No Sauce Prosciutto Pizza
I personally like a no sauce pizza from time to time. When you dont use sauce you have the opportunity to better taste the other ingredients. This pizza is very easy to make and allows you to bring out your creativity in the kitchen. It also makes you look like a genius to your family and friend!
I personally like a no sauce pizza from time to time. When you dont use sauce you have the opportunity to better taste the other ingredients. This pizza is very easy to make and allows you to bring out your creativity in the kitchen. It also makes you look like a genius to your family and friend!
- Carbohydrate 2.4108 g
- Cholesterol 0 mg
- Fat 0.123 g
- Fiber 0.738000029325485 g
- Protein 0.5412 g
- Saturated Fat 0.01722 g
- Serving Size 1 1 Serving (62g)
- Sodium 3.075 mg
- Sugar 1.67279997067451 g
- Trans Fat 0.03567 g
- Calories 11 calories
Step-by-step
- Preheat oven to 400° F
- Take Pizza Crust and brush it with the olive oil. Cut Roma Tomatoes into slices and place slices around the pizza. This is used in place of sauce. Add Mozzarella Cheese in the proportion of your liking. Cut the Basil to release the aroma and do the same with the Oregano. Sprinkle Basil and Oregano onto pizza. Add Feta Cheese, this cheese gives the pizza a little bite and tangy flavor. Add the Prosciutto on top. I don’t cut the Prosciutto, but tear it with my hands. When you get the pizza to your liking then place on a pizza stone or a pizza pan with perforated holes in the pan to help cook the crust more evenly and make it crispy.
- Serve hot and enjoy!
Preheating the oven to 400 degrees Fahrenheit is the critical initial threshold that ensures the pizza crust achieves structural rigidity before the moisture from the tomatoes and fresh mushrooms makes the dough soggy. Bypassing tomato paste or sauce shifts the flavor profile entirely toward lipid-driven richness and botanical aromatics, allowing the fat from the mozzarella and olive oil to act as the primary conductor for fat-soluble flavor compounds found in the oregano and basil. Because cured meats like prosciutto undergo dry-curing and fermentation, exposing them to direct high heat for too long causes the delicate protein structures to toughen and become excessively salty as moisture evaporates.
- Brush the ready-made crust thoroughly with olive oil to create a hydrophobic barrier that stops the watery juices released by the four sliced Roma tomatoes from penetrating the raw dough.
- Tear the prosciutto by hand rather than slicing it with a knife, which creates uneven, crinkled edges that catch the heat and crisp up faster than flat surfaces.
- Assess doneness visually by observing the mozzarella and feta cheeses: bubbles should be active and golden-brown spots must appear across the surface while the edges of the crust turn dark amber and pull slightly away from the pan.
Using perforated pizza pans or unglazed pizza stones promotes conductive and convective heat transfer directly to the bottom of the dough. Mastering these thermal dynamics results in a crisp, balanced flatbread without relying on heavy cooked sauces.
