Pesto Pizza with Jamón Ibérico

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 20 Minutes Cooking Time: 10-15 Minutes Total Time: ~30 Minutes

Jamón Ibérico adds a meaty bite – a nice surprise with herby pesto, melty mozzarella and juicy tomatoes in Pesto Pizza with Jamón Ibérico.


  • Pesto
  • 4 oz. Fresh Basil Leaves
  • Heaping 1/4 cup Pine Nuts
  • Heaping 1/4 cup Parmesan Cheese
  • 4-6 Garlic Cloves
  • Pinch of Kosher Salt
  • Olive Oil
  • Pesto Pizza with Jamón Ibérico
  • 1 Prepared Pizza Dough
  • Pesto
  • 1 cup grated Mozzarella Cheese
  • 3-4 oz. Jamón Ibérico (or Serrano Ham, prosciutto, or Coppa)
  • 1/2 pint Cherry or Grape Tomatoes, halved



Preheat the oven to 425 degrees F with a pizza steel or stone.



In the bowl of a food processor, add fresh basil leaves, garlic cloves, pine nuts and Parmesan. Add a pinch of kosher salt. While the processor is processing these ingredients, drizzle in olive oil until the mixture is incorporated and spreadable.

Pesto Pizza with Jamón Ibérico


On a lightly floured surface, roll, spin or stretch your prepared dough out to about 12-inches round. Spread the pesto on the dough in a thin and even layer, leaving a border for the crust.


Then top the pesto with grated mozzarella cheese. Then layer on the Jamón Ibérico. Top the ham with a little more cheese, then the tomatoes. Dollop on a little more pesto and top the whole pie with a little more cheese.


And we are ready for the oven! Bake the pizza on a stone or steel for about 10-15 minutes, until the crust is puffed and golden, and the cheese is melted and bubbly.


Let the pizza cool for a few minutes, then slice and serve.