White Pizza with Sage, Prosciutto, and Garlic Oil


After making these sliders the other day, we made a pizza with the leftover prosciutto, sage, and provolone. Yes, I know we have a lot of pizza on our blog, but pizza is probably the most easy recipe to adapt and invent new combinations, and of course it is delicious!

We started this pizza with our favorite crust as of right now (it deserves a blog post soon!). It has great flavor, it’s easy to make and easy to work with, and it has a good texture. We topped the crust with garlic-infused olive oil, mozzarella and provolone cheeses, finely chopped sage, and provolone. The prosciutto and sage get crispy in the oven and perfectly complement the melty cheese and garlicky oil. Honestly, I think you’d be hard-pressed to find a better specialty pizza at your local pizza parlor.

One final note: we don’t generally love prosciutto except in small doses, so we kept it pretty light on our pizza. That said, it you love prosciutto, feel free to increase the amount!


White Pizza with Sage, Prosciutto, and Garlic Oil

Makes 1 pizza

Created by us


1 ball of your choice of pizza dough

1/3 cup olive oil

4 cloves of garlic

1/2 teaspoon of red pepper flakes (adjust to your desired level of spice)

2 slices of prosciutto, chopped (we used a little over one slice on ours)

2 sage leaves, chopped finely

2 slices of provolone cheese, quartered

4 ounces grated mozzarella cheese


Preheat oven to 500 with a stone placed on the center rack. In a small skillet, combine garlic, red pepper flakes, and olive oil. Cook until garlic begins to sizzle and is fragrant. Don’t let it brown. Set aside.

On a piece of parchment on top of a cutting board, press out dough. Brush well with garlic oil and top with cheeses. Top with sage and prosciutto.

Use cutting board to guide parchment and pizza onto baking stone. Bake until cheese is bubbly and the crust is golden, about 8-10 minutes. Remove from oven and let cool for a minute or two before slicing. Enjoy!

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