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This hot honey prosciutto pizza is the perfect quick and easy meal for lunch or dinner. With salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita, this pizza is ready in just 15 minutes without the need for pizza dough.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Recipes To Try
At A Glance
- ⏱ Ready In: 15 minutes
- 🍽 Serves: 1
- 🌱 Diet: Nut-free
- 💪 Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
- 🥕 Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
- 🔥 Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
- 🧊 Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
- Best Served With: Fresh rocket with balsamic or a simple green salad
This hot honey prosciutto pizza is a delicious twist on the classic hot honey pepperoni pizza. The combination of tender prosciutto, golden cheese, and sweet and spicy hot honey creates a flavor explosion. Perfect for a quick and satisfying meal.
The prosciutto is added after baking to keep it tender and warm, creating a delightful contrast with the melted cheese. The hot honey ties everything together with its sweet and spicy kick. This pizza has become a favorite for lazy lunches and quick weeknight dinners.
If you haven’t tried hot honey on pizza before, this recipe is a must-try!
👩🍳 You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.
What You’ll Need
Here is what you’ll need for this hot honey prosciutto pizza recipe. Find the full measurements in the recipe card below.
- Lebanese flatbread or pita bread — the base of the whole thing, and honestly the secret weapon here. It bakes up crisp at the edges with a little chew in the middle. Either works; Lebanese flatbread tends to be thinner and crispier, pita a bit more substantial. About 100 grams is ideal for a single serve.
- Pizza sauce — store-bought is absolutely fine here. This is a lazy pizza, after all. Any tomato-based pizza or passata sauce works well. You only need 2 tablespoons, so you don’t need to overthink it.
- Dried Italian herbs — optional but they add that classic pizza-parlor aroma. If you don’t have a blend, a pinch of dried oregano does the job.
- Pizza cheese — a grated melting cheese mix is what you want. I used the Perfect Italiano Perfect Pizza blend (a 3-cheese mix), which gets beautifully golden and bubbling. Any mozzarella-based blend works.
- Prosciutto — thinly sliced is key. It goes on after baking, layered over the hot cheese, which means it warms through gently rather than drying out. 4–5 slices (about 40–50 grams) is enough to cover the whole pizza.
- Hot honey — the ingredient that makes this recipe. Drizzled generously over the top, it hits sweet and spicy at once and ties all the flavors together. If you don’t have hot honey, you can drizzle regular honey and add a pinch of chili flakes. Or, make your own using this hot honey recipe.
How To Make Hot Honey Prosciutto Pizza
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this flatbread pizza.
- Preheat your oven to 210°C / 415°F. Line a baking tray with baking paper or just place the flatbread directly on the oven rack for a crispier base.
- Spread the pizza sauce evenly over the flatbread, leaving a small border around the edges. Sprinkle with dried Italian herbs.
- Scatter the grated pizza cheese evenly across the top.
- Bake for about 10 minutes, or until the cheese is melted, golden, and bubbling at the edges.
- Remove from the oven and immediately layer the prosciutto slices over the top, covering the pizza completely. The heat from the cheese will warm the prosciutto through.
- Drizzle generously with hot honey and serve straight away.
Watch The Video
Recipe Tips
- Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
- Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t color nicely.
- Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
- No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
- Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
- Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
- Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.
Serving Suggestions
This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.
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