled container, cover and let rest over night. Portion the dough into 8 ounces and gently form in a ball. Place on floured paper and cover and let rest for 5 hours.
  • Heat oven to 600 degrees Fahrenheit with a pizza stone in it.

For the Horseradish Ricotta:

  • Mix all ingredients up to mozzarella together.

For the pizza:

  • Stretch dough to 12 inches across on a wooden peel covered with 00 flour. Top dough with ricotta mix, Calabro Mozzarella and salt.
  • Cook until golden and base crispy.
  • Garnish with poppy seeds, grated fresh horseradish, chopped rosemary, olive oil and la Querica prosciutto. Cut pie into 6-8 pieces.

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