Brie Pizza (Pizza con Prosciutto Cotto e Brie)

This creamy brie and ham pizza is built on a pillowy homemade dough, layered with thin tomato slices, chunks of melty brie, and a velvety gorgonzola and mascarpone mixture that takes it straight to restaurant territory.

You might also like: Pizza Bianca or Arugula and Prosciutto Pizza.

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Jump To

• Quick Look
• Ingredient Notes
• How to Make Brie and Ham Pizza
• Recipe Tips
• Serving Suggestions
• Brie and Ham Pizza (Pizza con Prosciutto Cotto e Brie)
• FAQ

Pizza night is a sacred tradition in our house. Any night of the week you will find us making pizza Margherita for the kids, a simple pizza bianca for me, or something more adventurous for when I want to treat myself. Everyone stops what they are doing the moment they hear it is Pizza Night.

This particular pizza is one I learned from Fabrizio, who makes it at his restaurant as one of their most popular toppings. The secret is the cheese mixture: gorgonzola, mascarpone, and cream cheese blended together until silky smooth. Spooned over the top with brie and a few slices of prosciutto cotto, it melts into something truly extraordinary. I am ready for another one just looking at it.

If you are cutting back on meat, skip the ham entirely. The cheese combination alone is enough to make this a deeply satisfying pizza. The dough recipe makes two pizzas, so you can freeze the second dough ball for your next Pizza Night.

Quick Look

• Prep time: 20 minutes plus 45 minutes rising time
• Cook time: 15 to 18 minutes
• Makes: 2 pizzas, serves 4
• Skill level: Easy
• Special equipment: Food processor, large mixing bowl, rolling pin, pizza pan or baking sheet

Ingredient Notes

For the Dough

• Water: Use warm water, not hot. It should feel comfortably warm on the inside of your wrist, around 105 to 110 degrees Fahrenheit. Water that is too hot will kill the yeast.
• Sugar: Just one teaspoon. It feeds the yeast and helps activate it, and you will not taste it in the final dough.
• Active dry yeast: Standard active dry yeast from a packet or jar. Make sure yours is not expired. If your yeast does not foam within 10 minutes of mixing with the warm water and sugar, it is no longer active and the dough will not rise.
• Salt: Fine sea salt or table salt both work well here. Add it after the yeast has dissolved, as direct contact between salt and yeast can slow activation.
• Flour: Unbleached all-purpose flour gives you a slightly chewier, more flavorful crust than bleached flour. Bread flour also works if you want an even chewier result.

For the Topping

• Brie: Cut it into small chunks about an inch across. You can remove the rind if you prefer a cleaner melt, or leave it on for a more rustic result. Both work beautifully.
• Gorgonzola: This is the flavor backbone of the creamy cheese mixture. It adds depth and a mild blue cheese note that is not at all overpowering once blended. Use dolce (sweet) gorgonzola for a milder flavor.
• Mascarpone: Rich and creamy, it smooths out the sharpness of the gorgonzola and makes the mixture spreadable. Do not substitute with sour cream as the flavor is quite different.
• Cream cheese: Full-fat cream cheese helps bind the mixture and adds body. Bring it to room temperature before blending so it incorporates smoothly.
• Prosciutto cotto: This is Italian cooked ham, not the dry-cured prosciutto crudo. It is mild, slightly sweet, and tender. You can find it at Italian delis and most well-stocked supermarkets. Regular cooked ham works as a substitute.
• Tomato: Slice it as thin as you can manage. Very thin slices release less water during baking, which keeps your crust crisp. Pat them dry with a paper towel if they look very wet.
• Olive oil: A drizzle over the top before baking adds flavor and helps everything brown nicely. Use a good extra virgin olive oil here.
• Dried oregano: Classic Italian pizza seasoning. Rub it between your palms before sprinkling to release the oils and intensify the flavor.

How to Make Brie and Ham Pizza

Make the Pizza Dough

1. Combine the warm water, sugar, and yeast in a large bowl and stir gently until dissolved. Let the mixture sit for 5 to 10 minutes until foamy. If it does not foam, your yeast is not active and you should start again with a fresh packet.
2. Add the salt and 1 cup of flour. Mix with a wooden spoon until you have a loose, shaggy batter.
3. Add the second cup of flour and stir for 2 to 3 minutes, incorporating as much flour as possible.
4. Scoop the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and slightly tacky but not sticky. It should spring back when you poke it.
5. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Set aside in a warm spot to rise for 45 minutes. The dough should puff up noticeably, though it may not double entirely.
6. Cut the risen dough into 2 equal pieces. Knead each portion briefly into a round. Cover again and let rest for 15 minutes. This rest period relaxes the gluten and makes rolling much easier.

Make the Cheese Mixture

7. Add the gorgonzola, mascarpone, and cream cheese to a food processor. Blend until completely smooth and creamy, about 30 to 45 seconds. Scrape down the sides as needed. Set aside.

Assemble and Bake

8. Preheat your oven to 450 degrees Fahrenheit. Lightly dust a clean work surface with flour.
9. Roll out one dough round into a 10-inch oval or circle, about ¼ inch thick. Transfer to a lightly oiled pizza pan or baking sheet. (If you are only making one pizza, wrap the second dough ball tightly in plastic wrap and freeze for another time.)
10. Arrange the thin tomato slices evenly over the dough.
11. Scatter the brie chunks evenly across the surface.
12. Drop the gorgonzola cheese mixture in generous spoonfuls over the top.
13. Lay the prosciutto cotto slices over the cheese.
14. Drizzle the olive oil over everything and finish with a sprinkle of dried oregano.
15. Bake for 15 to 18 minutes until the edges are golden brown and the cheese is bubbling and lightly browned in spots. Let rest for 2 minutes before slicing.

Recipe Tips

• Pat your tomato slices dry before adding them to the pizza. Tomatoes release a lot of water during baking and wet tomatoes make for a soggy crust.
• Bring your cream cheese to room temperature before blending. Cold cream cheese will not mix smoothly with the gorgonzola and mascarpone.
• Do not skip the 15-minute dough rest after portioning. It makes the dough significantly easier to roll out without it snapping back.
• Bake on the lowest oven rack position for the crispiest bottom crust.
• If you want to go meat-free, simply omit the prosciutto cotto. The cheese combination alone is absolutely stunning on its own.
• For extra richness, finish the baked pizza with a drizzle of honey or a handful of fresh arugula tossed lightly with olive oil and lemon.
• Leftover dough freezes beautifully. Wrap tightly in plastic wrap, then place in a zip-top bag. Thaw overnight in the refrigerator before using.

Serving Suggestions

This pizza is a meal on its own and needs very little alongside it. A simple arugula salad dressed with lemon and olive oil is the perfect partner. The peppery greens cut right through the richness of the brie and gorgonzola mixture.

• Serve with a light Italian red wine like a Barbera d'Asti or a sparkling Prosecco, which balances the creamy cheese topping beautifully.
• For a larger spread, pair with a bowl of mixed olives and a simple antipasto plate to start.
• Leftovers reheat well in a hot oven or a dry skillet over medium heat for a couple of minutes. Avoid the microwave as it will make the crust rubbery.

Love pizza night? Also try: Pizza Bianca and Arugula and Prosciutto Pizza.

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