Fried Mozzarella Prosciutto Pizza: An Indulgent Homemade Gourmet Masterpiece
Prepare yourself for an extraordinary culinary experience! This Fried Mozzarella Prosciutto Pizza is the ultimate over-the-top creation I simply cannot resist. Each slice is generously piled high with savory prosciutto, fresh aromatic basil, and juicy, ripe tomatoes. But what truly sets this pizza apart is the golden-brown, crispy fried mozzarella—it’s undeniably superior to regular mozzarella on a pizza. Trust me, once you try it, you’ll never look back!
Oh yes, I absolutely went there. I embarked on a journey to create a pizza that transcends the ordinary, one that delivers an unparalleled burst of flavors and textures. The foundation is a perfectly baked pizza crust, layered with thin slices of salty, delicate prosciutto and vibrant, fresh tomato. And then, the grand finale: a generous scattering of crispy, golden-brown fried mozzarella. This isn’t just a pizza; it’s a celebration of indulgence, a symphony of Italian-inspired tastes that will captivate your palate from the very first bite.
Lately, I’ve found myself in a bit of an ‘over-the-top’ everything mood. Whether it’s the lingering adrenaline from three back-to-back weeks of pure insanity, or perhaps just being so delightfully burned out that I no longer care for moderation, one thing is clear: my cravings have been leaning towards the extraordinary. And this Fried Mozzarella Prosciutto Pizza perfectly satisfies that desire for something truly special, something that makes every meal feel like a gourmet event.
The Unforgettable Magic of Fried Mozzarella
All I know is that fried mozzarella on top of a pizza piled high with prosciutto and tomato is precisely what I’ve been craving. The concept of frying mozzarella before adding it to a pizza might sound unconventional to some, but it’s a game-changer. Imagine a delicate, crunchy exterior giving way to a warm, gooey, and irresistibly melty interior. Unlike fresh mozzarella that often releases excess moisture and can make a pizza soggy, fried mozzarella maintains its structural integrity and provides a textural contrast that elevates the entire dish. Each bite offers that delightful crispness followed by the creamy, rich cheese, creating a truly luxurious experience.
The beauty of this pizza lies in its harmonious combination of flavors. The salty, cured notes of the prosciutto cut through the richness of the fried mozzarella with perfect precision. This savory dance is beautifully balanced by the bright, acidic bursts from the fresh tomato slices, adding a refreshing counterpoint to the more intense ingredients. And then, to crown this masterpiece, we drizzle a slightly sweet balsamic reduction and sprinkle generous amounts of freshly chopped basil. BOOM – that’s the sound of pure flavor explosion!
Yes, that was indeed the sound of your taste buds exploding if you didn’t quite catch on. I’m just saying, this pizza isn’t just a meal; it’s an event. It’s an adventure for your senses, offering layers of flavor and texture that keep you coming back for more. The simplicity of good quality ingredients, expertly prepared, creates a result that is far greater than the sum of its parts. This recipe promises a homemade gourmet pizza experience that rivals any high-end restaurant.
Crafting the Perfect Gourmet Pizza at Home
Making this Fried Mozzarella Prosciutto Pizza at home is not only achievable but also incredibly rewarding. It allows you to control the quality of ingredients and tailor it to your exact preferences. Let’s break down some tips for success in creating this indulgent treat:
Choosing Your Ingredients Wisely
- Pizza Dough: A good quality pizza dough is paramount. You can make your own from scratch, which is incredibly satisfying, or purchase fresh dough from your local grocery store or Italian deli. Opt for one that rises well and bakes to a lovely golden crisp.
- Mozzarella: While fresh mozzarella balls are ideal for frying, ensure they are firm enough to slice neatly. The thickness of your slices (around 3/4 inch) is important for achieving that perfect crispy exterior and gooey interior.
- Prosciutto: Invest in high-quality, thinly sliced prosciutto. Its delicate texture and savory, slightly sweet flavor are crucial to the pizza’s overall profile.
- Tomatoes: Choose ripe, flavorful tomatoes. Roma tomatoes or other similar varieties that can be sliced uniformly work best. Their acidity provides a crucial balance.
- Balsamic Vinegar: For the reduction, use a good quality balsamic vinegar. The slow reduction process concentrates its flavors, making it thicker and sweeter.
The Art of Frying Mozzarella
The fried mozzarella is the star here. The breading process involves a simple three-step method: flour, egg wash, and panko breadcrumbs. Panko provides a superior crispness compared to regular breadcrumbs. Fry the mozzarella in small batches to avoid overcrowding the pan and ensure even cooking. The key is to achieve a beautiful golden-brown crust without overcooking the cheese, keeping it perfectly melted and stretchy inside. Drain them on paper towels immediately to remove excess oil and maintain maximum crispiness.
Assembling Your Masterpiece
Once your pizza crust is pre-baked to a golden perfection, and your ingredients are prepped, the assembly is quick. A warm tomato sauce forms the base, followed by generous layers of prosciutto and fresh tomato slices. Finally, the star fried mozzarella pieces are added, along with a final flourish of fresh basil and that irresistible balsamic reduction. The interplay of warm and cool, crispy and soft, salty and sweet, makes every bite a true delight.
Elevating Flavor with Gourmet Garden Herbs
I know I’ve been sharing some fantastic recipes featuring the Gourmet Garden pastes recently, but I couldn’t possibly neglect to mention their exceptional lightly dried herbs this month. I understand that the term “lightly dried” might initially make some people hesitant, perhaps questioning if they can truly deliver the same vibrancy as fresh herbs. However, I can swear to you, these herbs taste unbelievably fresh, performing beautifully in any dish.
So much so that I’ve officially transitioned from purchasing fresh packaged leaves to exclusively using Gourmet Garden. There’s a noticeable difference in convenience and quality. These herbs are chopped just the way you need them for any cooking application, saving precious prep time. More importantly, they boast a significantly longer shelf life than fresh herbs, all without compromising on that essential fresh flavor. It’s the perfect solution for having fresh herb flavor on hand whenever inspiration strikes, without the waste often associated with delicate fresh produce.
A fresh sprinkle of Gourmet Garden basil on top of this pizza, or indeed any pizza you end up making, truly propels it to the next level of herbaceous deliciousness. The vibrant aroma and fresh taste of basil are indispensable in Italian cuisine, and Gourmet Garden captures that essence perfectly. It adds a final bright, aromatic touch that completes the flavor profile, marrying all the rich and savory notes with a refreshing finish. And don’t we all need a little bit more of that extraordinary flavor in our lives?
Serving Suggestions & Variations
This Fried Mozzarella Prosciutto Pizza is a meal in itself, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness. For those who love to experiment, consider adding a sprinkle of red pepper flakes for a subtle kick, or a handful of fresh arugula just after baking for a peppery, fresh contrast. You could also try different cured meats like speck, or even add some caramelized onions for an extra layer of sweetness and depth. The possibilities are endless when you start with such a phenomenal base.
Disclosure: I received free product from Gourmet Garden and was compensated for my time as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
Fried Mozzarella Prosciutto Pizza
ingredients
- 1 lb pizza dough
- 1 8 oz mozzarella ball cut into 3/4” thick slices
- 1/4 cup olive oil
- 1/2 cup flour
- 2 eggs
- 1/8 cup milk
- 1/2 cup panko breadcrumbs
- 1/8 cup + 2 heaping Tbsp Gourmet Garden chopped basil
- Salt & pepper
- 2/3 cup your favorite tomato sauce warmed
- 1/3 cup cup balsamic vinegar
- 1 1/2 Tbsp brown sugar
- 4 to 5 slices prosciutto torn into thirds lengthwise
- 1 tomato cut into 1/2” thick slices
instructions
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Preheat oven to 425 degrees F (220 C). Grease a baking sheet or heat up a pizza stone in the oven. This ensures a crispy crust from the start.
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On a clean, lightly floured flat surface, roll out the pizza dough into a 12-inch circle. Carefully transfer the dough to your prepared baking sheet or hot pizza stone. Cook the dough for 10 to 12 minutes, or until it’s beautifully golden brown and cooked through, but not overly crisp yet.
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While the pizza dough is cooking, gently warm your favorite tomato sauce in a small saucepan over low heat on the stovetop. This ensures all components of the pizza are at an optimal temperature when assembled.
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In a separate small saucepan, reduce the balsamic vinegar over medium heat. Keep a close eye on it; this process concentrates its flavor and sweetness. Once the vinegar has thickened enough to generously coat the back of a metal spoon (it should be syrupy, but not burnt), remove it from the heat. Stir in the brown sugar and 1/4 teaspoon of black pepper until dissolved. Set aside.
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Prepare your dredging station for the mozzarella. Add the flour to one shallow bowl. In a second shallow bowl, beat the eggs and milk together to create an egg wash. In a third shallow bowl, combine the panko breadcrumbs with 1/8 cup of Gourmet Garden chopped basil, stirring well to distribute the herb evenly.
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Heat the olive oil in a medium skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of breadcrumb is added. Dip each mozzarella slice first into the flour, shaking off any excess. Then, dip it into the beaten egg mixture, allowing any drips to fall away. Finally, thoroughly coat the slice in the panko breadcrumbs mixture, pressing gently to ensure adherence. Fry the prepared mozzarella slices in small batches (2 to 3 slices at a time) in the hot oil for approximately 30 seconds to 1 minute per side, or until they are beautifully golden brown and crisp on the outside. Remove the fried slices and place them on a paper towel-lined plate to drain any excess oil.
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Remove the pre-baked pizza dough from the oven. Spread an even layer of the warmed tomato sauce over the crust. Next, arrange a generous layer of the torn prosciutto slices on top of the sauce, followed by the evenly sliced fresh tomato.
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Finally, artfully top the pizza with the golden-brown fried mozzarella slices. Garnish with the remaining Gourmet Garden chopped basil and drizzle generously with the prepared balsamic reduction. Slice, serve immediately, and prepare for an explosion of flavors!
