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?
Ingredients
- 300 g Linsen
- 3 Möhre n
- 2 Kartoffel n
- 125 g Speck geräucherter
- 1 ½ Liter Fleischbrühe
- Salbei
- Rosmarin
- Salz und Pfeffer
- evtl. Würstchen Wiener
Instructions
- Die Linsen am besten am Abend vorher in kaltem Wasser einweichen.
- Am nächsten Tag die Linsen abseihen und in einen Topf geben. Möhren und Kartoffeln waschen, schälen und in Würfel schneiden. Mit der Fleischbrühe und dem gewürfelten Speck zu den Linsen hinzufügen. Den Eintopf 25 bis 30 Minuten kochen.
- Zum Schluss mit Salz, Pfeffer, Salbei und Rosmarin abschmecken. Ich nehme immer getrocknete Kräuter, man kann auch gerne frische nehmen.
- Für die Kinder gibt es immer noch Wienerle dazu.