Three-onion Pizza with Prosciutto

A satisfying meaty topping makes our pizza ideal for sharing with friends and family.


Serves 4

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For the dough:

  • 13g yeast
  • 250ml tepid water
  • 500g strong flour
  • 1½ teaspoons sea salt
  • 50ml olive oil

For the topping:

  • 125g ricotta
  • 100g prosciutto crudo, sliced
  • 100g red onion, sliced
  • 100g white onion, sliced
  • 100g spring onion, in rings
  • 2 ripe tomatoes, sliced
  • 100g mozzarella, torn
  • 2-3 sprigs of fresh oregano, roughly chopped
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt


To make the dough:

Blend the yeast with 150ml of the water. Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast mixture along with the olive oil. Mix, using your hands, and gradually add the rest of the water to form a dough. Knead for 10 minutes until smooth and elastic.

Divide into two balls (for 2 pizzas). Leave to rise for 1 hour.

Pre-heat the oven towards the end of the rising time to
200°C/180°C fan/Gas Mark 6.

To finish:

Roll out each dough ball and place one onto the baking sheet. Spread with half of the ricotta then top with the half of the prosciutto, onion, tomato, chopped oregano and torn mozzarella. Season with salt, pepper and herbs. Bake for 8 to 10 minutes. Repeat the process for the second pizza.