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 With Pear!
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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Arugula And Prosciutto 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 moreThis arugula prosciutto pizza is one of our FAVORITE easy weeknight pizza recipes, and it's ready in less time than it takes to wait for delivery if you use our fifteen minute pizza dough!
The prosciutto and balsamic glaze give this simple white pizza a gourmet touch, but it's still easy enough to throw together on a busy weeknight.
This recipe is ultra-simple: Just layer your pizza dough with a drizzle of olive oil, some fresh mozzarella, and a few pieces of prosciutto.
Prosciutto Pizza With Corn & Arugula
Store bought or homemade pizza doughs both taste great in this recipe! You can throw our quick pizza dough together in just a few minutes, make a hearty whole wheat pizza crust, or grab a pre-made dough from the store to save time. If you have a favorite pizza crust recipe, use it here!
You can find ready-to-go balsamic glaze at most grocery stores; feel free to grab that instead of reducing your own balsamic. You can also skip the reduction step and just drizzle plain balsamic vinegar over your pizza: it won't be quite as thick, but it will still taste great!
We love using a baking steel for a light, crispy, flavorful pizza crust. Be sure to preheat your oven and baking steel for 30-60 minutes before baking to ensure the surface is nice and hot!
Arugula Prosciutto Pizza Recipe (video)
Lay a piece of parchment paper over a cutting board or flat baking sheet, then press your pizza dough into shape on top of the paper.
Add your toppings, then use the cutting board to slide your pizza and the parchment onto your hot baking steel (just like a pizza peel!)
When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board. This method can take a bit of practice, but it's worth it for that ultra-crispy crust!
Prosciutto And Cheese Pizza
This arugula pizza recipe is very forgiving! Customize it with whatever you have on hand. Some of our favorite additions and substitutions:
We like using a baking steel or pizza stone for best results! Preheat your oven and baking steel for 30-60 minutes before baking, then use a pizza peel (or a cutting board or flat baking sheet) to carefully transfer your prepared pizza to the hot stone (we like using a piece of parchment paper to make it easier to slide the pizza around). When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board.
Grab some pre made store-bought dough or use our 15 minute pizza dough recipe for a quick option! You can also use a hearty whole wheat crust or your go-to pizza dough recipe if you already have a favorite.
White Pizza With Prosciutto & Hot Honey
Yes! If you want to mimic the crispy crust you get with a pizza stone, you can put a sturdy sheet pan - one that you know doesn't warp in high heat - into the oven (if it has edges, turn it upside-down it so it's easier to slide the pizza on) to preheat for 30 minutes or so, then slide your pizza onto the hot baking sheet. You can also make this recipe into a pan pizza: just press the dough into shape right on a baking sheet or pizza pan, top, and bake!
Do I have to heat my oven to 500° F? Nope - you can absolutely use a lower oven temperature if you prefer! We've baked this pizza at 450°F and 475°F with great results: just make sure you give your baking steel or pizza stone plenty of time to heat up (ideally 30 minutes to an hour) and extend the cooking time if you need to.
What if I don't have a pizza stone or baking steel? Place a sturdy baking sheet (one that you know won't warp in the oven) into the oven while it heats up. You don't need to heat this baking sheet as long as a pizza stone - 15 to 30 minutes should be plenty. If you're using a rimmed baking sheet, turn it upside down to make it easier to transfer the pizza on and off. Slide your pizza onto the preheated baking sheet just like you would a pizza stone (it will give you a similar extra-crispy crust!) You can also make this recipe as a pan pizza: just press your pizza dough into a sheet pan or pizza pan, top, and bake normally (you may need to adjust the cooking time if you use this method).
Poached Pear & Prosciutto Pizza Recipe With Arugula
Additions and substitutions. Use burrata, goat cheese, or parmesan in place of the mozzarella. Add your favorite toppings (sliced figs, crispy bacon, grilled chicken, broccolini, and caramelized onions are all great here!) Use fig jam, honey, or hot (spicy) honey in place of the balsamic reduction if you like - you can also buy pre-made balsamic reduction at most grocery stores now!
I'm Jessie, and I like to talk about food. Tag your recipes # on social media to share your creations! Learn about our team!Kiana is a recipe tester with a background in Marketing in the food media world, who strongly believes that cocktails and great conversation are essential sides for any good meal.
Ah, prosciutto pizza! The epic joining of two Italian inventions explodes with spectacular umami flavor, balanced here by the dreamy, delicate flavor of burrata, and the peppery zip of bright green arugula.
Cheese Pizza With Prosciutto, Fig And Arugula
Like most great Italian dishes, this pizza is all about quality ingredients and simple preparation. It's a dish of harmonious counterpoints. Less is more. Don't bog down your slice. Remember, Michelangelo's David emerged from a single block of marble.
Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula, and Parmesan afterward. Your prosciutto will stay silky and tender, and your arugula will hold its vibrant snap.
Finish with some shaved Parmesan (better yet, real Parmigiano-Reggiano), a drizzle of the best olive oil you can afford, and your masterpiece will be complete.
Pizza With Bocconcini, Prosciutto & Rocket
Homemade pizza is one of my favorite dishes to make for an easy weeknight dinner! Adding prosciutto and arugula to this pizza recipe was genius! The prosciutto brings some sweetness and saltiness to the pizza, while the arugula adds some spiciness which balances each other nicely with the olive oil and parmesan garnish!” —Kiana Rollins
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally. Do not use the broil function with a pizza stone; the stone may crack.
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Prosciutto Pizza Recipe
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