This Sicilian-inspired pizza balances sweet orange marmalade and savory prosciutto over garlic-infused olive oil and melted mozzarella, topped with crunchy pistachios for a sophisticated flavor profile that blends traditional Italian ingredients with unexpected sweetness.
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Preheat your pizza oven to 700°F (or your home oven to its highest setting).
Take your pizza dough out of the fridge to let it come to room temperature.
Lightly flour your work surface and the dough ball.
Gently press and stretch the dough by hand to your desired size and thickness, forming a crust around the edge.
Dust a pizza peel with flour to prevent sticking and place the stretched dough on top.
Gently warm the extra virgin olive oil with smashed garlic cloves to infuse the flavor.
Brush the garlic-infused olive oil over the surface of the pizza dough.
Sprinkle the shredded mozzarella cheese evenly over the oil.
Sprinkle dried oregano over the cheese.
Launch the pizza into the preheated oven and bake for 2-3 minutes, until the crust is golden and the cheese is bubbly.
Remove the cooked pizza from the oven.
Immediately top the hot pizza with torn pieces of fresh mozzarella.
Arrange torn pieces of prosciutto over the mozzarella.
Gently warm the orange marmalade and brush it over the prosciutto and cheese.
Sprinkle the chopped pistachios over the pizza for crunch.
Garnish with fresh basil leaves.
Finish with a drizzle of good quality extra virgin olive oil before slicing and serving.
Store leftover pizza in an airtight container in the refrigerator for up to 2 days; reheat gently in a 350°F oven for 5 minutes to restore crust texture without melting the fresh toppings.
pizza stone or baking sheet · pizza peel (recommended for transfer)
Prepare the dough in advance and refrigerate up to 24 hours. Add toppings and bake fresh just before serving for the best texture and melted cheese.
This recipe uses both: shredded mozzarella for the base layer (better melting) and fresh mozzarella torn into pieces added before serving for creaminess and texture contrast.
A quality bitter orange marmalade (traditional Seville) provides the right balance of sweetness and citrus tang. Warm it slightly before topping for easier spreading.
Yes, use prosciutto di Parma alternatives like San Daniele or other quality cured ham. Avoid thick-cut varieties; thin slices work best for this pizza.
Apply the garlic-infused olive oil base generously to create a moisture barrier, and add wet toppings like marmalade only after the initial bake or just before serving.
