Prosciutto Caprese Skillet Pizza
A soft, fluffy crust topped with pesto, fresh mozzarella, prosciutto, greens, and balsamic reduction. This homemade Prosciutto Caprese Skillet Pizza is just as tasty as takeout!
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 tablespoon 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 gently packed
- 2 ounces 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 tablespoon 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.