Prosciutto & Cherry Tomato Pizza

Crispy crust, melty mozzarella, salty prosciutto, juicy cherry tomatoes, and a finishing touch of fresh basil and oregano — this Prosciutto & Cherry Tomato Pizza is as beautiful as it is delicious. It’s the kind of pizza that feels restaurant-worthy but is totally doable in your own kitchen.

Whether it’s pizza night with the family or a laid-back dinner with a glass of wine, this simple, flavorful pie always delivers.

Why You’ll Love This Recipe:

• Combines fresh ingredients with classic Italian flavors

• Crispy, golden crust with melty mozzarella in every bite

• Juicy cherry tomatoes burst with sweetness and brightness

• Prosciutto adds a savory, salty contrast

• Fresh herbs bring a fragrant finish and pop of color

• Great for weeknight dinners, entertaining, or homemade pizza nights

Final Thoughts:

This Prosciutto & Cherry Tomato Pizza is proof that a few fresh, high-quality ingredients can create something truly special. The salty richness of prosciutto, the sweetness of roasted tomatoes, and the herbal brightness of basil and oregano hit all the right notes — and it's easier than takeout.

Whether you’re hosting friends or just treating yourself to a slice of joy, this pizza is a go-to you'll make again and again.

Yield: 2-4 servings

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Prosciutto & Cherry Tomato Pizza

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Crispy crust, melty mozzarella, salty prosciutto, juicy cherry tomatoes, and a finishing touch of fresh basil and oregano — this Prosciutto & Cherry Tomato Pizza is as beautiful as it is delicious. It’s the kind of pizza that feels restaurant-worthy but is totally doable in your own kitchen.

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Ingredients

For the Dough

• 2¼ tsp active dry yeast (1 packet)
• ¾ cup warm water (about 110°F)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 tbsp olive oil
• 1 tsp sugar
• ¾ tsp salt
• Or use your favorite store-bought pizza dough for a shortcut.

For the Toppings

• ¾ cup marinara or pizza sauce
• 1½ cups shredded or sliced fresh mozzarella
• 4–6 slices prosciutto
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil (for drizzling)
• Fresh basil and oregano, chopped or torn
• Crushed red pepper flakes or balsamic glaze (optional for serving)

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Mix until a dough forms.
3. Knead on a floured surface for 5–7 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. Preheat oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while preheating.
6. Slice mozzarella and cherry tomatoes. Tear prosciutto into bite-size ribbons if desired. Chop herbs.
7. Punch down the risen dough and roll or stretch it into a 12–14" circle on a floured surface.
8. Transfer to a parchment-lined baking sheet or preheated pizza stone.
9. Spread marinara or pizza sauce evenly across the dough, leaving a ½" border.
10. Add mozzarella, cherry tomatoes, and prosciutto slices. Drizzle lightly with olive oil.
11. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
12. Rotate the pizza halfway through for even cooking if needed.
13. Remove from oven and immediately top with fresh basil and oregano.
14. Optional: Add a pinch of red pepper flakes or a drizzle of balsamic glaze. Slice and serve hot.

Notes

Make it crispy: Brush crust edges with olive oil before baking

Use burrata instead of mozzarella for extra creaminess

Add arugula after baking for a peppery fresh crunch

Try garlic oil instead of red sauce for a white pizza twist

Want it vegetarian? Skip the prosciutto and add kalamata olives or mushrooms

Nutrition Facts

Calories

1027

Sugar

10 g

Protein

39 g

Fat

42 g

Carbs

123 g

Sat. Fat

16 g

Cholesterol

77 mg

Fiber

7 g

Net carbs

116 g

Sodium

2180 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.