Pizza Margherita with Prosciutto Recipe

Name: Pizza Margherita with Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Active Dry Yeast, 0.25 Ounce Packet; 1 cup Warm Water (110 F/45 C); 2 cups All-purpose Flour; 2 Tablespoons Olive Oil; 1 teaspoon Salt; 2 teaspoons White Sugar; 1 teaspoon Dried Oregano, 1/2 For The Crust And 1/2 For The Sauce; 1 teaspoon Garlic Powder; 1 clove Garlic, Minced; 1 teaspoon Olive Oil; 1- 1/2 cup Canned Crushed Tomatoes; 4 leaves Fresh Basil, Shredded; Salt And Pepper; Corn Meal, To Cover The Baking Sheet Or Pizza Stone; 10 slices Fresh Mozzarella, About A Quarter-inch Thick; 2 slices Prosciutto, Chopped Into Smaller Pieces; Shredded Basil Leaves, To Taste

Servings: persons

1 package Active Dry Yeast, 0.25 Ounce Packet
1 cup Warm Water (110 F/45 C)
2 cups All-purpose Flour
2 Tablespoons Olive Oil
1 teaspoon Salt
2 teaspoons White Sugar
1 teaspoon Dried Oregano, 1/2 For The Crust And 1/2 For The Sauce
1 teaspoon Garlic Powder
1 clove Garlic, Minced
1 teaspoon Olive Oil
1- 1/2 cup Canned Crushed Tomatoes
4 leaves Fresh Basil, Shredded
Salt And Pepper
Corn Meal, To Cover The Baking Sheet Or Pizza Stone
10 slices Fresh Mozzarella, About A Quarter-inch Thick
2 slices Prosciutto, Chopped Into Smaller Pieces
Shredded Basil Leaves, To Taste

1
1.
2
In a small bowl, dissolve yeast in warm water.
3
Let stand until creamy, about 10 minutes.
4
2.
5
In a large bowl, combine 2 cups of flour, olive oil, salt, white sugar, 1/2 teaspoon of oregano, garlic powder and the yeast mixture; stir well to combine.
6
Beat well until a stiff dough has formed.
7
Cover and let rise until doubled in volume, about 30 minutes.
8
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
9
3.
10
While dough is rising, in a pan over medium heat, heat oil.
11
Cook garlic until lightly colored and softened.
12
Add tomatoes, remaining oregano, shredded basil, and salt and pepper and simmer sauce until dough is ready to go.
13
4.
14
Turn dough out onto a baking sheet or pizza stone that has been covered in corn meal.
15
A good idea is to cover your hands in flour first so that the dough doesnt stick too much to your fingers (something I found out after attempting).
16
Spread the dough out to fit your pizza stone or sheet.
17
5.
18
Ladle sauce over the pizza, and place mozzarella, prosciutto, and basil as toppings in any way you like.
19
6.
20
Bake for 20-25 minutes.
21
When done, let sit for a few before slicing and serving (so you dont burn your mouth off!)

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package Active Dry Yeast, 0.25 Ounce Packet, 1 cup Warm Water (110 F/45 C), 2 cups All-purpose Flour, 2 Tablespoons Olive Oil, and more.

Yes, Pizza Margherita with Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Margherita with Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions