Pizza Prosciutto – Ham Pizza

Today I’ll show you my recipe Pizza Prosciutto. You can prepare the popular mafia cake in different variations.

Cooked ham pizza or pizza with air-dried ham (crudo) and rocket, you have to make this decision yourself!

In this article I’ll show you how to prepare it step by step with lots of photos to whet your appetite.

Now quickly listen to the music, I like to hear Pavarotti when kneading dough, the dough is definitely getting better!

The preparation of vegetable pizza I show you somewhere else. © Thomas Sixt Food Photographer

1. Which Ham is the best?

To make the selection easier for you I have prepared an overview for you here…

CheeseHam Note
Mozzarella or other cheese (see cheese table)Italian boiled ham cut into thin slices.Ham and cheese baking together
Parmesan cheese finely gratedAir-dried ham, cut into wafer-thin slices.Place the ham, rocket salad and parmesan on top after baking.

1.1 Variants with cooked Ham

For the cooked ham pizza, proceed as described in the recipe below. The ham bakes with the remaining ingredients covered with cheese.

Close-up of ham pizza. © Thomas Sixt Food Photographer

1.2 Variant with air-dried Prosciutto crudo

For the variant with air-dried ham I have the simple instructions here:

  • I recommend you a not too long matured, wafer thinly sliced Parma ham
  • Cover your pizza dough only with tomato sauce and mushrooms
  • You can’t put on much mozzarella in addition.
  • Now off into the oven!
  • Final, shortly before serving, place the Parma ham slices and rocket on top and sprinkle with Parmesan cheese.
  • Sprinkle with cold olive oil and serve quickly.

In the variant with air-dried ham, do not bake ham with the baked ham but place on top after baking.. © Thomas Sixt Food Photographer

2. I recommend this Pizza Cheese to you!

You can use any cheese you like. Here you will find a good selection:

Cheese NameTasteFeeling
Mozzarellalight, finewonderful
Mozzarella di Bufala Campanalight, finedelicious
Parmesanstrong flavourperfect
Pecorinostrong flavourperfect
Dutch cheese like Goudato heavy🙁

Mozzarella di Bufala Campana and Parmesan are the first choice for gourmet pizza! Sprinkle the raw ham pizza with thin, planed Parmesan slices after baking and laying on the rocket.

3. Preparing Italian Pizza Dough

Today we leave the finished dough on the shelf and show the delivery service the cold shoulder! Here follows my concentrated information load of pizza dough tips, after all I’m waiting for an invitation from you!

Flour for pizza dough…Ideal is type 405!

Best dough guidance… Let the yeast dough rise in the fridge for 24 hours.

Freeze pizza dough? Better freshen it up!

Dough secret tip… use mineral water!

3.1 Ingredients for the yeast dough

  1. flour type 405 (organic product is the best!)
  2. fresh yeast
  3. lukewarm water or mineral water
  4. olive oil
  5. salt
  6. brown sugar

Yeast dough kneading in the mixing bowl. Please use kneading hooks! © Thomas Sixt Food Photographer

3.2 Quickly prepare Pizza Dough

In the overview the simple steps:

  • Knead the ingredients with the kneading hooks and then form a dough ball.
  • Cover the dough with a damp kitchen towel and place in the oven.
  • Leave your yeast dough to rise for about 30 minutes at a maximum temperature of 30°C.

If you cannot adjust your stove below 50°C, please use only the light. Turning on the light switch usually generates enough heat so that the dough can go well.

The yeast weights are at work…You can even smell the activity of the diligent dwarves. This is real bakery feeling! © Thomas Sixt Food Photographer

After 30 minutes I recommend to knead the dough with some flour and roll it out.

Then I bring the dough with a thickness of approx. 3 mm on the baking sheet with baking paper or on the pizza trays.

I let my dough rise again for about 15 minutes.

If your schedule allows, please let the dough go twice. First in the bowl, then after rolling out. The yeast dough dumplings will have more time and your pizza base will be delicious! © Thomas Sixt Food Photographer

3.3 Preparing yeast dough using the 24-hour method

Prepare the yeast dough with room-warm sparkling mineral water. Then cover and leave to “rise” in the refrigerator for up to 24 hours.

Yeast dough according to the 24-hour method: A digestible and pleasant dough with a super Italian feeling!

Basically, you can let the pizza dough rise for up to 48 hours. Afterwards please bake!

I pack the dough ball loosely in foil or use a pot with lid as a storage place. The yeast dough can then be put in the fridge. © Thomas Sixt Food Photographer

4. Bake the Pizza in your Home Oven

What is the ideal temperature? Do I have to preheat the oven? Here is a summary of the pizza oven secrets:

  1. Use baking trays with baking paper or coated pizza trays
  2. Pizza stones need a long preheating time. Therefore, please use only if your time allows!
  3. Preheat the oven to at least 220°C, a real pizza oven will reach more than 300°C depending on the design.
  4. In my experience, the best way to bake a pizza is hot air in combination with top/bottom heat.

How many degrees does a pizza need? The temperature range between 200 and 210°C is optimal!

Why is top/bottom heat with hot air good? Because in a real pizza oven there is not only high heat but also a flow of air.

Let us now take care of the preparation…

Cover the dough with the prepared vegetables and ham. Do not forget to preheat the oven! © Thomas Sixt Food Photographer

Now get to the table, dinner’s ready!

5. You can find the Recipe here

Here you can find the recipe with photo preparation steps… Questions I answer gladly over the comment function at the end of the side.

Print Recipe
5 from 14 votes
5 from 14 votes
Pizza Prosciutto
Pizza Schinken Schritt für Schritt selber zubereiten. Anleitung von Kochprofi Thomas Sixt. Gelingsicheres Chefkoch Rezept.
Prep Time17 mins
Cook Time13 mins
Total Time1 hr
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 4 Portions
Calories: 2063kcal
Author: Thomas Sixt
Pizza Dough
  • 500 g flour I take type 405
  • 30 g yeast or 1 pack dry yeast I prefer fresh yeast
  • 3 pinches sugar I use brown sugar
  • 230 - 250 ml lukewarm water or mineral water
  • 4 tbs oliv oil
  • 1/4 tsp salt
Tomaten Sauce
  • 1 can tomatoes
  • 1 pc onion
  • 1 pc clove of garlic
  • some salt
  • some pepper
  • some sugar
  • some thyme or Oregano
  • 1 pc tomato a big one
  • 1 can chopped tomatoes
  • 5 pinches salt
  • 5 pinches black pepper
  • 3 pinches sugar
  • 100 g fresh mushrooms
  • 15 pc black olives
  • 2-3 packages Mozzarella see cheese table
  • 1 twig rosemary
  • 1 pinch chilli flakes
  • 1 tbs oliv oil or herb oil
  • 100-150 g ham
  • Preheat the oven to approx. 30 °C. You can switch on the light in the oven, as a rule the temperature development is sufficient. Sieve the flour freshly through a fine sieve and place in a mixing bowl, adding the remaining ingredients for the yeast dough.
  • Mix the dough with a hand mixer and knead.
  • Then shape the dough into a ball with your hands.
  • Place the dough back in the bowl, cover with a cloth and put in the oven for 30 minutes.
  • Prepare the tomato topping: You can season the chunky tomatoes directly with salt, pepper and sugar or sweat a mixture of onion cubes and garlic cubes and refine the tomato sauce accordingly.
  • Cut the mushrooms into thin slices.
  • Then cut the mushrooms into thin strips.
  • Remove the leaves from the basil collar.
  • Remove the buffalo mozzarella from the packaging, then dry and grate coarsely or pluck finely.
  • After 30 minutes, the dough volume has loosely doubled in the warm oven.
  • Remove the pizza dough from the oven and knead with your hands. Add flour if necessary. Shape the dough into a ball and then shape into a flat cake with your hands.
  • Now you have to make up your mind! Prepare the dough either on the baking tray with baking paper or with coated pizza trays. Roll out the dough to a thickness of 2-3 mm on baking paper and lay it on the trays.
  • Put the baking tray or pizza tray with the dough back in the oven and leave to rise at 30° C for at least 15 minutes.
  • Remove the pizza trays from the oven and preheat the oven to 220°C top/bottom heat or combination hot air. Spread the prepared tomatoes thinly on the pizza dough.
  • Sprinkle the mushroom strips on top.
  • Cover with ham, black olives, basil leaves.
  • Finally, cover with the grated cheese.
  • Now bake in the oven, the cooking time is 10-15 minutes, then serve quickly! Bon appetito!

6. Calories and Nutritional Values

Nutrition Facts
Pizza Prosciutto
Amount Per Serving
Calories 2063 Calories from Fat 963
% Daily Value*
Fat 107g165%
Saturated Fat 15g94%
Trans Fat 0.003g
Polyunsaturated Fat 14g
Monounsaturated Fat 73g
Cholesterol 18mg6%
Sodium 958mg42%
Potassium 1119mg32%
Carbohydrates 214g71%
Fiber 13g54%
Sugar 8g9%
Protein 63g126%
* Percent Daily Values are based on a 2000 calorie diet.

7. More Ideas from the Baking Tray

Tuna Pizza
Vegetable Pizza

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!