Arugula and Prosciutto Pizza

Lucas and I often spend our Friday nights tinkering with the outdoor pizza oven behind his garage. Last week, we decided to step away from the heavy, meat-laden pies we usually favor. We wanted something that tasted like a summer evening in Italy, yet felt hearty enough for two hungry guys in the United States.

That is how we perfected our version of the Arugula and Prosciutto Pizza. As we pulled the first crust from the fire, the smell of toasted dough and salty ham filled the air. Lucas grabbed a handful of fresh greens from his garden, and we scattered them over the hot cheese.

The heat from the crust slightly wilted the greens, creating a perfect balance. We sat there, enjoying the contrast of the crispy base and the cold, peppery bite of the leaves. This Arugula and Prosciutto Pizza represents everything we love about cooking together.

It involves simple techniques, high-quality ingredients, and a bit of kitchen curiosity. You do not need a fancy brick oven to make a world-class Arugula and Prosciutto Pizza in your own kitchen. Whether you use a baking stone or a regular sheet pan, the results will impress your friends.

We believe that a great Arugula and Prosciutto Pizza starts with a crisp foundation and ends with the freshest toppings possible. Every bite offers a symphony of salty, sweet, and peppery notes that keep you coming back for more.

Why You’ll Love This Arugula and Prosciutto Pizza Recipe

You will absolutely love this Arugula and Prosciutto Pizza because it brings restaurant-quality flavors into your home without the hefty price tag. Many people feel intimidated by “gourmet” pizzas, but this recipe proves that simplicity is often the key to excellence. This Arugula and Prosciutto Pizza balances textures unlike any other dish.

You get the crunch of the crust, the creaminess of the melted mozzarella, the silkiness of the cured meat, and the snap of fresh arugula. Furthermore, this Arugula and Prosciutto Pizza is incredibly fast to assemble once you have your dough ready. It is a fantastic option for a quick weeknight dinner or a sophisticated centerpiece for a weekend gathering.

We also love this Arugula and Prosciutto Pizza because it feels lighter than traditional pepperoni pies. You won’t feel weighed down after enjoying a couple of slices. The addition of a balsamic glaze adds a touch of sweetness that ties all the savory elements together perfectly.

This Arugula and Prosciutto Pizza encourages you to experiment with different oils and vinegars to find your perfect flavor profile. Lucas always says that a good Arugula and Prosciutto Pizza is a blank canvas for high-quality olive oil. Once you master the basic steps, you can customize this Arugula and Prosciutto Pizza to suit any palate.

Ingredients You’ll Need

To create a truly authentic Arugula and Prosciutto Pizza, you must start with fresh ingredients. Lucas and I always recommend visiting a local deli for the prosciutto. You want it sliced paper-thin so it melts into the hot cheese.

For the greens, look for “baby” arugula, which has a more delicate flavor than mature leaves. Here is a breakdown of what you need for your Arugula and Prosciutto Pizza.

Substitutions & Variations

We encourage you to make this Arugula and Prosciutto Pizza your own. If you cannot find fresh mozzarella, a low-moisture shredded mozzarella works just fine, though the texture will be slightly different. For those who enjoy a bit of funk, try adding some goat cheese or small dollops of ricotta to your Arugula and Prosciutto Pizza.

If you want a sweeter profile, many people enjoy adding sliced fresh figs or a spoonful of fig jam under the cheese. This creates a “fig and Arugula and Prosciutto Pizza” variation that is very popular in upscale bistros. You can also swap the balsamic glaze for a hot honey drizzle if you like a spicy kick.

For a gluten-free version, simply use your favorite gluten-free pizza crust as the base for the Arugula and Prosciutto Pizza. If you are not a fan of pork, you can substitute the prosciutto with very thin slices of bresaola, which is cured beef. Some people even like to add a squeeze of fresh lemon juice over the arugula before topping the Arugula and Prosciutto Pizza.

This adds a brightness that cuts through the richness of the cheese and meat. No matter how you change it, the core identity of the Arugula and Prosciutto Pizza remains its fresh, vibrant toppings.

If you’re looking to experiment with flavors, consider trying our Arugula Pear Pizza for a delightful twist. This unique combination will elevate your pizza-making game even further with its sweet and savory notes. Arugula Pear Pizza

Step-by-Step Instructions

Preparing the perfect Arugula and Prosciutto Pizza requires a bit of timing. You want the crust to be piping hot when the cold toppings hit the surface. Follow these steps for the best results.

1. Preheat your oven: Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C). A hot surface is crucial for a crispy Arugula and Prosciutto Pizza.
2. Prepare the dough: On a floured surface, stretch your dough into a 12-inch circle. If the dough snaps back, let it rest for five minutes and try again.
3. Apply the base: Brush the dough generously with extra virgin olive oil. Spread the minced garlic evenly across the surface. This creates a flavorful foundation for your Arugula and Prosciutto Pizza.
4. Add the cheese: Distribute the torn fresh mozzarella over the dough. Do not over-clutter the center, or your Arugula and Prosciutto Pizza might become soggy.
5. Bake the pizza: Carefully transfer the dough to the hot stone or baking sheet. Bake for 8 to 12 minutes until the crust turns golden brown and the cheese bubbles.
6. Add the prosciutto: Remove the pizza from the oven. Immediately drape the thin slices of prosciutto over the melted cheese. The residual heat will soften the fat in the meat.
7. Top with greens: Pile the fresh baby arugula in the center of the Arugula and Prosciutto Pizza. You can toss the arugula with a tiny bit of olive oil beforehand if you prefer.
8. Finish and garnish: Sprinkle the shaved Parmesan and red pepper flakes over the top. Drizzle the balsamic glaze in a zigzag pattern across the entire Arugula and Prosciutto Pizza.
9. Slice and serve: Use a sharp pizza cutter to slice the pie while it is still warm. Serve your Arugula and Prosciutto Pizza immediately for the best texture.

Pro Tips for Success

Lucas always insists on drying the arugula completely before putting it on the Arugula and Prosciutto Pizza. Any excess water will make the crust damp and ruin the crunch. Another tip is to use a “white base” rather than a heavy tomato sauce.

While you can use red sauce, the olive oil and garlic base allows the delicate flavor of the prosciutto to shine. If you want a smokier flavor, try grilling the dough on an outdoor grill before adding the toppings. This adds a wonderful char that complements the Arugula and Prosciutto Pizza perfectly.

Also, make sure you do not bake the arugula. Adding the greens after the pizza leaves the oven is the signature move for an authentic Arugula and Prosciutto Pizza. If you bake the greens, they turn bitter and mushy.

We also recommend using a pizza peel to move your Arugula and Prosciutto Pizza in and out of the oven easily. A little cornmeal on the peel prevents the dough from sticking. Finally, always buy a block of Parmesan and shave it yourself. The pre-shredded stuff contains anti-caking agents that prevent it from melting beautifully on your Arugula and Prosciutto Pizza.

To enhance your pizza experience, consider pairing it with our Life Changing Masala Sauce Salad. This refreshing salad complements the rich flavors of the Arugula and Prosciutto Pizza beautifully. Life Changing Masala Sauce Salad

Storage & Reheating Tips

If you have leftovers of this Arugula and Prosciutto Pizza, you must handle them carefully. Because the arugula is fresh, it will wilt if you microwave it. We suggest removing the arugula and prosciutto from the slices before storing them in the refrigerator.

Wrap the cheese-only slices in foil or place them in an airtight container. When you are ready to eat, reheat the crust in a dry skillet over medium heat. This method restores the crispiness better than any other way.

Once the cheese is bubbly again, place the cold prosciutto and fresh arugula back on top. This ensures your Arugula and Prosciutto Pizza tastes just as good the next day. We do not recommend freezing a fully assembled Arugula and Prosciutto Pizza.

The greens simply do not survive the freezing and thawing process. However, you can freeze the par-baked crust and cheese. Then, you can add fresh toppings later. Most of the time, Lucas and I find that there are rarely any leftovers when we serve Arugula and Prosciutto Pizza to our families!

What to Serve With This Recipe

This Arugula and Prosciutto Pizza is quite filling on its own, but a few sides can elevate the meal. A light Mediterranean salad with cucumbers and tomatoes provides a refreshing contrast. We also enjoy serving a small plate of marinated olives and roasted peppers alongside the Arugula and Prosciutto Pizza.

If you want to lean into the Italian theme, a crisp glass of Pinot Grigio or a dry Rosé pairs beautifully with the salty prosciutto. For a non-alcoholic option, an Italian soda with a splash of bitters works wonders. If you are hosting a larger crowd, consider serving a warm artichoke dip as an appetizer before the Arugula and Prosciutto Pizza comes out of the oven.

Because the pizza has a peppery bite, avoid sides that are overly spicy. You want to complement the flavors, not compete with them. Lucas often suggests a simple fruit platter with melon to finish the meal, as melon and prosciutto are a classic Italian pairing that mirrors the flavors in the Arugula and Prosciutto Pizza.

For a complete meal, serve your Arugula and Prosciutto Pizza alongside our Lentil Bowls Salad. This hearty salad adds a nutritious touch that balances the flavors of your pizza perfectly. Lentil Bowls Salad

Nutrition Information (per serving)

This nutrition guide assumes the Arugula and Prosciutto Pizza is divided into eight slices. One serving equals one slice. Keep in mind that using different oils or larger amounts of cheese will change these values.

FAQs

Should I cook the prosciutto on the pizza?

In most cases, you should add the prosciutto after the Arugula and Prosciutto Pizza comes out of the oven. Cooking prosciutto can make it very salty and slightly tough. By adding it to the hot cheese immediately after baking, the meat warms through and the fat softens without changing the delicate texture. However, if you prefer a crispy, bacon-like texture, you can bake it for the last two minutes.

What is the best sauce for Arugula and Prosciutto Pizza?

We highly recommend a simple base of extra virgin olive oil and minced garlic. This “white” base allows the peppery arugula and salty prosciutto to take center stage. A traditional tomato sauce can sometimes overpower the subtle flavors of the toppings. If you must use a sauce, try a very thin layer of high-quality marinara or even a light pesto for a different twist on the Arugula and Prosciutto Pizza.

Can I use dried arugula instead of fresh?

No, you should never use dried arugula for this recipe. The entire appeal of an Arugula and Prosciutto Pizza lies in the contrast between the hot, baked crust and the fresh, cool greens. Dried arugula lacks the peppery bite and the structural integrity needed for this dish. If you cannot find arugula, use fresh baby spinach or watercress as a substitute instead.

How do I prevent the pizza crust from getting soggy?

To keep your Arugula and Prosciutto Pizza crust crispy, make sure your oven is as hot as possible. Using a pizza stone helps draw moisture out of the dough quickly. Also, be careful not to use too much fresh mozzarella, as it releases water when it melts. Always dry your arugula thoroughly after washing it to ensure no extra moisture ends up on the finished Arugula and Prosciutto Pizza.

Is Arugula and Prosciutto Pizza healthy?

Compared to many deep-dish or meat-heavy pizzas, the Arugula and Prosciutto Pizza is a lighter option. It provides a good amount of protein from the cheese and meat, along with vitamins K and A from the arugula. However, prosciutto is high in sodium, and the dough contains carbohydrates. You can make it healthier by using a whole-wheat crust and loading up on extra greens to create a more balanced Arugula and Prosciutto Pizza.

Arugula and Prosciutto Pizza

A light and flavorful pizza topped with fresh arugula and prosciutto, perfect for a summer evening.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 8 slices servings

Course: Main Course

Cuisine: Italian

Calories: 285

Ingredients Method Notes

Ingredients

  

• 1 lb (450g) Pizza Dough
• 2 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic, minced or thinly sliced
• 8 oz Fresh Mozzarella, torn into small pieces
• 4-6 slices Prosciutto di Parma, sliced very thi
• 2 cups Baby Arugula, washed and dried well
• 1/4 cup Parmesan Cheese, shaved or freshly grated
• 1 tbsp Balsamic Glaze, for drizzling at the end
• 1/2 tsp Red Pepper Flakes, optional for heat

Method

 

1. Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside.
2. On a floured surface, stretch your dough into a 12-inch circle.
3. Brush the dough with extra virgin olive oil and spread minced garlic evenly.
4. Distribute torn fresh mozzarella over the dough without overcrowding.
5. Transfer the dough to the hot stone or baking sheet and bake for 8 to 12 minutes until golden brown.
6. Remove the pizza from the oven and drape prosciutto over the melted cheese.
7. Top with fresh baby arugula.
8. Sprinkle shaved Parmesan and red pepper flakes, then drizzle with balsamic glaze.
9. Slice and serve immediately.

Notes

Ensure arugula is completely dry before adding to the pizza to maintain crust crispiness. Use a pizza peel for easy transfer to and from the oven.