Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Neapolitan pizza baked in a wood-fired oven paired with a fresh salad of mixed greens, pine nuts, and prosciutto dressed in balsamic vinaigrette. This italian-inspired pizza ready in about 30 minutes pairs Neapolitan pizza dough, San Marzano tomato sauce, sliced Fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven. Roll out 12 oz of Neapolitan pizza dough on a floured surface to a 12-inch circle. Spread 1/2 cup San Marzano tomato sauce evenly over the dough, leaving a small border.
  2. Step 2: Arrange 6 oz of sliced fresh mozzarella over the sauce. Drizzle 1 tbsp olive oil over the top and bake on the preheated stone for 7-9 minutes until the crust is blistered and cheese melted.
  3. Step 3: While the pizza bakes, prepare the salad by whisking together 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil in a small bowl until emulsified.
  4. Step 4: In a large bowl, toss 4 cups mixed greens with the vinaigrette. Add 1/4 cup toasted pine nuts, 1/4 cup shaved Parmesan, and 3 oz thinly sliced prosciutto. Toss gently to combine.
  5. Step 5: Remove the pizza from the oven, top with fresh basil leaves, and drizzle with the remaining 1 tbsp olive oil. Serve immediately alongside the pine nut and prosciutto salad.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep neapolitan pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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