Ingredients
Scale
- 1 ball prepared pizza dough (about 12–14 ounces)
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup whole milk ricotta cheese
- 1 cup cooked chicken breast, shredded or diced
- 4 thin slices chicken prosciutto
- 1/4 cup fresh basil leaves, torn
Instructions
- Step 1: Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a baking sheet or pizza peel with cornmeal or flour.
- Step 2: Stretch the pizza dough into a 12-inch circle or oval shape and transfer it to the prepared baking surface. In a small bowl, combine the olive oil and minced garlic, and brush this mixture evenly over the surface of the dough, leaving a small crust border.
- Step 3: Dollop the ricotta cheese across the dough, leaving gaps. Evenly sprinkle the shredded mozzarella cheese and then distribute the cooked chicken pieces over the cheese layers.
- Step 4: Bake the pizza for 10 to 14 minutes, or until the crust is golden brown and the cheese is bubbly and melted. If the cheese starts to brown too quickly, move the pizza to a lower rack.
- Step 5: Carefully remove the pizza from the oven. Immediately lay the slices of chicken prosciutto over the hot pizza so that the heat slightly warms them without cooking them crisp. Garnish generously with the fresh torn basil leaves before slicing and serving.
Notes
- For optimal freshness, cool leftover slices completely on a wire rack before storing them tightly wrapped in the refrigerator for up to 3 days.
- To revive the crust, reheat slices on a baking sheet in a 350°F oven for about 5-8 minutes, or until the cheese is melted and the edges are crisp.
- A drizzle of high-quality balsamic glaze or a pinch of red pepper flakes adds a wonderful brightness and counterpoint to the creamy ricotta base.
- Be sure to lay the chicken prosciutto onto the pizza immediately after it comes out of the oven; the residual heat will warm the meat beautifully without making it crispy or tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American