Prosciutto Pizza Bites

Save to Find It Later!

These Prosciutto Pizza Bites are the kind of thing I make when I want pizza vibes without making actual pizza. No dough, no rolling, no mess—just crispy prosciutto cups filled with all the good stuff. They’re salty, cheesy, herby, and packed with flavor in just one bite. You bake the prosciutto right in a muffin tin until it turns into a little cup, then fill it with tomato paste, sun-dried tomatoes, olives, and cheese. That’s it. No oven babysitting, no fancy ingredients.

I love how fast they come together, and they’re always a hit whether I serve them as a snack, an appetizer, or something to nibble on with drinks. They’ve got crunch, they’ve got goo, and they’re way more fun than a regular slice of pizza. If I’m being honest, I’ve made them for dinner more than once when I didn’t feel like cooking but still wanted something savory and satisfying. They’re that good.

Tips to Make This Recipe Work Best

• Use thin slices of prosciutto so they crisp up quickly and hold their shape. If they’re too thick, they stay soft and chewy.
• Make sure to press the prosciutto gently into the muffin tin so it forms a real cup. It’ll shrink a bit as it bakes.
• Let the prosciutto cool completely before filling so it keeps that crisp texture.
• Tomato paste works better than sauce here because it’s thicker and doesn’t make the cups soggy.
• Don’t overload the filling—you want a little of everything in each bite, not a giant mountain that falls apart.

Ingredients

• 6–8 slices prosciutto (thin cut)
• 3 tablespoons tomato paste
• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons chopped olives
• 1/2 cup (50g) shredded cheese
• 1/2 teaspoon za’atar (optional)
• Salt and pepper, to taste
• Fresh basil, for topping

Alternative Ingredients

If you don’t have prosciutto, you can use thin slices of turkey or ham, but they won’t get quite as crisp. Salami works too, but go with smaller muffin tins.

Instead of tomato paste, you can use thick pizza sauce or even red pepper pesto. Just make sure it’s not too watery.

You can swap the shredded cheese with mozzarella, cheddar, gouda, or even a bit of parmesan. Anything melty will work.

Not a fan of olives or sun-dried tomatoes? Try roasted peppers or marinated artichokes for a different flavor.

Step 1: Crisp the Prosciutto

Preheat your oven to 375°F (190°C). Line each muffin cup with a slice of prosciutto, pressing it down gently to form a cup shape. Bake for 10–12 minutes, or until the prosciutto is crispy and holds its shape.

Step 2: Let Cool

Remove the muffin tin from the oven and let the prosciutto cups cool completely in the tin. This helps them firm up and hold their crunch.

Step 3: Make the Filling

In a small bowl, mix together the tomato paste, chopped sun-dried tomatoes, chopped olives, shredded cheese, and za’atar if you’re using it. Season with a little salt and pepper.

Step 4: Assemble the Bites

Once the prosciutto cups are cool, fill each one with a spoonful of the tomato mixture. Press gently to fit the filling into the cup without breaking it.

Step 5: Top with Basil

Tear or chop fresh basil and sprinkle it on top of each bite just before serving. You can also add an extra crack of pepper or a little olive oil drizzle if you want to get fancy.

How to Conserve This Recipe

If you’re making these ahead of time, store the prosciutto cups and the filling separately in the fridge. The cups will stay crispy in an airtight container for up to 2 days. Assemble just before serving so everything stays crunchy.

If they’re already assembled, they’ll keep in the fridge for about 24 hours. Reheat in the oven at 350°F (175°C) for 5–6 minutes to warm them up and crisp the prosciutto again. I don’t recommend the microwave—it softens the cups and ruins the texture.

Different Ways to Serve These

These bites are great when you need a one-hand snack or a no-fuss appetizer. They work perfectly for game day, picnics, or even just a lazy dinner when you want pizza flavors without the hassle. You can also serve them as part of a charcuterie board—just line them up with some grapes, nuts, and a few slices of bread.

If you’re packing lunch, toss a few of these in a container with some sliced veggies and crackers for a fun, protein-packed option that doesn’t feel boring. And if you’re hosting? Double or triple the recipe, because they go fast. You can even make a vegetarian version on the side using phyllo cups or baked zucchini slices as the base.