Herbed Prosciutto Tomato Onion White Pizza

  • Author: The Kitchen Whisperer

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  • 45 large roma tomatoes, sliced into 1/4” slices
  • 10 slices of Prosciutto, thinly sliced
  • 1/2 of a medium-sized red onion, sliced thin
  • 2 cups freshly shredded mozzarella
  • 1 cup freshly shredded parmesan
  • 1 cup freshly shredded Gruyere or Jarlsberg
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon coarse salt

Herbed oil

  • 1/4 cup olive oil
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder


  1. Follow the instructions on making the pizza dough.
  2. Thirty minutes before baking (and the dough is ready), place a pizza stone on the lower third rack or invert a metal pan and place on the rack.
  3. Preheat oven to 500F for 30 minutes. *if using a pizza screen, do not preheat the screen but place the oven rack on the lower third rung.
  4. If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
  5. Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
  6. Spread the herbed oil all over the dough leaving a 1/2” rim. *Note: reserve ~2 tablespoon of the herbed oil to drizzle over top.
  7. Evenly distribute the prosciutto.
  8. Add the cheeses, onions and then tomatoes.
  9. Sprinkle with ½ teaspoon oregano, salt and pepper.
  10. Drizzle the reserved 2 tablespoon herbed oil over top.
  11. Bake on the lower rack for 8 minutes or until the crust is golden brown.


To even Fancy Schmancy this even more, when the pizza is done add some arugula on top!

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