Four Cheese Prosciutto Pizza


  • 8 tbs extra virgin olive oil
  • 6 shallots, minced
  • 1 lb fresh or frozen pizza dough
  • 2/3 cup chunky marinara sauce, fresh or bottled
  • 3 oz provolone cheese, chopped
  • 1/4 lb crumbled feta cheese
  • 1/2 cup Asiago cheese, chopped
  • 3 oz prosciutto, cut into strips
  • 1 cup tomatoes, peeled, seeded and diced
  • 1/2 cup fresh Parmesan cheese
  • 1 cup fresh parsley, chopped
  • 2 tbs red wine vinegar
  • Preheat oven to 450 degrees.
  • Heat 1 and 1/2 tbs oil in a medium skillet over moderate heat.
  • Add shallots and cook, stirring occasionally, until golden. Transfer to a bowl and cool.
  • Divide dough in half. Roll out each half on a lightly floured surface into a 12 inch round.
  • Transfer to a pizza peel or a baking sheet and spread half the sauce on each crust.
  • Sprinkle the provolone, feta and asiago evenly over the sauce.
  • Top with prosciutto and the cooked shallots.
  • Bake in the oven for 10 minutes. (note it is best to cook pizza on a pizza stone)
  • While pizza is baking, combine tomatoes, Parmesan, parsley, olive oil, vinegar along with salt and pepper to taste.
  • Topp cooked pizza with tomato mixture and serve.
  • Makes 2 12 inch pizzas.

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