Tuscan White Pizza with Spiced Chicken, Prosciutto and Honey Drizzle

These Tuscan-inspired white pizzas bring the flavors of an Italian trattoria right to your kitchen. Topped with spice-kissed organic chicken, a rich and creamy white sauce, crispy prosciutto, fresh basil and a drizzle of golden honey, they strike the perfect balance between savory and sweet. Whether you’re planning a romantic date night or a special weeknight dinner, this recipe is sure to impress.

The secret lies in the homemade white sauce, made with cream cheese and a touch of Tuscan heat spice, which coats the chewy pizza crust beautifully. Each bite offers a delightful crunch from the prosciutto, tenderness from the chicken and a burst of freshness from the basil. Best of all, it’s easier to make than you think!

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Ingredients

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 475°F. Wash and dry produce. Drizzle olive oil over a clean work surface. Remove pizza dough from packaging; place on oiled surface. Shape each piece into a ball. (TIP: Spray your hands with nonstick cooking spray to prevent sticking.) Evenly coat top of dough with a large drizzle of olive oil. Cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
2. Once dough has rested 20 minutes, line a baking sheet (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough. Cover dough with a clean kitchen towel; let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
3. While dough rests, pat chicken dry with paper towels; season all over with half the Tuscan Heat Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, roughly chop into ½-inch pieces.
4. Return pan used for chicken to medium heat. Add cream sauce base, cream cheese, remaining Tuscan Heat Spice and 1½ TBSP water (3 TBSP for 4 servings); whisk until smooth. Bring to a boil, then reduce heat and simmer until thickened, 2-3 minutes. Turn off heat; grate half the Parmesan into white sauce.
5. Once dough has rested 15 minutes, using oiled hands, press and stretch on sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. Evenly spread dough with white sauce; grate remaining Parmesan over top. Top with as much chicken as you like. Brush edges of dough with olive oil. Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4, bake on top and middle racks; swap rack positions halfway through.)
6. Meanwhile, wash and dry pan used for sauce. Separate prosciutto from sheets; halve crosswise. Heat a drizzle of oil in pan used for sauce over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2-3 minutes per side. TIP: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, lower heat. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
7. Top pizzas with dollops of basil paste, honey and crispy prosciutto. Slice pizzas as desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use pre-shredded Parmesan instead of a block?

Yes, but freshly grated Parmesan melts better and has superior flavor. If using pre-shredded, reduce the amount slightly as it is more compact.

What if I don't have Tuscan Heat Spice?

You can substitute with a mix of dried oregano, red pepper flakes, garlic powder and a pinch of fennel seeds to mimic the flavor profile.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven to restore crispness.