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Rustic Prosciutto & Goat Cheese Pizza

Rustic Prosciutto & Goat Cheese Pizza

Rustic Prosciutto & Goat Cheese Pizza

This gourmet Prosciutto and Goat Cheese Pizza offers a mouthwatering blend of flavors that elevate your homemade pizza game to a new level. Infused with the earthy aroma of fresh rosemary, the homemade crust serves as a perfect base for rich, caramelized onions, tender portobello mushrooms, and salty prosciutto ribbons. Goat mozzarella adds a tangy twist, melding perfectly with a simple pizza sauce. Each pizza is then crowned with fresh basil or arugula for a burst of vibrant color and flavor. Baked to a golden, bubbly perfection, this pizza pairs wonderfully with a glass of pinot noir. The recipe yields two 12-inch pizzas, making it perfect for a cozy dinner for 4-6 people.

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Rustic Prosciutto & Goat Cheese Pizza


  • 3 cups unbleached white flour, plus more for kneading
  • 2 sprigs fresh rosemary leaves, minced
  • 1 pkt (2 ¼ tsp) active dry yeast
  • 1 tsp kosher salt 
  • 2 Tbsp olive oil, plus more for brushing
  • 1 cup warm water (114°F)
  • 1 large yellow onion, thinly sliced
  • 2 portobello mushrooms, thinly sliced
  • 2 Tbsp butter
  • 8 slices prosciutto sliced into ribbons
  • 1/2 cup pizza sauce, or to taste
  • 2 cups shredded goat mozzarella cheese
  • 1 bunch fresh basil or 2 cups fresh arugula



  1. In a large mixing bowl, whisk together flour, rosemary, yeast, and kosher salt. Stir in olive oil and warm water. A shaggy dough will form.
  2. Turn dough out onto a floured surface. Knead for 3-4 minutes, until the dough becomes smooth and elastic. Add a little more flour to your hands and surface if it begins to stick.
  3. Oil your mixing bowl. Place dough back into the bowl, and brush with a little more oil. Cover bowl with plastic wrap or a clean kitchen towel. Allow to rise for 60-90 minutes, or until doubled in size in a warm, draft free area.
  4. Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and a sprinkle of salt, cook and stir until fragrant and translucent, about 7 minutes. Reduce heat to medium low, stirring frequently until caramelized, about 15 minutes. Splash with a little water if onions begin to stick. Allow to cool.
  5. Add remaining 1 Tbsp butter to the skillet. Cook mushrooms until tender and most of the water has been released, about 8 minutes.
  6. Preheat the oven to 475°F. Lightly oil a large rimmed baking sheet.
  7. Punch down the dough to remove the air bubbles. Divide in half. 
  8. Using lightly floured hands, form one half into a 12-in circle. Carefully move it to your prepared sheet pan. If there are any thin spots or holes, pinch them together with your fingers. Flatten any extra thick spots as well.
  9. Brush your crust with more olive oil. Spoon on half of the pizza sauce, spreading it evenly. Leave a 1-inch border for the crust. Sprinkle on half of the cheese, caramelize onion, mushrooms, and prosciutto..
  10. Bake pizza for 12-15 minutes, or until the crust is golden and cheese is bubbly. Sprinkle with torn fresh basil or arugula. Serve with a glass of pinot noir.
  11. Repeat steps 8-10 for the second pizza.


Makes 2 12-inch pizzas, about 4-6 servings


Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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