Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Prosciutto Pizza

Always purchase the best prosciutto you can find. It makes a huge difference, especially since there are only five ingredients.

Ingredients

1 each Portion of pizza dough (see recipe)
2 Tbl Marinara (see recipe)
2 slices Fresh buffalo mozzarella, sliced ¼ inch thick
¼ lb. Prosciutto ham, sliced thin and torn by hand into 2 inch pieces
4-5 leaves Fresh basil, chiffonade
Flour as needed
Cornmeal as needed

Instructions

Preheat a pizza stone at 450 in the oven.

On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel.

Spread the marinara across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces and sprinkle across the dough along with the torn prosciutto ham. Sprinkle the preheated pizza stone with cornmeal, slide the pizza off of the peel and bake for 8-10 minutes until the edges of the dough begin to brown and the cheese begins to bubble.

Stack the basil leaves on top of each other, roll them up and slice to make the basil chiffonade. Sprinkle over finished pizza.

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more