Also known as prosciutto (and specifically from the Parma region of Italy), this is a fantastic topping to put on a pizza! Trying not to eat it all before you finish making your pizza is going to be your biggest challenge! Please enjoy this delicious Parma Ham Pizza recipe!
What Is Parma Ham?
Parma ham (or prosciutto di Parma in Italian) is an aged, raw cut of pork (or sometimes wild boar) from Parma, Italy. It is typically cut paper-thin. The curing process includes salting and hanging the ham for 2 or more months (sometimes 18 to 20!). The longer it is cured, generally it will be darker and have a more concentrated flavor. Protected Designation of Origin Parma ham will be cured with only sea salt but other versions might include nitrites.
Like speck, this is a great, relatively light meat pizza topping that’s full of flavor. Pizza with Parma ham is definitely one of our favorites!
You can read more about Parma ham here.
Ingredients for Parma Ham Pizza
- Either a store-bought pizza dough or try our recipe for Easy Peasy Dough Here
- 1 Tablespoon of flour and/or cornmeal if using a pizza peel, or olive oil if using a pan
- .5 cups of sauce, store-bought or homemade
- 4 ounces of mozzarella (equals about one cup)
- 3 ounces of Parma ham, cut into halves or thirds, if you prefer
How to Make Pizza with Parma Ham
Whether using homemade or store-bought pizza dough, ensure it is at room temperature. Follow the instructions on the label if using store-bought, but generally, it should be out of the fridge for about 30 minutes.
We cooked our pizza in our outdoor Solo Stove Pi (but you can of course use any outdoor pizza oven such as one from Ooni), transferring it to the oven on a wooden pizza peel. If using a peel, dust the peel with the flour and/or cornmeal. I like pressing it out into a circle on a silicone mat first, then transferring it to the dusted peel.
If using a pizza pan, apply a light coating of oil on the pan and on your hands. Using oiled hands, press the dough into a circle on the pizza pan. Peel or pan; it is easier to transport the dough onto the pan or peel before it is topped.
Top the pizza with your desired sauce in an even, thin layer. You can add a little more sauce if you like, but be careful not to over-sauce!
Parma Ham Pizza Topping
Top the pizza with your pieces of Parma ham. I like to cut the ham slices into thirds in order to create a more even layer, and it also makes the pizza easier to cut after it’s cooked. But this is my preference only, and the ham can be left whole or cut into even smaller pieces.
Top the pizza with your mozzarella and head to the oven…
…or you can put your ham on top of the cheese!
Parma Ham Pizza Cooking Instructions
We’re cooking with a Solo Stove Pi outdoor pizza oven, but naturally this recipe can be cooked in your oven on or off of a pizza stone or pizza steel. The biggest variation will be cooking time. If you’re using a wood burning outdoor pizza oven, it’ll take a little effort in managing the wood to get the proper temperature (especially if you’re also making and topping the pizza).
Note that if you are planning to use a pizza stone, this thin crust recipe is going to be hard to launch with a hot oven in front of you. You’re far better off starting the pizza on a pizza pan or a cookie sheet and then transferring to it to the pizza stone.
Cooking Time: Outdoor Pizza Oven
- Cook at >750°:
- 2-4 minutes
- Rotate a quarter turn 4 times.
- Rest for 5 minutes before cutting and eat immediately.
Cooking Time: Pizza Stone Indoor Oven
- Cook at 450° on a pizza pan or cookie sheet
- 7 minutes, then rotate
- 7 minutes, then use a spatula to transfer the pizza to the pizza stone
- The top of the pizza should already be browning, in which case turn the oven off.
- Leave in oven for 5 extra minutes
- Remove and rest for 5 minutes before cutting and eat immediately.
Rotate the Pizza!
With the Solo Pi, get the stone to about 750°F-800°F degrees at the back (measured with an infra-red thermometer) and the front will generally be above 600°F – and that’s a big difference from front to back. That’s why it’s important to rotate the pizza during cooking. Even in a conventional oven there is still generally variation, so it’s good to rotate your pizza at least once while cooking.
If you are using a gas-heated outdoor pizza oven, just prior to launching, make sure the oven is not at max heat. That likely results in overcooking the top before the crust has cooked through. Turn it down!
Once the pizza is launched, you’ll need to rotate. The first rotation is the most critical – the entire pizza needs to have firmed up enough that you can turn it without it losing its shape or tearing a hole – but you also can’t see the hottest side, so you don’t want it to burn. That’s why you don’t want the oven to be at maximum heat.
In a conventional oven, you probably only need to rotate your pizza once. In an outdoor oven, you generally want to rotate it a quarter turn at a time. Before that first turn, use your turner or peel and nudge the end closest to you to make sure it’s going to keep its shape.
Check the Bottom
Prior to pulling the pizza out, use your turner to lift the pizza and check how firm it is and how well done the bottom is. Make sure it has some stiffness and some browning.
Time to Eat
Remove the pizza and let it stand for at least three minutes before cutting. In fact, try to wait as long as possible before cutting to keep the moisture on top of the pizza and retain the crust’s strength.
Cut, serve, and enjoy this delicious thin crust pepperoni pizza you’ve made yourself!
Substitutions and Variations
- Parma ham and proscuitto are essentially the same, so you can use either.
- Speck is similar to Parma ham, but it has been smoked. You can also use any cured ham you enjoy – from country ham to Jamón Serrano (from Spain).
- After the pizza is cooked and ready to be served, try topping the pizza with fresh arugula. The Parma ham goes very well with the fresh peppery taste of arugula.
- I like using smoked mozzarella instead of regular mozzarella.
Additional Tips for Making Parma Ham Pizza
- It’s easy to over-sauce a pizza because pizza sauce is so savory and delicious! But, take care; you don’t want to over-sauce and make a floppy slice.
- I like cutting my ham slices into thirds. I find it is easier to create an even layer of the meat. This is entirely optional.
- I like using a silicone mat to press my pizza dough out if it is going on a peel. It’s hard for things to stick to it, yet easy to clean. I like this one because it outlines the circumference of the pizza.
How to Store It
How to Reheat It
If the pizza is from the fridge: Preheat the oven to 350 degrees. Once it reaches temp, place it on a pan or the pizza stone for 15 minutes. Alternatively, you can heat the slices in a skillet on the stovetop – no need to preheat the pan! Place the skillet on the stovetop over medium heat, place the pizza in, and let heat for 6-8 minutes.
Parma Ham Pizza
Equipment
- 1 Outdoor pizza oven Optional
- 1 Pizza Peel Optional
- 1 Pizza pan or cookie sheet (if cooking in regular oven)
- 1 Pizza Cutter
Ingredients
- 1 12" Pizza Dough Store-bought,or try our recipe for Easy Peasy Dough
- 1 Tbsp AP flour and/or cornmeal If using a pizza peel
- 1 Tbsp Olive Oil If using a pizza pan/cookie sheet
- .5 cups Pizza Sauce Store-bought or homemade
- 3 ounces Parma Ham Cut into halves or thirds, if you prefer
- 4 ounces Mozzerella Cheese Equals about one cup
Instructions
- Preheat outdoor pizza oven to 800 degrees. If using an indoor oven, preheat to 450 degrees.
- Prepare your pizza dough. While you can use most freshly made doughs about 10 minutes after making it, most store-bought pizza doughs must be out of the fridge for at least 30 minutes to warm up to room temperature. Check your specific instructions if you're using store-bought.
- Some people roll out the dough with a rolling pin, and some like flattening it into a disc shape with their hands. I say you stick to what method you are most comfortable with. Use some flour to keep it from sticking to your hands, the counter, or your rolling pin.
- Spread an even layer of flour and/or cornmeal on your pizza peel. Then place the flattened-out dough on the peel.
- If you use a pizza pan/cookie sheet in the oven, most are non-stick, but adding a thin coat of olive oil which helps prevent any sticking and promotes even browning on the bottom of your pizza.
- Take a spoon and apply the sauce one spoonful at a time.
- Take the back of the spoon and spread it out over the dough, leaving about 1" of crust without sauce around the edge. Many people like using a "bullseye" pattern, swirling the sauce from the center out. Start with less sauce and add more as needed. It is easier to add more than take it away.
- Once you're happy with your sauce distribution, add a thin layer of parma ham. Optionally, you can put the ham on top of the cheese.
- Sprinkle your cheese of choice evenly over the top.
- Launch the pizza into your pizza oven (or place your pizza into your oven).
- In the pizza oven, turn a quarter turn every 1-2 minutes until cooked (about 4-8 minutes total).
- In the inside oven, cook for 14 minutes, rotating the pizza halfway through cooking. Then turn off the oven and let finish in the oven for another 5 minutes.
- Check the bottom of the crust before pulling the pizza out of the oven.
- Let the pizza rest for 5 minutes before slicing and then serve immediately.
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.