Pizza with Fontina, Prosciutto, and Rocket
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant fontina, prosciutto and rocket pizza is a sophisticated twist on a classic Italian favourite. The combination of rich, melted fontina cheese and salty, thinly sliced prosciutto creates a deeply savoury flavour profile that is perfectly balanced by the peppery bite of fresh baby rocket. By baking the dough on a preheated tray, you achieve a beautifully crisp crust that rivals any authentic pizzeria.
As a high-protein option, this dish is satisfying enough for a substantial weekend lunch or a quick midweek dinner. The addition of fresh greens after baking ensures a vibrant texture and nutritional boost, while a simple drizzle of extra-virgin olive oil brings all the Mediterranean flavours together. Serve it immediately while the cheese is bubbling for the best homemade experience.
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Ingredients for Pizza with Fontina, Prosciutto, and Rocket
450g pizza dough, thawed if frozen
350g well-chilled Italian Fontina, any rind discarded
1 garlic clove, forced through a garlic press
110g loosely packed baby rocket (4 cups)
110g thinly sliced prosciutto
Extra-virgin olive oil for drizzling
Freshly ground black pepper
a 17- by 14-inch sheet of parchment paper
How to make Pizza with Fontina, Prosciutto, and Rocket
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 260°C.
Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.)
While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 725ml ).
Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.
Remove from oven, then scatter rocket over pizza and drape prosciutto over rocket. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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