White pizza with chicken turkey prosciutto

The aroma of garlic and melting cheese is the scent of victory, especially when paired with the savory magic of homemadewhite pizza with chicken turkey prosciutto, a true weeknight champion.

Forget delivery; this crispy, creamy masterpiece saves the day every time I need maximum flavor with minimum kitchen drama after a chaotic Monday.

• This recipe requires minimal complex chopping or advanced techniques, making it ideal for novice cooks and busy parents alike.
• Experience the rich, nutty notes of Gruyère and ricotta balanced perfectly by the salty, delicate slices of chicken turkey prosciutto.
• The golden crust, speckled with herbs and adorned with thin, rosy slices, makes this pizza look utterly sophisticated and delicious.
• Serve this sophisticated dish as a quick dinner, an elegant appetizer, or the star attraction at your next casual gathering.

The Glorious Foundation: Why White Sauce Wins

For decades, I remained fiercely loyal to the classic red sauce, viewing white pizza as the quirky, less reliable cousin in the culinary family. It felt like cheating, somehow, to skip the tomatoes entirely. But then I realized the beauty of a white pie lies in its subtlety and complexity, allowing the other ingredients to truly shine without the acidic dominance of marinara. This shift in perspective happened on a Tuesday, fittingly, which is the day most of us are too tired for culinary complexity but still demand excellence.

The secret to nailing this sophisticated pie isn’t just skipping the tomatoes; it’s building a base that offers both moisture and robust flavor. We are bypassing the watery, bland white sauces of sad takeout experiences and constructing a rich, creamy foundation. Our sauce relies on a dynamic duo of fresh ricotta and a hint of crème fraîche, whipped together with finely minced garlic, a generous pinch of dried oregano, and a splash of olive oil. This mixture ensures the crust stays crisp while providing that essential creamy richness that characterizes a true white pizza. When that garlic hits the heat, watch out—your kitchen transforms into the most exclusive Italian bistro on the block. Suddenly, the chaotic remnants of the day fade away, replaced by anticipation.

Balancing Texture and Flavor with Chicken turkey prosciutto

Choosing the right toppings is a delicate art, and when you’re dealing with a rich white sauce, you need something savory and slightly salty to cut through the dairy. Enter the chicken turkey prosciutto. Traditional turkey prosciutto is undeniably delicious, but the chicken version provides that same intensely cured, slightly sweet, and salty flavor profile while offering a leaner alternative. It crisp up beautifully on the high heat of the oven, contrasting perfectly with the chewy crust and creamy cheese base. This pizza is all about contrasts: creamy and crispy, salty and sweet, soft and firm.

We combine this flavorful meat with two specific cheeses: low-moisture mozzarella for its stretch and melting capabilities, and Gruyère for its distinctive, slightly nutty depth. Skipping fresh mozzarella here is crucial; while delightful in other dishes, its high water content can turn your carefully constructed white pizza into a soggy disaster zone. Nobody wants a structural failure on their pizza night. By using shredded, low-moisture cheese, we guarantee that beautiful, golden-brown bubble and pull that we all crave from a perfect slice. Remember, the crust is the canvas, but the toppings are the masterpieces, especially when you are crafting the ultimatewhite pizza with chicken turkey prosciutto.

Ingredients for White pizza with chicken turkey prosciutto

Here’s what you’ll need to make this delicious dish:

• Pizza DoughUse one pound of store-bought or homemade pizza dough, ensuring it is at room temperature for easy stretching.
• Ricotta CheeseChoose whole milk ricotta for the best texture and richness in the base sauce.
• Crème FraîcheThis ingredient adds a tanginess and velvety smoothness to the white sauce, preventing it from tasting heavy.
• GarlicUse four cloves of freshly minced garlic to infuse the white sauce with robust, aromatic flavor.
• Olive OilExtra virgin olive oil is essential for drizzling on the crust and ensuring the dough achieves a beautiful golden color.
• Mozzarella CheeseShredded low-moisture mozzarella is necessary for perfect melting and that desired cheese pull.
• Gruyère CheeseFreshly grate this cheese to introduce a complex, nutty flavor that elevates the entire profile of the pizza.
• Chicken turkey prosciuttoThinly sliced, high-quality chicken turkey prosciutto is required to provide the salty, savory element against the creamy backdrop.
• Fresh Parsley and OreganoThese fresh herbs should be chopped finely and used both in the sauce and as a vibrant garnish.
• Red Pepper FlakesA small pinch is necessary for scattering across the pizza, adding a gentle warmth and subtle heat.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make White pizza with chicken turkey prosciutto

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat and Prep the Canvas

Preheat your oven to 450°F (230°C) with a pizza stone or baking steel placed inside, allowing it to heat up for at least 30 minutes. If you do not have a stone, invert a sturdy baking sheet and let it heat up in the oven. Lightly dust your pizza peel or an overturned baking sheet with cornmeal or semolina flour to prevent the dough from sticking when transferring it to the oven.

Step 2: Prepare the Creamy White Base

In a medium bowl, combine the ricotta cheese, crème fraîche, minced garlic, a tablespoon of olive oil, dried oregano, and a pinch of salt and black pepper. Stir this mixture vigorously until it is smooth and easily spreadable. This sauce is robust enough to flavor the entire pie without overpowering the subtle flavors of the meat and Gruyère.

Step 3: Stretch and Sauce the Dough

Carefully stretch your room-temperature dough into a 12 to 14-inch circle, maintaining an even thickness around the edges for a slightly raised crust. Transfer the stretched dough onto your prepared pizza peel or baking sheet. Spread the ricotta mixture evenly over the surface, leaving about a one-inch border free of sauce for the crust.

Step 4: Layer the Cheeses and Chicken turkey prosciutto

Sprinkle the low-moisture mozzarella first over the white sauce, ensuring full coverage, which acts as the primary melting agent. Next, evenly distribute the grated Gruyère cheese across the mozzarella layer. Finally, tear the slices of chicken turkey prosciutto into smaller, rustic pieces and scatter them thoughtfully over the cheese. Drizzle the crust lightly with a little olive oil to encourage browning.

Step 5: Bake Until Golden and Perfect

Slide the pizza carefully from the peel onto the preheated pizza stone or baking steel in the oven. Bake for 10 to 14 minutes. The exact time will depend on your oven, but the pizza is ready when the crust is puffy, deeply golden brown, and the cheeses are bubbling vigorously with slight caramelization around the edges. Keep a close watch during the last few minutes to prevent burning.

Step 6: Finish and Slice

Use the peel to remove the pizza from the oven and slide it onto a large cutting board. Garnish immediately with freshly chopped parsley and a light dusting of red pepper flakes, adding a final burst of color and flavor. Let the pie rest for 2 minutes before slicing into eight generous wedges. Transfer to plates and serve immediately while the cheese is still molten and the crust is crisp.

Elevating Your White Pizza Game

Achieving pizza perfection is often about knowing when and how to deviate from the script, but remember, deviation should always enhance, not detract. This white pizza base is incredibly flexible, acting as a sturdy foundation for various other additions. While the chicken turkey prosciutto provides the ideal salty kick, sometimes you might want to introduce even more depth or a different texture. Consider adding thinly sliced caramelized onions to the base layer before the cheese goes on. The sweetness of the onions pairs spectacularly with the saltiness of the cured meat and the richness of the Gruyère. Just ensure they are properly caramelized beforehand; raw onions on a pizza are a culinary tragedy waiting to happen.

Another popular addition is sautéed mushrooms. If you introduce mushrooms, make sure you cook them down completely to remove all excess moisture. If they go onto the pizza raw or partially cooked, they will steam the dough, resulting in a floppy, disheartening slice. Sauté them in a separate pan with a bit of butter and thyme until they are deeply browned and concentrated in flavor. Distribute them evenly with the chicken turkey prosciutto for an earthy, savory layer. Remember, the goal is concentrated flavor and minimal moisture.

Tips for Mastering the Crust

The biggest challenge for most home cooks making pizza is the crust, specifically preventing that sad, sticky scenario where the dough refuses to budge from the peel. Temperature is your ally here. Ensure your oven is blazing hot—450°F is a minimum for crisp results. Do not rush the preheating of your pizza stone; 30 minutes is the bare minimum required to store enough heat to shock the bottom of the dough into immediate crispness.

When handling the dough, work quickly and confidently. Once the sauce and toppings are on, the dough begins absorbing moisture immediately, turning sticky within minutes. Stretch the dough, top it immediately, and launch it into the oven. If you see signs of sticking on your peel before launch, lift the edges quickly and dust a little more semolina underneath. Semolina is better than standard flour for dusting because its coarse texture acts like tiny ball bearings, ensuring a smooth slide and adding a pleasant crunch to the bottom crust of yourwhite pizza with chicken turkey prosciutto.

Finally, hydration levels in the dough matter immensely. If you are using store-bought dough that feels sticky, dust it aggressively with flour before stretching. If you are using a homemade recipe, ensure it hasn’t been allowed to over-proof, which can lead to excessive airiness and a difficult-to-handle texture. Achieving the perfect balance between chewiness and crispness is the mark of a truly successful homemade pizza. This technique ensures every bite, from the edge to the center, is structurally sound and bursting with flavor.

The Accidental Discovery of Sunshine on a Plate

I once accidentally swapped out my usual tomato base for a ricotta smear because I forgot to buy marinara. Paired with leftover roasted chicken and a craving for something salty, the result was this stunning, creamy White pizza with chicken turkey prosciutto—pure sunshine disguised as dinner.

There are days when the kitchen gods smile upon you, usually right after you’ve made a catastrophic error. My error involved forgetting the most fundamental ingredient for pizza night: tomato sauce. Standing there, staring forlornly at a tub of ricotta and a package of cured turkey breast (which we affectionately call chicken turkey prosciutto around here for its salty, intense flavor), I decided to rebel against tradition. Who needs red sauce when you can have creamy, garlicky, herby deliciousness? This isn’t just a recipe; it’s a testament to improvisational culinary genius born out of sheer forgetfulness.

The beauty of the white pizza base is its elegant simplicity. It provides a rich, velvety backdrop that truly allows the other ingredients to sing, rather than shouting over them like an overly enthusiastic tomato. When you combine that luxurious ricotta base with tender shredded chicken and the savory intensity of the thinly sliced chicken turkey prosciutto, you create a flavor profile that is simultaneously sophisticated and deeply comforting. This recipe is designed for those who appreciate the finer things in life but also demand dinner on the table before 7 PM.

The Anatomy of the Perfect Crust

While you can absolutely use store-bought dough—and believe me, I won’t judge, sometimes speed is paramount—the foundation of a truly great pizza lies in its crust. If you’re using fresh dough, let it rest at room temperature for at least an hour before stretching. Cold dough fights you; warm dough is cooperative, like a well-trained dog. Stretch or roll the dough gently, ensuring you leave a slightly thicker lip around the edge to create that beautiful, bubbly crown. A dusting of cornmeal on your pizza peel (or baking sheet) is crucial. It acts like tiny ball bearings, ensuring a smooth, dramatic launch into the oven, preventing that dreaded dough-sticking disaster.

Perfecting the Cooking Process

The secret to a perfect crust and topping harmony is timing. Preheat your stone early, then prepare the chicken. While the dough rests, mix the ricotta base. Assemble the White pizza with chicken turkey prosciutto quickly and slide it onto the preheated stone for maximum crispness and perfect melt.

Building the Creamy Base

Forget everything you think you know about pizza sauce. This white base is truly the star. Start with high-quality whole milk ricotta cheese. Whisk it together with a generous amount of minced garlic (don’t skimp!), a few tablespoons of excellent olive oil, and a pinch of dried oregano and basil. The key here is seasoning. Ricotta is often bland on its own, so add salt and freshly ground black pepper until the mixture tastes bright and ready to hug the dough. Once mixed, spread this luxurious cream evenly over the stretched dough, leaving about a one-inch border for the crust.

Next comes the chicken. I usually recommend pre-cooked, shredded rotisserie chicken because it’s a massive time saver and inherently moist. If you are cooking chicken specifically for this recipe, sear boneless, skinless chicken breasts and dice them finely, ensuring they are fully cooked before they hit the dough. Distribute the chicken evenly across the ricotta base, followed by thin slices of the savory chicken turkey prosciutto substitute. The intense flavor of the cured meat pairs beautifully with the mildness of the cheese and chicken.

The Cheese Layer and Final Bake

When it comes to the cheese layer, we favor low-moisture, shredded mozzarella. It melts perfectly without releasing too much water, which is the enemy of a crisp crust. Sprinkle the mozzarella generously over the toppings. Finish with a grating of salty Parmesan cheese for that necessary umami punch. We bake this beauty at a scorching hot temperature—usually between 475°F (245°C) and 500°F (260°C)—to achieve that glorious, blistered crust and perfectly melted cheese in under 15 minutes. High heat is non-negotiable for pizzeria quality pizza.

Add Your Touch

Don’t be afraid to experiment! Swap the chicken for thinly sliced roast beef, or introduce a spicy kick with crushed red pepper flakes in the ricotta base. If you prefer a brighter flavor, a drizzle of balsamic glaze or lemon-infused olive oil after baking elevates this White pizza with chicken turkey prosciutto beautifully.

Elevating the Flavor Profile

One of the best things about white pizza is how easily it accepts customization. If you are looking for a green element, consider adding thinly sliced scallions or fresh spinach leaves scattered over the ricotta before the cheese layer. For a sweet and savory contrast, lightly caramelized onions or roasted red peppers can add depth. If you enjoy a slight crunch, a sprinkling of toasted pine nuts before serving introduces an incredible texture that complements the creamy base.

Sometimes, the simple addition of fresh herbs makes all the difference. After the pizza comes out of the oven, garnish generously with fresh basil leaves and a few sprigs of chopped rosemary. The heat from the pizza releases the oils in the herbs, filling your kitchen with an intoxicating aroma and adding a necessary freshness that cuts through the richness of the cheese. Remember, cooking should be fun, so treat this recipe as a canvas for your culinary creativity. It’s nearly impossible to mess up something this delicious, especially when dealing with a flavor combination as rock-solid as the creamy base and savory chicken and cured meat.

• Always use fresh, whole milk ricotta; drain any excess liquid before mixing the sauce to prevent a soggy pizza base.
• Pre-cooking the chicken ensures it stays tender and juicy during the rapid, high-heat pizza baking process.
• Toss your mozzarella in a tiny amount of olive oil before spreading it; this prevents the cheese from burning before the crust is done.

My notoriously picky teenage nephew, who usually treats vegetables like personal enemies, devoured four slices and then asked for the recipe. That, my friends, is when I knew this recipe was a certified winner.

Storing & Reheating

Store any leftover slices wrapped tightly in foil in the refrigerator for up to three days. For best results, reheat the pizza in a 350°F (175°C) oven or toaster oven until the crust is crisp again. Microwaving leads to sadness and sogginess.

Handling Leftovers Like a Pro

The true test of a great pizza is how well it performs as leftovers, and this recipe passes with flying colors—provided you avoid the microwave. The enemy of leftover pizza is moisture absorption. When storing, ensure the pizza has cooled completely before wrapping it tightly. If you stack slices, place small squares of parchment paper between them to prevent sticking.

The oven or toaster oven method is essential for reviving that crispy crust. Set the temperature to a moderate heat, around 350°F (175°C), and place the slices directly on the rack or a baking sheet lined with foil. This slow, dry heat warms the toppings evenly while recrisping the bottom. Depending on the thickness of your crust, it should take about 8 to 12 minutes. You want the cheese melted and the crust yielding a satisfying crunch when you tap it. This method ensures that the next day’s lunch is almost as delightful as the original dinner.

For those who love gadgets, an air fryer is also a fantastic option for reheating single slices quickly and effectively, providing maximum crispness in about five minutes. Just remember, patience is key. Rushing the reheating process is how you end up with a lukewarm, floppy mess, and this white pizza deserves better.

Conclusion for White pizza with chicken turkey prosciutto

This magnificent White pizza with chicken turkey prosciutto isn’t just another dinner recipe; it’s a testament to kitchen creativity. We’ve mastered the creamy ricotta base, balanced the savory notes of the cured chicken turkey prosciutto and tender chicken, and achieved that perfect, crispy crust. Whether you are hosting a gathering or simply elevating a weeknight meal, this recipe offers sophistication without the stress.

By following these steps, focusing on high-quality ingredients, and employing those simple expert tips, you ensure that every bite delivers maximum flavor and texture contrast. Embrace the joy of crafting this culinary masterpiece and watch as this homemade white pizza quickly becomes a highly requested favorite in your home. Go forth and conquer pizza night!

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