Skip to content

Pizza with Prosciutto, Mozzarella di Bufala and Fresh Basil

Ready in Prep 30 min Cook 15 min


12 oz. prepared pizza dough, room temperature

1 tsp. cornmeal

½ cup tomato sauce

1 cup grated mozzarella cheese

4 oz. fresh mozzarella di bufala, torn into 8 large pieces

5 slices Marcangelo prosciutto, torn in half

10 fresh basil leaves

2 Tbsp. freshly grated Parmesan cheese (optional)

Cooking Instructions

  1. Preheat the oven to 450°F.

  2. Preheat a pizza pan (or an upside-down heavy-duty baking sheet) in the oven.

  3. Gently roll and stretch the pizza dough out into a 12” round while trying to maintain some of the air bubbles from the rise. Lightly dusting the preheated pizza pan with a little cornmeal adds a nice crunch to the crust and prevents it from sticking. Transfer the dough to the hot pan and bake the pizza dough for around 3 minutes until just set. Remove from the oven.

  4. Quickly spread the tomato sauce over the par baked crust, leaving a ½” border. Top evenly with the grated mozzarella and torn mozzarella di bufala. Lightly drape the prosciutto slices on top in gentle folds.

  5. Return the pizza to the oven and bake for 9 to 12 minutes until dough is cooked, cheese is melted and prosciutto is crispy.

  6. Remove the pizza from the oven and slide it onto a cutting board. Dot the hot pizza with fresh basil leaves and sprinkle with Parmesan. Allow to cool for 3 minutes before slicing and serving while hot and melty.


Makes up to 2 servingsReady in Prep 10 min Cook 2 min

Antipasto Quattro Deli Sandwich with Olive Almond Pesto

Makes up to 4-6 servingsReady in 10 min

Prosciutto Caprese Bites

Makes up to 2 servingsReady in 30 min

Italian Mortadella Ciabatta with Heirloom Tomatoes and Arugula Mayo

Makes up to 6 servingsReady in 3 hours

Marcangelo Antipasto Misto Muffuletta

Makes up to 4-6 as an appetizer servingsReady in 30 min

Crispy Prosciutto Flatbread with Pears, Cambozola, Honey and Thyme

Makes up to 4 servingsReady in 15 mins

Prosciutto, Lettuce and Tomato Sandwiches with Lemon Basil Mayonnaise

Makes up to 10 servingsReady in 35 mins

Egg Muffins with Marcangelo Genoa Salami and Fontina

Makes up to 4 servingsReady in 22 mins

Arugula Salad with Caramelized Pears, Marcangelo Speck and Burrata

Makes up to 4-6 servingsReady in 30 mins

Orecchiette with Roasted Cauliflower, Marcangelo Coppa di Parma and Genoa Salami

Makes up to 4 servingsReady in 19 mins

Panini with Marcangelo Antipasto Misto, Brie and Apples

Makes up to 4 servingsReady in 35 mins

Baked Chicken Breasts with Marcangelo Prosciutto and Goat Cheese