Date and Prosciutto Pizza with Preserved Lemon Sauce
Pre-made crust and these savory and sweet ingredients make weeknight pizza quick, easy and delicious.
Servings Prep Time
2people 20minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
10minutes 30minutes
  • 1 pizza crust
  • 6 medjool dates
  • 3oz prosciuttothinly sliced
  • 6cups mozzarella cheeseshredded
  • 2Tbsp olive oil
  • 4Tbsp unsalted butter
  • 1Tbsp garlicminced
  • 2Tbsp onionminced
  • 2Tbsp preserved lemonminced
  • saltto taste
  • 1/2cup fresh basil
  1. About 30 minutes before you want to start preparing the pizza, place the dates in a bowl and cover with boiling water. Let soak, so that you can remove the skins.
  2. Add olive oil to saute pan. Add onion and cook until tender. Then add garlic and cook about 1 minute more.
  3. Add butter to pan and stir to melt and combine.
  4. To complete the sauce add the preserved lemon and then taste before adding any salt as the saltiness of the lemons can vary depending on how they were prepared. I added about 1/8 tsp of salt. Set aside.
  5. After dates have soaked for about 30 minutes the skin should come right off, but if not just let them sit a little longer. Peel the dates, remove the pits, and set aside. Now you’re ready to assemble the pizza.
  6. Preheat the oven according to the instructions on your crust. Spread preserved lemon sauce onto pizza. Depending on the size of your crust you may not need all of it, but be generous and brush a little all the way to the edge so that it browns as well.
  7. Cover sauce with shredded cheese, prosciutto and dates. I like to keep the slices of prosciutto whole and just bunch them up a little and tear the dates by hand as I place them for a rustic feel.
  8. Bake as directed by the instructions on your crust. This will probably be about 10 minutes. Remove from oven and top with fresh basil. I like to tear the larger leaves, but leave some of the smaller leaves together in bunches.