Recipe courtesy of Debi Mazar and Gabriele Corcos

White Pizza

  • Level: Easy
  • Total: 4 hr 19 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 9 min
  • Yield: 4 pizzas [Serves: 8 (2 servings per pizza)]
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All-purpose flour, for dusting

4 (12 ounce) ball pizza dough, room temperature

8 ounces mozzarella, grated

5 to 6 ounces prosciutto, thinly sliced

4 handfuls arugula

Olive oil, for drizzling

Kosher salt and freshly ground black pepper


  1. Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven.
  2. Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round. 
  3. Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute. 
  4. Remove the pizza and drizzle with olive oil and season with salt and pepper. 
  5. Repeat with the remaining ingredients.

Cook’s Note

Never use fresh mozzarella on pizza. It makes the crust too wet.

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