Prosciutto Ricotta Pizza with Herbs, Arugula & Balsamic Hot Honey

YIELD: Makes 4 servings


For Balsamic Hot Honey:

1/2 cup - balsamic vinegar

1/2 cup - honey

2 small - chili peppers, seeds removed, minced

For Pizza:

1 lb. - refrigerated pizza dough

3 T - olive oil, divided

1/2 cup - Fontina cheese, shredded

1 tsp. - kosher salt, divided

1 tsp. - freshly ground pepper

1/2 cup - ricotta cheese

1 T - honey

1/2 tsp. - nutmeg

2 tsp. - fresh chopped tarragon

1 (4 oz.) package - prosciutto, each piece cut in half

3 cups - arugula

1/2 cup - shaved parmesan


Preheat oven to 425°F.

Combine the balsamic vinegar, honey and chili peppers in a small saucepan and simmer for approx. 15 minutes until the mixture is reduced by about 1/4; set aside to cool.

Roll out the pizza dough onto a sheet pan into a circle, roll the edges a bit. Brush the dough with 1 T of the olive oil, add the Fontina cheese and sprinkle with the salt and pepper. Bake for 10-12 minutes. Remove from the oven.

While the pizza is cooking, mix together the ricotta cheese with the honey, nutmeg and tarragon.

Dollop the ricotta cheese evenly onto the pizza, add the prosciutto and drizzle with the rest of the olive oil, bake for another 6-8 minutes.

Top the pizza with the arugula and parmesan and drizzle with the Hot Balsamic Honey. Enjoy!


You can use pre-cooked pizza crusts or flatbreads for a time saver, just be sure to reduce the cook time.

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