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Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini

Pizza really doesn’t get better than this Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini. Did I mention there’s a balsamic glaze drizzle?

Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini, sliced into rectangles and drizzled with balsamic reduction.

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PIZZA!!! Who doesn’t love pizza? This Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini is the holy grail of all pizzas. No kidding!

This beauty starts off with a homemade focaccia base that (in my opinion) is absolutely mouthwatering. When I first made this pizza for my husband, his eyes bulged with excitement after that first bite and asked ‘focaccia!?!?’ Yes love, it most certainly is!

Why it works

  1. There are so many flavours and textures in this focaccia pizza that pair wonderfully together, like sweet and salty, crunch and smooth.
  2. It’s super easy to make! You’ll just need a couple hours for the dough to rise, but other that time, this pizza is very simple to create.
  3. Having friends over? This pizza is dressed to impress with its beauty and charm. I don’t know anyone that doesn’t love focaccia, never mind focaccia pizza!
  4. I love this pizza so much I would eat it every single day, for every single meal and I hope you love it too!
Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini, hot from the oven, ready to be sliced up.

Ingredients

  • water
  • yeast
  • sugar
  • olive oil
  • spicy spaghetti seasoning
  • salt
  • flour
  • pizza sauce – make your own in 5 minutes!
  • spinach
  • mozzarella
  • basil
  • prosciutto
  • tomato
  • bocconcini (fresh mozzarella)
  • balsamic glaze

Spicy Spaghetti Seasoning – this is simply a delicious herb blend, I like the Spicy Spaghetti Seasoning made by Clubhouse. I use it in all of my pizza recipes, it’s perfect for pizza dough! Don’t have any? It can be replaced with Italian seasoning.

Balsamic glaze – balsamic glaze is balsamic vinegar reduced with sugar until the liquid becomes beautifully thick and the flavour condensed. It gives this Homemade Focaccia Pizza a little sweet kick that pairs beautifully with the saltiness of the other ingredients.

There are a lot of brands out there; I am careful to buy glazes that are actually thickened by reduction without added thickeners. There is a local brand I use, Nonna Pia’s, that have a few different flavours of balsamic glaze. I love their original ,but they also have a couple of different flavour combinations! Their glaze only has two ingredients: balsamic vinegar from Italy and non GMO cane sugar. Boo Yeah!

Pizza hot from the oven and sliced into 10, ready to be drizzled with balsamic glaze.

Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini Recipe

The Focaccia

To make focaccia you will need a couple of spare hours to allow the dough to rise properly in certain phases. In the bowl of a stand mixer whisk together warm water with yeast, sugar and olive oil. Let stand for 15 minutes to activate the yeast.

Attach the dough hook and add flour, salt and spicy spaghetti seasoning. Turn the machine on low and knead for several minutes. Form the dough into a ball, add a tsp of olive oil into the bowl and turn the dough around in the oil. Cover the bowl with plastic wrap and let rise for 1 hour.

Oil a baking sheet and dump the dough out onto it. Using your fingers, push the dough out until it covers the whole baking sheet. Using your fingers will create lovely air pockets and the lumpy bumpy look of focaccia bread. Cover the baking sheet with plastic wrap and let rise for 1 more hour.

Heat oven to 425°. Drizzle 1 tsp olive oil over the dough, then bake for 10 minutes.

The pizza

After the focaccia has baked for 10 minutes, remove from the oven. Spread the pizza sauce evenly over the focaccia bread, then cover with spinach, then the shredded mozzarella.

Process collage 1.

Spread ripped basil leaves over top of the shredded mozzarella. Place the prosciutto evenly around the pizza in loose clumps, then thinly sliced tomato and top with cocktail bocconcini halves.

Process collage 2.

Bake for 5 minutes in the 425° oven. Turn the oven to broil and bake until the cheese has melted and the prosciutto starts to get a bit crispy, about 2 minutes. Slice however you like! I prefer mine in about 10 slices but you can do less or more.

Drizzle balsamic glaze over the pizza, once it is on your desired serving platter, for a beautiful and yummy pizza!

Expert Tips

  1. I always buy my prosciutto fresh from the deli counter. That way I can be super annoying and ask for the prosciutto to be sliced super thin and make sure it is properly layered. Other wise it could end up being all smooshed together in a super sad prosciutto ball.
  2. Buy the basil fresh! This delicious herb browns within a few days of purchasing unfortunately, so it’s a good idea to buy it no more than two days before you plan on making this pizza. Better yet- buy a basil plant!
  3. In a hurry? You can easily make this pizza with a store bought focaccia bread. There really is nothing like fresh focaccia and it’s super easy to make, but sometimes there just isn’t enough time.
  4. Use warm water to mix in with the yeast. The water should be warmer than room temperature, but make sure it is not hot; if it is too hot, it could kill the yeast.
  5. Don’t rush the dough – give it time to rise each time, otherwise your dough will be tough. We want a nice, soft pizza crust, not a firm, dry crust.
  6. Be careful during the broil stage – the cheese and prosciutto will burn very quickly!
  7. If the edges of the focaccia get over cooked, just cut them off. I prefer the look of this focaccia pizza without the edge anyways!
  8. Cut this focaccia pizza into small squares, stick them with toothpicks, and you’ve got yourself a great addition to appetizer night.
Pizza sliced up and drizzled with balsamic glaze.

What goes with Homemade Focaccia Pizza?

This Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini is a filling meal on its own, however, if you’re feeling in the mood for a side, give these a try:

Here are some other recipes you might like:

Cranberry Thyme Turkey Roast

Crock-Pot Peanut Chicken

Spinach, Feta and Chicken Cannelloni with Rosé Sauce

Asian Turkey Burger

Pepperoni Stuffed Crust Pizza

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Impress your friends with this incredibly delicious Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini. Don't worry, it's super easy to make!

Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini

Impress your friends with this incredibly delicious Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini. Don’t worry, it’s super easy to make!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time: 2 hours 15 minutes
Total Time: 35 minutes
Servings: 10 slices
Author: Aleta

Ingredients

Focaccia

  • 3/4 cup warm water
  • 1.5 tsp yeast
  • 1.5 tsp sugar
  • 3 tbsp olive oil
  • 4 tsp olive oil divided
  • 2.25 cups flour
  • 1 tbsp spicy spaghetti seasoning
  • 1 tsp sea salt

Pizza

  • 3/4 cup pizza sauce
  • 1 cup spinach
  • 2.5 cups (200 grams) mozzarella cheese
  • 100 grams very thin sliced prosciutto
  • 12 leaves fresh basil
  • 1 hot house tomato
  • 100 grams cocktail bocconcini
  • balsamic drizzle

Instructions

Equipment Needed

Directions

    Focaccia

    • In the bowl of a stand mixer whisk together warm water with yeast, sugar and olive oil. Let stand for 15 minutes to activate the yeast.
    • Attach the dough hook and add flour, salt and spicy spaghetti seasoning. Turn the machine on low and knead for several minutes. Form the dough into a ball, add a tsp of olive oil into the bowl and turn the dough around in the oil. Cover the bowl with plastic wrap and let rise for 1 hour.
    • Oil a baking sheet and dump the dough out onto it. Using your fingers, push the dough out until it covers the whole baking sheet. Using your fingers will create lovely air pockets and the lumpy bumpy look of focaccia bread. Cover the baking sheet with plastic wrap and let rise for 1 more hour.
    • Heat oven to 425°. Drizzle 1 tsp olive oil all over the dough then bake for 10 minutes. Remove from the oven to top with pizza toppings.

    Pizza

    • While the focaccia is baking prep the toppings. Cut the cocktail bocconcini in half, rip the basil leaves into large pieces, since the tomato super thin and grate the mozzarella. 
    • Once the focaccia is ready, spread the pizza sauce evenly over the surface then cover with spinach. Next add the mozzarella then the basil leaves. Place the prosciutto evenly around the pizza in loose clumps then the tomato slices and top with the bocconcini.
    • Bake for 5 minutes in the 425° oven. Turn the oven to broil and bake until the cheese has melted and the prosciutto starts to get a bit crispy, about 2 minutes, watch carefully because it burns easily. 
    • Slice however you like! I prefer mine in about 10 slices but you can do less or more. Drizzle balsamic glaze over the pizza once it is on your desired serving platter for a beautiful and yummy pizza!

    Notes

    Expert Tips

    1. I always buy my prosciutto fresh from the deli counter. That way I can be super annoying and ask for the prosciutto to be sliced super thin and make sure it is properly layered. Other wise it could end up being all smooshed together in a super sad prosciutto ball.
    2. Buy the basil fresh! This delicious herb browns within a few days of purchasing unfortunately, so it’s a good idea to buy it no more than two days before you plan on making this pizza. Better yet- buy a basil plant!
    3. In a hurry? You can easily make this pizza with a store bought focaccia bread. There really is nothing like fresh focaccia and it’s super easy to make, but sometimes there just isn’t enough time.
    4. Use warm water to mix in with the yeast. The water should be warmer than room temperature, but make sure it is not hot; if it is too hot, it could kill the yeast.
    5. Don’t rush the dough – give it time to rise each time, otherwise your dough will be tough. We want a nice, soft pizza crust, not a firm, dry crust.
    6. Be careful during the broil stage – the cheese and prosciutto will burn very quickly!
    7. If the edges of the focaccia get over cooked, just cut them off. I prefer the look of this focaccia pizza without the edge anyways!
    8. Cut this focaccia pizza into small squares, stick them with toothpicks, and you’ve got yourself a great addition to appetizer night.

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