Simple Sheet Pan Pizza with Prosciutto & Blue Cheese
Sheet Pan Pizza with Prosciutto and Blue Cheese: Crispy pan pizza topped with salty prosciutto, creamy blue cheese and garlick-y portobello mushrooms. This pizza recipe is football season approved!
With pre season games in full swing, what could be a better way to celebrate than with a delicious homemade pizza. Game day food is sort of a love language in my family. If there is a game on tv, you can count on a spread of snacks and finger foods for everyone to enjoy- because let’s face it, if your team is losing, we need comfort food to help soften the blow!
This sheet pan pizza is soo delicious and will do just that!
The crispy crust you get from cooking the dough in a sheet pan is my absolute favorite way to make pizza at home. Top that crust with creamy blue cheese, garlic and herb mushrooms, salty prosciutto and the classic mozzarella cheese and this is a perfectly elevated version of game day pizza. Not that there is anything at all wrong with polishing off a plain pepperoni pizza!
So, let’s get into it!
How to make sheet pan pizza with prosciutto and blue cheese
Gather your ingredients
Pizza dough: Make your own or use store bought! I used store bought when I tested this recipe and it came out great. *NOTE: Try and avoid using the rolls of dough that you get in the refrigerated section of the grocery store. That dough usually tastes much sweeter and doesn’t require any proofing. You won’t get that crispy crust we want from using a ball of pizza dough.
Blue cheese
Mozzarella cheese: I prefer pre shredded whole milk mozzarella cheese in this recipe. The pre shredded cheese gives your pizza more of a bubbly topping and the perfect cheese pull.
Mushrooms: Any time I cook with mushrooms, I like to use portobellos. They tend to have more a meaty texture that holds up better than a white button mushroom.
Prosciutto
Thyme or Oregano
Garlic: I like to use fresh garlic on pizza but garlic powder works well, too.
Olive oil
Start by proofing the pizza dough. * If you aren’t sure how to proof the dough, I have some instructions listed down below!
Once the dough is proofed, stretch the dough gently onto an oiled sheet tray. Top the dough with a drizzle of olive oil and the minced garlic. Crumble on the blue cheese and a layer of sliced mushrooms.
Next, sprinkle on the mozzarella cheese and herb of your choice.
Add the prosciutto– – I like to cut each piece in half and loosely roll the slices of prosciutto before placing them on the pizza. It really helps the prosciutto cook down and become crispy. Bonus, it looks pretty!
Bake and serve with crushed red pepper flakes.
How to proof store bought pizza dough
Remove the pizza dough from the store wrapping and place the dough in a bowl with a damp towel laying over top. Then, put the bowl on the counter in a warm spot and let the dough sit for about an hour ( this may take longer if the temperature indoors is too cold). To test if the dough has properly proofed, the dough will bounce back slowly when pressing the dough gently with your finger. If the dough needs longer to proof, I like to reshape the dough after the first hour and coat with just a little bit of olive oil to keep the raw dough moist on the outside.
It really is simple so don’t be afraid of this step! The main goal is to let the dough come to room temperature so the yeast has time to ferment. This is what creates those delicious bubbles in the crust.
TIP: If you begin to stretch the raw dough onto the sheet pan and the dough starts to shrink back onto itself, that means the dough needs to proof longer. Don’t force the dough to stretch! It will become tough.
What is prosciutto?
Prosciutto is an Italian dry-cured ham. It is typically thinly sliced for serving and has a salty flavor and almost buttery texture. Because it is sliced thin, the prosciutto gets crispy when cooked on top of this pizza and adds the perfect crunchy salty bite!
Looking for more?
Garlicky Whipped Ricotta and Feta Spread
Before you go, if you make this recipe rate and/or comment it down below. I’d love to hear what you think!
Sheet Pan Pizza with Prosciutto and Blue Cheese
Equipment
- 9×13 Sheet Pan
Ingredients
- 1 lb Pizza dough
- 1 cup portobello mushrooms sliced
- 3 ounces prosciutto
- 2-3 ounces blue cheese
- 1 cup mozzarella cheese shredded
- 1-2 garlic cloves minced
- 1/2 TBSP thyme or oregano chopped
- olive oil for drizzling
- red pepper flakes optional
Instructions
- Proof the pizza dough. *NOTE: if unsure how to do this step, I included steps within the post to help.
- Once the dough is proofed, gently stretch the dough onto an oiled sheet pan. (Remember! If the dough is bouncing back onto itself, let it proof a little longer. Don’t force the dough to stretch)
- Preheat the oven to 425
- Top the pizza dough with a drizzle of olive oil and the minced garlic. Then add on crumbled blue cheese. Then a layer of sliced mushrooms.
- Next sprinkle on the mozzarella cheese and the chopped thyme.
- Lastly, cut each slice of prosciutto in half and loosely roll each half before placing them on top of the pizza.
- Bake for 5-7 minutes until brown and bubbly!
- (Optional) Before serving sprinkle on red pepper flakes.
