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White Pizza with Prosciutto & Blue Cheese

White Pizza with Prosciutto & Blue Cheese

A delicious take on white pizza, made brick oven style.  Sweet, roasted garlic, tangy blue cheese and fresh mozzarella are the perfect companions for salty prosciutto, caramelized onions and fresh sage!
Course Main Course
Cuisine Italian
Keyword pizza pronto, stove top pizza, white sauce pizza
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 669kcal
Author Lauren


  • 1 8-ounce pizza dough divided
  • ¼ cup roasted garlic oil see notes
  • 8 ounces fresh mozzarella divided
  • 4 ounces gorgonzola or blue cheese crumbled and divided
  • 4 slices prosciutto di parma
  • ¼ cup caramelized onions see notes
  • 4 large sage leaves torn


  • Preheat Pizzacraft Pizza Pronto or a pizza stone in a 500°F oven.  Let pizza dough sit at room temperature for 10 minutes to allow for easy stretching.
  • Divide pizza dough in two.  Using one half of dough, shape into a circle, squeezing the edges and moving in a circular motion.
    White Pizza with Prosciutto & Blue Cheese
  • Using your knuckles and finger tips, stretch the dough while continuing to move in a circular motion.  Dough should be thin enough at the center to see light through the dough.
    White Pizza with Prosciutto & Blue Cheese-
  • Once dough is stretch to about 10-12" diameter, sprinkle pizza peel heavily with cornmeal.  Lay dough on top of peel.  Drizzle with 2 tablespoons of the garlic oil.
  • Divide the fresh mozzarella in half.  Tearing small pieces with your fingers, add pieces of mozzarella randomly over the dough.  Do the same with the blue or gorgonzola cheese.
    White Pizza with Prosciutto & Blue Cheese
  • Taking one slice of prosciutto at a time, tear two slices into smaller pieces and spread randomly over the cheese.  
  • Using half the full amount of caramelized onions, sprinkle over the pizza.  Repeat with the fresh sage.
  • Slightly shake the pizza peel to see if any parts of the dough are stuck.  If there are, lightly lift the dough and toss a little cornmeal underneath.
  • Place pizza peel at the back of the oven.  Shake the peel until the far most part of the pizza touches the stone.  At that point you should be able to remove the peel in one fast, swift motion.
    Pizza craft Pizza Pronto
  • Depending on your oven temp, cook for 10-15 minutes and then rotate the pizza.  Cook for an additional 10-15 minutes until the outside crust is brown.  The pizza is perfectly cooked if crispy enough to stand on it's end.


*Garlic oil can be purchase at the store.  A recipe is also available in my free eCookbook when you sign up for email updates at the top of the page.
**Directions for making your own caramelized onions are available in this French Onion Soup Pull Apart Bread recipe.


Calories: 669kcal | Carbohydrates: 50g | Protein: 27g | Fat: 41g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1512mg | Potassium: 153mg | Fiber: 2g | Sugar: 7g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 440mg | Iron: 3mg