Pizza Bianca with Prosciutto Recipe

Cook Time: 10 minutes

Ingredients:

• 1 pound prepared pizza dough
• 2 teaspoons olive oil
• 1/3 cup ricotta cheese
• 1/2 teaspoon Italian seasoning
• 1 pinch salt
• 6 (2 ounce) pieces fresh mozzarella
• 3 slices prosciutto, roughly torn
• 2 large basil leaves, roughly torn

Directions:

1. Preheat your gas grill with all burners set to High for 10 to 15 minutes.
2. Shape the pizza dough into an 8 to 10-inch disc and brush it with olive oil.
3. Reduce the flame on half of the grill burners to Low, creating both direct and indirect heat zones.
4. Carefully place the dough on the grill over direct heat. Close the lid and grill the dough for 1 to 3 minutes, or until the bottom is lightly cooked and shows grill marks.
5. Turn the dough 90 degrees (do not flip it over). Grill for another 1 to 3 minutes to form light grill marks on the top side.
6. Remove the partially grilled dough from the grill and spread ricotta cheese evenly across the surface. Sprinkle with salt and Italian seasoning.
7. Top with mozzarella pieces and scatter the prosciutto evenly on top of the cheese.
8. Return the pizza to the grill, this time placing it over the indirect heat. Close the lid and grill for about 3 minutes, or until the cheese begins to melt.
9. Carefully remove the pizza from the grill and preheat the oven's broiler.
10. Place the pizza under the broiler and cook for about 5 minutes, or until the cheese turns golden brown.
11. Remove the pizza from the oven and sprinkle torn basil leaves on top.
12. Let the pizza rest for a few minutes before slicing into wedges and serving.

Nutrition Facts (per serving):

• Calories: 569
• Total Fat: 26g (33% Daily Value)
• Saturated Fat: 11g (56% Daily Value)
• Cholesterol: 71mg (24% Daily Value)
• Sodium: 1274mg (55% Daily Value)
• Total Carbohydrate: 54g (20% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 3g
• Protein: 29g (57% Daily Value)
• Calcium: 420mg (32% Daily Value)
• Iron: 4mg (20% Daily Value)
• Potassium: 231mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may not be available for all ingredients.

The History and Origins of Pizza Bianca with Prosciutto

Pizza Bianca, literally translating to "white pizza" in Italian, is a traditional Italian dish that dates back centuries. Unlike the more common tomato-based pizzas, pizza bianca is characterized by its use of olive oil, cheeses, and sometimes cured meats, without a tomato sauce. The addition of prosciutto, a thinly sliced Italian dry-cured ham, elevates the dish by adding a salty, savory layer that complements the creamy cheeses. Historically, this style of pizza originated in Rome, where bakers would serve it as a simple, flavorful alternative to richer, sauced pizzas, often as a street snack or a light meal.

Regional Variations

Although pizza bianca is widely enjoyed throughout Italy, its preparation varies by region. In Rome, the dough tends to be thinner and crispier, often brushed generously with olive oil and sprinkled with rosemary or sea salt before baking. In other regions, such as Tuscany, ricotta cheese is commonly spread over the base, creating a creamier texture. The inclusion of prosciutto is more typical in central and northern Italy, where cured meats are celebrated as part of the culinary heritage. Some regions even finish the pizza with a drizzle of truffle oil or fresh arugula for an added regional twist.

Distinctive Features Compared to Similar Dishes

Pizza Bianca with Prosciutto stands apart from traditional pizzas primarily due to the absence of tomato sauce. Unlike Margherita or Pepperoni pizzas, the flavor profile relies heavily on the quality of the dough, cheeses, and cured meats. The combination of ricotta, mozzarella, and prosciutto creates a balance of creaminess and saltiness that is unique. While focaccia may seem similar due to its olive oil base, pizza bianca is thinner, often topped with multiple ingredients, and baked at higher temperatures to achieve a crispier crust.

Typical Serving Occasions

Pizza Bianca with Prosciutto is versatile in its presentation and is served in a variety of settings. In Italy, it is commonly found in pizzerias, trattorias, and bakeries, often sliced into small squares for casual snacking. It is also a popular choice at dinner parties or festive gatherings due to its elegant appearance and rich flavor. When served at home, it is often paired with a fresh green salad and a glass of white wine to enhance its delicate taste.

Interesting Facts

One fascinating aspect of pizza bianca is that it was traditionally used by Roman bakers to test the heat of their wood-fired ovens before baking larger batches of bread. Additionally, prosciutto itself has a deep-rooted history in Italian cuisine, dating back to ancient Rome. The combination of soft cheese and cured ham demonstrates the Italian philosophy of using simple, high-quality ingredients to create a dish with complex flavors. Today, pizza bianca with prosciutto continues to gain popularity worldwide, appreciated for its simplicity, elegance, and the subtle interplay between creamy, salty, and crispy textures.

FAQ about Pizza Bianca with Prosciutto Recipe