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This Prosciutto Pizza with Blackberry Basil is not only delicious but it is so pretty. You will love the flavors in this pizza.
Prosciutto pizza with basil and blackberries is a unique flavor combination that you will love. I know it sounds different, but I promise it works!
To start, make my go to pizza crust recipe.
I made two different versions. One using red sauce and the other using some garlic infused olive oil as the base. I loved them both. The restaurant uses a traditional pizza sauce base but if I had to pick one I think it would be the one with the garlic infused olive oil base.
How to Make Prosciutto Pizza
Roll out the dough onto a paddle that is covered in cornmeal. Then spread a layer of the garlic infused olive oil onto the dough. You can make individual size pizzas or one large pie.
Top the crust with prosciutto, mozzarella cheese, blackberries, basil and some Parmesan.
For a crispy crust, cook the pizza on a stone heated in the oven. If you do not have a stone, use a regular pizza pan.
If you prefer a red sauce instead of an olive oil base, check out my favorite pizza sauce recipe here.
Both versions are delicious!
It is a fun twist on the typical Hawaiian Pizza combo – instead of pineapple you are using blackberries and instead of Canadian Bacon you’ve got prosciutto. Basil is the perfect addition to the flavor combo. Try and see what you think!
Prosciutto Pizza Recipe
Prosciutto Pizza with Basil and Blackberry
Ingredients
- Perfect Pizza Crust Recipe
- Pizza Sauce
- 10 slices Prosciutto very thinly sliced
- 1 C Blackberries cut in half
- 1/4 C Basil chopped
- Mozzarella Cheese
- Parmesan Cheese
- 2 Tbsp olive oil
- 2 tsp garlic minced
- Cornmeal for paddle.
Instructions
- If using garlic infused olive oil, combine oil and garlic.
- Make pizza crust and allow to rise according to directions.
- After rising roll out crust onto a cornmeal covered pizza paddle.
- Cover dough with either pizza sauce or garlic infused olive oil.
- Add prosciutto, blackberries, mozzarella cheese and sprinkle with Parmesan cheese
- Back at 450 for 10-12 minutes or until crust is golden brown and cheese is bubbly.
Nutrition Facts:
Denise Shealy says
Can you tell me approximately how many of these mini pizzas this recipe makes? I’m trying it this weekend for a friend’s shower. Thanks!
Leigh Anne says
I got 5-6 out one recipe of dough.
Denise Shealy says
Thank you!!
Steph says
Looks so tasty! I think I saw a typo though. You said you put cornstarch on your pizza paddle, but I think it looks like corn meal in the photo right?
Leigh Anne says
Thanks – and yes it should be cornmeal. Thanks for catching that!
Jessika Reed says
I was so excited to try this but my store was out of blackberries! I tried with raspberries instead and made my dough with whole wheat flour. I was nervous my husband would not like it, his tastes are really plain and he doesn’t like new things. It was a hit though! Such awesome flavor combo! We tried both sauce and oil and liked it better with pizza sauce for sure. We are looking forward to trying blackberries and peaches like the other comment. Your photos are gorgeous as always!
Leigh Anne says
Jessika, I am so glad you loved it too! I love the idea of trying it with peaches too. Glad the raspberry combo worked. Thanks!
Jennifer @foodprocessor07 says
I absolutely love the way that pizza looks! What a terrific recipe, sounds sooo yummy! Great job 🙂
Leigh Anne says
Thanks Jennifer. It looks great and tastes great too!
Leta says
I have a fresh peach version of this same pizza with blue cheese sprinkled on it. So good in the summertime!
Leigh Anne says
Leta, Oooh… that sounds so good. Will have to try it during peach season.