White Pizza with Prosciutto & Blue Cheese Recipe
A delicious take on white pizza, made brick oven style. Sweet, roasted garlic, tangy blue cheese and fresh mozzarella are the perfect companions for salty prosciutto, caramelized onions and fresh sage!
How to Make the Best White Pizza with Prosciutto & Blue Cheese
This white pizza with prosciutto and blue cheese offers an elegant twist on the classic. Unlike traditional red sauce pizzas, this brick oven-style creation features a creamy, garlicky base that lets premium ingredients like tangy blue cheese and salty prosciutto shine. The combination of sweet caramelized onions, aromatic sage, and fresh mozzarella creates layers of sophisticated flavor that work beautifully together.
The beauty of white pizza lies in its simplicity and quality ingredients. Roasted garlic oil replaces traditional tomato sauce, providing a rich, aromatic foundation without overwhelming the palate. Fresh mozzarella tears add delicate creaminess, while blue cheese delivers bold, tangy notes that complement the salty prosciutto perfectly. Each ingredient has its moment to shine.
Whether you’re using a Pizzacraft Pizza Pronto or a traditional pizza stone, this recipe delivers restaurant-quality results at home. The key is proper oven temperature and technique—stretching the dough thin, using a well-seasoned pizza peel, and watching for that perfectly crispy, browning crust. This is a pizza worth the effort.
White Pizza with Prosciutto & Blue Cheese
A delicious take on white pizza, made brick oven style. Sweet, roasted garlic, tangy blue cheese and fresh mozzarella are the perfect companions for salty prosciutto, caramelized onions and fresh sage!
Ingredients
Pizza Base
Toppings
Instructions
Prepare the Dough
- Preheat Pizzacraft Pizza Pronto or a pizza stone in a 500°F oven. Let pizza dough sit at room temperature for 10 minutes to allow for easy stretching.
- Divide pizza dough in two. Using one half of dough, shape into a circle, squeezing the edges and moving in a circular motion.
- Using your knuckles and finger tips, stretch the dough while continuing to move in a circular motion. Dough should be thin enough at the center to see light through the dough.
- Once dough is stretched to about 10-12" diameter, sprinkle pizza peel heavily with cornmeal. Lay dough on top of peel. Drizzle with 2 tablespoons of the garlic oil.
Assemble the Pizza
- Divide the fresh mozzarella in half. Tearing small pieces with your fingers, add pieces of mozzarella randomly over the dough. Do the same with the blue or gorgonzola cheese.
- Taking one slice of prosciutto at a time, tear two slices into smaller pieces and spread randomly over the cheese.
- Using half the full amount of caramelized onions, sprinkle over the pizza. Repeat with the fresh sage.
Bake
- Slightly shake the pizza peel to see if any parts of the dough are stuck. If there are, lightly lift the dough and toss a little cornmeal underneath.
- Place pizza peel at the back of the oven. Shake the peel until the far most part of the pizza touches the stone. At that point you should be able to remove the peel in one fast, swift motion.
- Depending on your oven temp, cook for 10-15 minutes and then rotate the pizza. Cook for an additional 10-15 minutes until the outside crust is brown. The pizza is perfectly cooked if crispy enough to stand on its end.
Notes
- See notes on the recipe source for directions on making roasted garlic oil and caramelized onions.
- This recipe uses a Pizzacraft Pizza Pronto, but can be adapted for a regular pizza stone in a standard oven.
- For best results, use high-quality prosciutto di parma and freshly torn sage.