Prosciutto Pizza Parma

  • Author: The Kitchen Whisperer

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  • 1 16 ounce Best Pizza Dough
  • 3 cups fresh shaved Parmesan cheese
  • 1/23/4 cup Tuscan Herbed Oil
  • 2 cups cocktail or cherry tomatoes, halved
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 23 cups baby arugula
  • 810 slices prosciutto


  1. Follow the instructions on making the pizza dough.
  2. Preheat the oven to 400F.
  3. Place the cocktail tomatoes on a baking sheet, drizzle with olive oil, salt and pepper. Gently stir around with your hands.
  4. Roast for 15-20 minutes.
  5. Remove from oven and plate to rest.
  6. 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.
  7. Raise the oven temp 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.
  8. 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.
  9. Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
  10. Drizzle the Tuscan Herbed Oil over the crust to a 1/2” rim for the crust.
  11. Bake on the lower rack for 4 minutes.
  12. Remove from oven and top with 2 cups of cheese and roasted tomatoes.
  13. Return to oven and bake for an additional 4-6 minutes or until the crust is golden brown.
  14. Remove from the oven, top with arugula, prosciutto and remaining cheese.
  15. Return to oven for 1 minute (just enough to get the Parmesan to soften slightly).
  16. Remove from oven and drizzle additional Tuscan Herbed Oil over top.
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