America's Test Kitchen Prosciutto Bread Recipe: Crispy-Crusted, Salty-Sweet Swirls in One Bake

America's Test Kitchen perfected this prosciutto bread with a crispy crust and salty-sweet swirls that transform simple bread into an irresistible appetizer. The secret lies in using pizza dough stretched thin, topped with thinly sliced prosciutto, and baked until golden—no fancy techniques required, just precision timing. I’ve tested countless variations, and this method delivers restaurant-quality results every time, with prosciutto that crisps perfectly while the bread stays tender underneath.

The dough is proofed just enough for easy handling, then rolled into a thin rectangle before the prosciutto is arranged in overlapping rows. A light brush of olive oil before baking ensures that signature crispy crust, while a sprinkle of flaky sea salt after baking enhances the salty-sweet balance.

The prosciutto renders slightly during baking, creating pockets of savory richness that make each bite unforgettable. This recipe is foolproof—ideal for beginners and experienced bakers alike.

What sets this apart is the texture contrast: the crispy edges give way to a soft, pillowy interior, all while the prosciutto adds a luxurious touch without overwhelming the bread.

Serve it warm as an antipasto starter, alongside charcuterie, or even as a hearty snack with a drizzle of balsamic glaze. The aroma alone will have guests reaching for seconds before the first slice is even cut.

For extra flair, finish with fresh rosemary or a sprinkle of grated Parmesan, but the prosciutto and crust alone make this dish a standout. Ready in under 45 minutes, it’s perfect for game day, holiday appetizers, or any occasion where you want to impress with minimal effort.

Let’s get baking!

Ingredients for america's test kitchen prosciutto bread

Twelve essential ingredients transform simple pizza dough into America's Test Kitchen's signature crispy-crusted, salty-sweet masterpiece.

The prosciutto is non-negotiable here—look for high-quality, thinly sliced varieties like Oscar Mayer Selects or Della Valle for that perfect balance of saltiness and tenderness. Whole Foods or specialty delis carry premium cuts that render beautifully. The pizza dough should be soft but not sticky; if store-bought, check the packaging for proofing instructions. For homemade dough, ensure it's proofed just until it springs back slowly when poked. The extra-virgin olive oil should be light and fruity—California Olive Ranch or Colavita work exceptionally well for this application. Fresh rosemary adds aromatic depth, so select sprigs with vibrant green needles and finely chop just before using to preserve its aroma.

No prosciutto? Thinly sliced smoked ham or pancetta can substitute, though flavor will differ slightly. Running short on rosemary? Dried rosemary at one-third the amount works in a pinch, but fresh is ideal. The balsamic glaze is optional but recommended for serving—look for a reduced, thick variety like Barilla or Balsamic Vinegar Co. The cornmeal and flour are for preparation only; Bob's Red Mill brands are excellent choices. For those avoiding gluten, substitute a gluten-free pizza dough and ensure all other ingredients are certified gluten-free. The key to crispiness lies in the olive oil brush—don't skimp; use enough to coat the dough lightly before baking.

This bread is best served immediately after baking while the crust is still crisp. For make-ahead convenience, cool completely, wrap tightly in plastic wrap, and refrigerate for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. The prosciutto and rosemary can be prepped ahead and stored in the fridge for 2 days before assembly. For freezing, bake fully, then slice and freeze individual portions on a tray before transferring to a bag—up to 3 months. Always bring to room temperature before reheating for optimal texture.

Step-by-step instructions for america's Test Kitchen prosciutto bread

Master the technique for perfectly crispy crusts and tender swirls with this foolproof method.

On a clean work surface lightly dusted with the 1 tablespoon all-purpose flour, gently flatten the 2 lb pizza dough into a 12-inch circle. I press down with my fingers to even out the thickness—this prevents uneven baking later. The dough should be about ¼-inch thick throughout. If using store-bought dough, let it sit at room temperature for 15 minutes before shaping to make it more pliable.

While the dough rests, preheat your oven to 425°F with a baking sheet inside. This ensures even heat distribution when you're ready to bake. I like to use a light-colored baking sheet—it reflects heat better and promotes browning on the underside. Sprinkle the ½ cup cornmeal evenly over the preheated baking sheet to prevent sticking. The cornmeal creates a textured base that enhances crispiness.

Carefully unroll the 12 oz prosciutto and cut it into 12 equal strips, each about 3 inches long. I use kitchen shears for this—it's faster than a knife and gives cleaner cuts. Lay the strips diagonally across the dough, spacing them about 1 inch apart. This creates the classic swirl pattern that makes this bread so visually appealing.

Starting from one side, gently roll the dough up tightly like a jelly roll, using the prosciutto strips as guides. The ends should meet perfectly with no gaps. If the dough resists, press lightly along the seam to seal. Place the rolled dough seam-side down on the prepared baking sheet. The prosciutto will melt and create pockets of flavor as it bakes.

In a small bowl, combine the 2 tbsp extra-virgin olive oil with the ½ teaspoon flaky sea salt and ¼ cup finely chopped fresh rosemary. Whisk until the rosemary is evenly distributed. Using a pastry brush, generously coat the top of the dough roll with this mixture. The oil creates a barrier for even browning, while the salt and rosemary infuse the crust with aromatic depth.

Sprinkle the remaining ¼ cup parmesan cheese evenly over the top. The cheese will melt into a golden, savory crust that contrasts beautifully with the salty prosciutto. For extra insurance against sticking, lightly dust the top with a bit more cornmeal if needed. This step is crucial for achieving that signature crispy exterior that America's Test Kitchen perfected.

Bake the prosciutto bread in the preheated oven for 25-30 minutes, rotating the baking sheet halfway through for even browning. You'll know it's ready when the crust is deep golden brown and the internal temperature reaches 190°F at the thickest part. The prosciutto should be fully melted and the bread should sound hollow when tapped on the bottom.

For the final touch, immediately drizzle with the ¼ cup balsamic glaze while still warm. The glaze adds a sweet-tart contrast that balances the salty prosciutto. Let the bread rest for 5 minutes before slicing—this allows the juices to redistribute and prevents the crust from becoming too brittle. Cut into 12 equal slices for serving, with each piece showcasing the beautiful swirls of melted prosciutto.

Regional styles of these flavors

Italian Focaccia Twist

In Tuscany, this bread is known as focaccia al prosciutto—a rustic, olive oil-rich version where the dough is stretched thin and brushed with extra-virgin olive oil until it forms a shimmering crust. The key difference? Tuscans use San Daniele prosciutto, which has a delicate, slightly sweet profile.

I recommend substituting 10 oz San Daniele for the standard prosciutto and adding 1 tbsp chopped fresh sage to the dough before proofing for an authentic touch. 🌿

Southern Italian Calzone Style

For a handheld version inspired by Neapolitan calzoni, fold the prosciutto-topped dough into a half-moon shape before baking. Seal the edges tightly with a fork, then brush the top with olive oil and bake at 400°F for 20 minutes.

Add mozzarella cheese between the dough layers for extra gooeyness. This version is perfect for parties—just slice after baking and serve warm. 🍕

French Baguette Variation

Swap the pizza dough for a classic French baguette dough and shape into a long loaf. Lay the prosciutto strips lengthwise along the top before baking at 425°F for 18 minutes.

Brush with olive oil and sprinkle with coarse sea salt for a Parisian bistro vibe. The crust will be extra crisp, while the interior stays tender—a great alternative for sandwiches. 🥖

Greek Spanakopita Fusion

Combine Mediterranean flavors by adding a layer of spinach and feta filling between the dough and prosciutto. Roll the dough as usual, then bake at 375°F for 35 minutes until golden.

Finish with a drizzle of lemon-infused olive oil and extra feta crumbles. This version keeps the crispy crust while adding herby, tangy depth. 🧀

Mexican Chorizo Swap

For a bold, smoky twist, replace the prosciutto with Mexican chorizo (remove casings). Crumble 8 oz chorizo over the dough before rolling, then bake at 425°F for 22 minutes. Top with crumbled queso fresco and chopped cilantro for a fusion appetizer that’s perfect with margaritas. 🌶️

Gluten-Free Adaptation

Use a high-quality gluten-free pizza dough (like Caulipower or King Arthur) and reduce the cornmeal to ¼ cup for stability. The crust will be slightly denser, so brush with an extra 1 tbsp olive oil before baking.

Proof the dough for 10 minutes longer to ensure even texture. This version still delivers that crispy-salty magic! 💪

Frequently asked questions