This Prosciutto Caprese Skillet Pizza has a fluffy, homemade yeast crust, topped with pesto, fresh mozzarella, prosciutto, greens, and a balsamic reduction. It’s quick and easy, healthier than take out, and delicious!
My kids love asking for pizza for dinner. I say ‘asking for’ instead of ‘eating’ because it’s a 50/50 chance if they’ll actually eat it. Given that; (1) my children don’t always eat it despite requesting it, (2) picking up pizza with a 2 and 4 year old can be a nightmare, (3) pizza delivery is expensive, and (4) I don’t really eat cheese, I decided a while back that making my own pizza was the way to go.
We now have skillet pizza night every week or two at our house. I divide the crust three ways so that I have a small one that will be the cheese pizza for my kids to maybe or maybe not eat, a medium sized one with minimal cheese for myself, and a larger one with all sorts of things for my husband.
These pizza nights have become a staple dinner in our house. I’ll often look up pizza menus from upscale pizza joints I know of and try to recreate them. It’s one of my favorite things to do.
Prosciutto Caprese Skillet Pizza
Last week I had some girlfriends over for dinner and made a few skillet pizzas to share, one of which was Prosciutto Caprese. They all asked for the recipe, and I was shocked to realize I hadn’t yet shared it here! So, here it is. It starts with my family’s regular crust recipe and adds my go-to toppings.
Here a few a few tips for making this recipe:
- This recipe uses Instant Yeast. You will be sad and have a fairly flat pizza if you follow these directions but accidentally use Active Dry Yeast.
- If your dough is too dry, add a few splashes of water. If it’s too wet, add some more flour, about a 1/2 tablespoon at a time. Despite using the same recipe every single time I make this, I inevitably end up adding either a splash of water of few pinches of flour depending on how the dough is behaving on a particular day.
- When stretching the dough for the crust, if you end up with a few holes, pinch a bit off the slides to patch them. The toppings will cover your patch work so it will never be seen.
- This recipe is intended for the crust to be baked in a cast iron skillet. I have baked this on a cookie sheet, but when I have, I have cut the heat down to 375 degrees, placed the cookie sheet on the top rack of the oven and watched it closely while it bakes.
- I often bake three pizzas at a time, but fair warning: the pizza on the bottom rack finishes cooking about 3-4 minutes before the ones on the top rack, and the bottom gets much crispier.
Prosciutto Caprese Skillet Pizza
- 1 cup warm water NOT hot (should be about 100-110 degrees)
- 1 1.25 ounce package Instant Yeast
- 1 teaspoon sugar
- 2 3/4 cups all purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 tbsp Italian seasoning
- 1/4 cup pesto
- 4 ounces fresh mozzarella cheese cut into thin slices (~1/3″ thick)
- 1 Roma tomato cut into thin slices (~1/3″ thick)
- ~1/4 teaspoon kosher salt
- 1/2 cup arugula
- 2 ounces of thin Prosciutto slices each slice cut into about 4 pieces
- balsamic reduction
- In base of a stand mixer fit with dough attachment, stir together warm water, yeast, sugar, flour, salt, olive oil, and Italian seasoning until a ball of dough forms. If the dough is too wet, sprinkle in flour, about 1/2 tbsp at a time. And if the dough is too dry, add a splash or two of water.
- Spray a bowl with baking spray and place dough ball in bowl. Turn dough so that all sides become covered in spray from being rolled in bowl. Cover bowl with a dish towel and let rise in a draft free area for about 1 hour.
- After dough has risen for an hour, preheat oven to 450 degrees.
- Punch down dough and divide in half. If not making two pizzas, you can wrap the second half in plastic wrap and freeze.
- Stretch one half of dough to evenly cover the inside of a 12″ cast iron skillet.
- Spread pesto over dough. Place tomato slices on top of pesto. Sprinkle each slice of tomato with a pinch of kosher salt. Then, place mozzarella evenly over top of pizza.
- Bake for 15-20 minutes, or until cheese is melted and the crust has risen and has started to brown. I recommend that you cook the pizza on the top rack of your oven. Time will vary depending on type of oven and placement in oven.
- Remove skillet from oven. Divide Prosciutto evenly over the top of the pizza, followed by the arugula. Drizzle balsamic reduction over the top of entire pizza.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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