This Prosciutto Caprese Skillet Pizza has a fluffy, homemade yeast crust that is topped with pesto, fresh mozzarella, prosciutto, greens, and a balsamic reduction. It's quick and easy, healthier than take out, and delicious!
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Prosciutto Caprese Skillet Pizza

This Prosciutto Caprese Skillet Pizza has a fluffy, homemade yeast crust that is topped with pesto, fresh mozzarella, prosciutto, greens, and a balsamic reduction. It's quick and easy, healthier than take out, and delicious!
Prep Time15 mins
Cook Time20 mins
Rise Time1 hr
Total Time35 mins
Course: Dinner
Cuisine: Italian
Keyword: Prosciutto Caprese Skillet Pizza
Servings: 6 servings

Ingredients

Crust

  • 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

Toppings

  • 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

Instructions

  • 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.