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This blog post is all about quick and easy homemade prosciutto pizza.
If you’re short on time but still want something homemade and satisfying for lunch, this pizza is a go-to.
It’s crispy, salty, and full of flavour, but still light and simple enough that you won’t feel sluggish after eating it. I make this on days when I don’t want to overthink lunch but still want it to feel special.
You can also customize it with whatever toppings you have in your fridge.
Why I Love This Pizza
There’s something about warm, crispy pizza that feels comforting, but when you make it at home, you can control what goes on it.
I like to keep things simple: a good base, a bit of sauce, fresh mozzarella, and a few slices of prosciutto on top after it comes out of the oven. It feels fancy without actually being fancy.
The best part?
You don’t need to make dough from scratch. I usually use store-bought naan, pita, or flatbread to make this lunch even easier.
Tips for Making It Even Simpler
- Use flatbread or naan: This skips the dough-making entirely and bakes quickly. You can even use a tortilla if that’s all you have.
- Keep a jar of pizza sauce on hand: Or just use crushed tomatoes with a pinch of salt and oregano.
- Bake it in the oven or toaster oven: No need to heat up the whole kitchen.
- Add the prosciutto after baking: This keeps it soft and silky rather than dry and crispy.
- Optional drizzle: A little bit of balsamic glaze or chili oil goes a long way.
Topping Ideas
Here are some easy swaps or additions depending on what you like:
- Vegetarian: Skip the prosciutto and add roasted red peppers, artichoke hearts, or sliced mushrooms.
- Cheesy: Use ricotta or goat cheese for a creamy element.
- Greens: Arugula or baby spinach on top after baking adds a fresh peppery bite.
- Sweet & salty: Add thin slices of pear or fig with the prosciutto.
I eat homemade pizza at least 1-2 times a week, and finding ways to make it a little unique is fun.
It’s a great way to use up leftover veggies in the fridge, too!
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Brush the flatbread lightly with olive oil and place it on the baking sheet.
- Spread the sauce evenly over the base.
- Top with mozzarella, making sure to cover the sauce but leave the edges exposed.
- Bake for 8–10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for 1–2 minutes.
- Top with prosciutto slices and any extras like arugula, a drizzle of olive oil or balsamic glaze, or a pinch of chili flakes.
