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Prosciutto Arugula Pizza is a delicious Italian meal for your next pizza night! This easy pizza recipe only uses 4 ingredients and takes 25 minutes to make. Buon Appetito!
Prosciutto Arugula Pizza is one of my favourite pizzas to order whenever I’m in authentic Italian pizza restaurants. I love the combination of fresh ingredients.
Trader Joe's Burrata, Prosciutto, And Arugula Flatbread Pizza
It’s such a simple pizza that delivers big flavours: The buttery saltiness of the prosciutto and the bitter peppery taste of arugula along with the milky cheese taste.
I showed you how to make Prosciutto and Cheese Cupcakes before. Now, I’m here to show you how to make pizza with Prosciutto di Parma, arugula and cheese using fresh authentic Italian ingredients.
This Prosciutto Arugula Recipe is so easy to make, only requiring four ingredients. And it’s quick too, only taking 25 minutes from start to end and this timing includes the optional rest time.
Mozzarella Snap Pea & Prosciutto Pizza
I’m also using some authentic Italian products for this pizza recipe. Prosciutto is the most important component of this pizza so this recipe uses the world famous prosciutto most people knows of, Prosciutto di Parma PDO.
I mentioned that I order Prosciutto Arugula Pizza in authentic Italian pizza restaurants, and not American pizzerias or something else. There’s a specific reason for that.
Dining in authentic Italian pizzerias guarantees authentic Italian ingredients. There is a black market for fake Parma Ham and you want to be sure you’re getting the real thing.
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Prosciutto Arugula Pizza typically uses Prosciutto di Parma PDO, which is 100% all-natural, gluten-free product, completely free of preservatives, additives and hormones made with only four ingredients: pork, sea salt, air and time.
PDO is the term for “Protected Designation of Origin, ” which refers to products that are uniquely linked to the geographical area of their name.
For Prosciutto di Parma, this means it can only be produced from the countryside surrounding the city of Parma in North-Central Italy using Italian-born and bred pigs raised according to the highest standards, on which they are monitored, inspected and traced.
Arugula And Prosciutto Pizza » The Practical Kitchen
With the protection of Geographical Indications under CETA, Canadian consumers can find the authentic, 100% all-natural ham at local retailers across the country under the correct designation, Prosciutto di Parma.
Drizzle some oil on the pan. Place the dough on the pan and flatten it by pressing down and stretching it out with your hands.
Evenly add slices of Prosciutto di Parma to the dough. This layer lubricates the dough with the prosciutto’s fat so it becomes crispier.
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Evenly add the mozzarella cheese on top. You’ll want enough cheese to fully cover the Prosciutto di Parma when it melts for that ooey gooey bite.
Bake in the oven at 450F for 12-15 minutes, depending on desired brownness. 15 minutes will make the dough toasted with a crispy exterior and gives a cheesy crust like the photo below.
Remove the pizza from the oven and let it rest for 5 minutes. Evenly add slices of Prosciutto di Parma on top.
Italian Inspired Prosciutto Arugula Pizza Recipe — Eat This Not That
I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @ on Instagram & Facebook and @TravellinFoodie on Twitter.
Please note that nutrition information you see is provided and automatically calculated by Nutritionix. This may vary depending on the specific ingredients that you use. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator.
Hope this Arugula Prosciutto di Parma Pizza recipe gives you an idea on what Italian food to have for lunch or dinner. Perfect for those pizza nights!
Arugula Prosciutto Pizza
This pizza prosciutto recipe was made in partnership with Prosciutto di Parma to raise awareness and emphasize the importance of its quality, authenticity and tradition.Prosciutto and Arugula Pizza is the perfect combination of salty from the prosciutto and peppery from the arugula. Homemade pizza on Saturdays should be a weekly thing. What I love about pizza is the versatility of ingredients you can use to top your pizza. I do love the standards, but my favorite pies are the ones that have crazy cool flavor combinations.
So on this particular Saturday I was in a cooking rut and didn’t really know what to make. And as I stood there examining the contents of my pantry, it struck me that I have all the fixings to make my own homemade pizza dough. And what I’ve been craving is a good prosciutto and arugula pie.
Making pizza with a crowd is literally the easiest dinner party menu ever. It’s fun, people can make their own, and it’s a group activity. We’ve put on parties before with a pizza bar, all different ingredients and cheeses, your friends do all the work and you just pop them in the oven and everyone has their own personal pizza. If you want to make it real easy on yourself most local pizza joints will sell you their dough or just give it to you. I usually barter with wine.
Prosciutto Arugula Pizza Recipe
This recipe makes 2 medium sized pizzas. You can prepare this pizza dough and freeze it for up to 6 months to use on the fly. Use the dough and top with your favorite toppings to make your own pizza creations.
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Lucio De Falco's Rucola E Parma Prosciutto Filetto Pizza
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead moreCreamy burrata cheese, delicate, savory, salty prosciutto, a handful of peppery greens, and a drizzle of honey add up to one of the best pizzas.
This sophisticated pizza is quite easy to make, especially if you start with premade dough! The creamy silkiness of the burrata cheese collapses into the crust, and the porky saltiness of the prosciutto is the perfect foil for the delicate cheese. The burrata just gets barely warmed in the oven, and the cool prosciutto is draped over everything at the end. You can decide whether to finish the pizza with a shower of baby arugula or some thinly sliced basil and a touch of honey. Either way, it’s a little ode to Italy!
If you have had burrata, my guess is that you love burrata. I don’t know of many people who have tried this magical cheese and thought, “Eh, that’s ok…I wouldn’t kick that cheese out of bed.”If you haven’t had the chance to try burrata, I would be honored if this recipe became the first occasion.
Cherry Tomato Prosciutto Pizza
Creamy burrata cheese, salty prosciutto, a handful of greens and a drizzle of honey add up to one of the best pizzas. Tweet This FAQs
Burrata isa semi-soft white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella with a rich molten cream filling as a bonus. Murray’s makes a burrata cheese that is, as my grandmother would say, to die for. You can order it online.
When to put the burrata on pizza is a very common question. Unlike other cheeses, burrata is so good that you don’t want to melt it completely and lose the amazing texture. Just warm it ever so slightly after the pizza crust is basically baked so that it starts to collapse a little but not turn to cream. Because then you will have lost the burrata-ness of the burrata, and that’s no good.
Little Italy” Neapolitan Style Pizza
If you start tearing up the burrata and find it to be super liquidy in the middle, here’s what to do: Just leave the crust with the sauce in the oven for about 2 more minutes until the crust is cooked through, and then add the torn burrata at the end, and don’t even put it in the oven. Top it with the lettuce or herbs and prosciutto, and just allow the warm crust to slightly melt the cheese.
The prosciutto isn’t cooked but rather just draped over the finished pizza, where it is gently warmed, preserving its delicate texture and singular flavor.
If you start tearing up the burrata and find it to be super liquidy in the middle, just leave the pizza crust with the sauce in the oven for 2 to 3 more minutes, until the crust is cooked through. Then, add the torn burrata at the end, and don’t even put it in the oven.
Pizza With Cured Ham, La Rustica Tomato Sauce, Buffalo Mozzarella, Olives And Basil
Calories: 337.39 kcal , Carbohydrates: 30.19 g , Protein: 15.58 g , Fat: 20.18 g , Saturated Fat: 9.79 g , Cholesterol: 47.27 mg , Sodium:
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