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Pizza Prosciutto – Ham Pizza

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’ll show you my Pizza Prosciutto Recipe. 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!

1. Recipe Pizza Prosciutto

Here you can find the recipe with photo preparation steps…

Questions I answer gladly over the comment function at the end of the side.

Pizza Prosciutto

Guidance from chef Thomas Sixt.

Servings 4
Calories 2063
Total Time 60 Min.
Preparation Time 17 Min.
Cook Time 13 Min.

Simple tutorial for baking ham pizza.

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Prosciutto pizza
Pizza Prosciutto – Recipe Image © 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


Yeast dough ingredients in a mixing bowl
Put the yeast dough ingredients in a bowl

Prepare dough

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.

Knead the yeast dough
Knead the yeast dough in the mixing bowl. Dough hooks have proven themselves!

Knead dough

Mix the dough with a hand mixer and knead.

Ball-shaped yeast dough for pizza
Shape the kneaded dough into a ball

Dough ball

Then shape the dough into a ball with your hands.

Mix batter in bowl before rising.
Put the dough in a bowl and cover with a cloth.

Let dough rise

Place the dough back in the bowl, cover with a cloth and put in the oven for 30 minutes.

Preparing tomato sauce made easy.
Oven tomatoes, braised and caramelized tomatoes in a blender.

Tomato sauce

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 slices
Finely chopped champigon slices.

Cut Mushrooms

Cut the mushrooms into thin slices.

Cut the mushrooms into strips
Cut the mushrooms into thin strips.

Cutting option

Then cut the mushrooms into thin strips.

Fresh basil
Prepare the basil leaves

Prepare basil

Remove the leaves from the basil collar.

Mozzarella di Bufala Campana and Parmesan are the first choice for pizza!

Prepare Cheese

Remove the buffalo mozzarella from the packaging, then dry and grate coarsely or pluck finely.

Yeast dough for pizza has risen excellently.
Yeast imps at work, you can smell the activity of the busy dwarfs. That is a real bakery feeling!

Process the dough

After 30 minutes, the dough volume has loosely doubled in the warm oven.

Shape the dough with your hands
Shape the dough and then roll it out.

Process dough

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.

Roll out the pizza dough
Roll out the pizza dough

Roll out dough

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.

Pizza dough freshly placed in the pizza tray round.
If you want it to go quickly, please let the dough rise twice. The first time in the bowl, the second time after rolling out. The yeast dough gnomes reward you with a fluffy and crispy pizza experience 🙂

Baking Tray

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.

Brush with tomato sauce
Spread the yeast dough with tomato sauce.

Spread tomatoes

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.

top pizza
raw pizza dough topped with tomato sauce and mushrooms.

Lay mushrooms

Sprinkle the mushroom strips on top.

Pizza ham raw toppings
Cover the dough with the prepared vegetables and ham. Please do not forget to preheat the oven! © Thomas Sixt Food Photographer

Lay ingredients

Cover with ham, black olives, basil leaves.

Pizza with cheese
Top the pizza with cheese.

Put on cheese

Finally, cover with the grated cheese.

Pizza ham
Pizza ham after baking.

Pizza backen

Now bake in the oven, the cooking time is 10-15 minutes, then serve quickly!

Bon appetito!




2. Nutritional Information

3. Which Ham goes with Pizza Prosciutto?

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.

3.1 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

3.2 Variant with Air-Dried Prosciutto Crudo

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

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

4. Select Cheese for Pizza Prosciutto

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.

5. 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!

5.1 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

5.2 Quickly Prepare Pizza Dough

In the overview the simple steps:

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

5.3 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!

Tip from Chef Thomas Sixt

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

6. Tips for Preparing Ham Pizza in the Oven at Home

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.

Pizza baking tips for home from chef Thomas Sixt

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!

7. More Ideas from the Baking Tray

Comments, Cooking Questions and Answers

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