Two-Cheese Prosciutto Pizza

Two-Cheese Prosciutto Pizza
  • 1 pizza
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • 7 oz
    (200 g)

    pizza dough or mammoth bread-type flatbread

  • 2/5 cup
    (100 mL)


  • 6

    slices prosciutto

  • 2 oz
    (60 g)

    sliced red onion, separated into rings

  • 2 oz
    (60 g)

    raw-milk cheese

  • 1 Tbsp.
    (15 mL)

    chopped fresh basil

  • 3 1/2 oz
    (100 g)

    heritage du canton cheddar (with basil and tomato or herbs and spices, shredded

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    mezzo olive oil


Preheat oven to 500 °F (260 °C).

Roll out pizza dough.

Put dough or flatbread on a baking sheet.

Slice cheese very fine.

Spread salsa on crust.

Cover with prosciutto and cheese slices, onion rings and basil.

Top with shredded cheddar.

Bake until browned.

Drizzle a little balsamic vinegar and olive oil over the pizza just before serving.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007