Pull Apart Prosciutto Pizza Bread

Pull Apart Prosciutto Pizza Bread

This week, Sweet Rose Bakes made the perfect Super Bowl snack, a Pull Apart Pizza Prosciutto Bread, and it was a huge hit. The recipe is below, and you can get many of the ingredients at the Olive Connection, so stop by before the game to stock up. We also carry cheese and charcuterie items, fresh Clear Flour Bread, and more for your Super Bowl party menu.


Pull Apart Prosciutto Pizza Bread 


1 tsp. Active Dry Yeast

1 ½ cups luke warm water

2 tsp. Honey

3 cups all purpose flour

1 cup whole wheat or white whole-wheat flour

1 TBL. Olive Oil

1 ½ tsp. kosher salt



1- 16 oz. jar San Nicola Dei Miri San Marzano Whole Tomatoes or

a can of Whole San Marzano tomatoes – blend in a food processor or blender for a few seconds to puree slightly

1 TBL. Olive oil

2 cloves of garlic, chopped

¼ – ½  tsp. crushed red pepper flakes

2 tsp. Victoria Taylor’s Pizza Seasoning

Salt and pepper


8 oz. part skim mozzarella, grated

I tube ‘NDUJA Spicy Prosciutto Spread 

¼ cup fresh basil leaves, chopped

Olive oil to drizzle

Pour 1 ½ cups of Luke warm water in the bowl of a stand mixer.  Sprinkle yeast over the water and let sit for 5 minutes until softened and bubbly.  Add honey, flour, olive oil and salt.  Mix with the paddle attachment until combined.  Change to a dough hook and mix on medium speed until the dough is a cohesive ball and pulls away from the sides of the bowl.  About 5 minutes.  If making the dough by hand, mix all the ingredients together and place the rough ball onto the counter and knead until the dough is smooth and not sticky.  About 8 minutes.

Place the dough into an oiled ceramic bowl.  Cover with plastic wrap; cover plastic with a kitchen towel. Let dough double in size 1 -1 1/2 hours.

While the dough is rising, make the sauce.  Heat a medium skillet and add the olive oil and the garlic.  Sauté for 1 minute until the garlic is fragrant. Add the red pepper flakes and heat briefly.  Add the tomatoes and Victoria Taylor’s Seasoning.  Bring sauce to a boil and reduce to a simmer.  Simmer for 5 minutes and add salt and pepper to taste. 

Take off the heat and allow to cool.

Place the oven rack in the center of the oven and preheat to 400 degrees.  Oil a 13X9X2 inch pan and press in parchment paper letting it come over the sides of the pan by ½ an inch. 

Roll the pizza dough out on a lightly floured surface to a ½ inch thick rectangle.  Cut the dough into 1” squares with a large knife.  Roll each square into a ball and place them in the bottom of the pan.  Cover the bottom of the pan with the balls (there may be 1/8” – 1/4” of space between some, but this leaves room for toppings and for the dough to rise). 

Spoon and spread the sauce over the dough to cover.  Cover the sauce with a layer of mozzarella, pull ¼” pieces of prosciutto spread off the log and scatter over the cheese, (use as little or much as you like).  Cover the pan with plastic wrap and allow to rise for 20 minutes.  Remove the plastic wrap and sprinkle with basil and a drizzle of olive oil.

Bake for 20-30 minutes.  The bread should rise, and the cheese and sauce should be bubbly. An instant read thermometer inserted in the center of the pan should read 200 degrees to make sure the dough is cooked through.

Remove from the oven and cool on a baking rack for 10 minutes.  Pull up the edges of the parchment paper to remove the bread from the pan.  Place on a platter or cutting board and tear off pieces of the dough balls to enjoy!