Ingredients:
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2 ½ cups all-purpose flour
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1 teaspoon salt
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1 teaspoon sugar
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1 packet (2 ¼ teaspoons) active dry yeast
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¾ cup warm water
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1 tablespoon olive oil
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1 cup ricotta cheese
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2 fresh mozzarella balls (or burrata for extra creaminess)
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4–6 thin slices prosciutto
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2 tablespoons grated Parmesan
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2 tablespoons olive oil (for topping)
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Fresh basil leaves
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Pinch of red pepper flakes
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Optional: garlic, finely minced
Instructions:
Start by preparing the dough. In a bowl, mix warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes slightly foamy. Add flour, salt, and olive oil, then mix until a dough forms. Knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
Preheat your oven to its highest temperature (around 475–500°F / 245–260°C). If you have a pizza stone or steel, place it in the oven while it heats.
Once the dough has risen, gently stretch or roll it into a round shape. Transfer it onto parchment paper or a lightly floured surface. Spread a layer of ricotta evenly across the dough, leaving a small border for the crust. Tear the mozzarella into pieces and distribute them on top. If you like a hint of garlic, sprinkle a little over the cheese.
Drizzle olive oil over everything and place the pizza in the oven. Bake for 10–12 minutes, or until the crust is golden and puffed, and the cheese is melted and bubbling.
Remove the pizza from the oven and immediately add the prosciutto slices, letting the warmth slightly soften them. Tear open the burrata (if using) and place it in the center for a creamy finish.
Garnish with fresh basil leaves, a sprinkle of Parmesan, and a pinch of red pepper flakes. Add a final drizzle of olive oil for shine and flavor.
Let it rest for a minute, slice, and enjoy while warm. The combination of crisp crust, creamy cheese, and savory toppings creates a beautifully balanced dish.