Wood-Fired Neapolitan Pizza with Prosciutto and Pine Nut Salad

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs Neapolitan pizza dough, San Marzano tomato sauce, 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

12 oz Neapolitan pizza dough
1/2 cup San Marzano tomato sauce
6 oz, sliced Fresh mozzarella
6 Fresh basil leaves
2 tbsp Olive oil
4 cups Mixed greens
1/4 cup, toasted Pine nuts
1/4 cup, shaved Parmesan cheese
3 oz, thinly sliced Prosciutto
2 tbsp Balsamic vinegar
1 tsp Honey
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

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.
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.
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.
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.
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.