This prosciutto pizza can be baked with either homemade pizza crust, or you can take a weeknight shortcut and use store-bought dough. It's topped with mozzarella cheese and peppery arugula and drizzled with some honey or balsamic vinegar for a perfect balance of flavors.
Homemade pizzas are my go-to when I want something quick and easy but want to skip takeout. This chorizo pizza is another winner, and you can use this pomodoro sauce or this roasted red pepper sauce as a quick and easy pizza sauce. These are easy make-at-home gourmet pizzas!
⭐️ Why this recipe works
- Flavor balancing: The salty prosciutto paired with fresh peppery arugula and creamy cheese, creates a bold flavor.
- Texture contrast: Enjoy the combination of crispy crust, delicate prosciutto, and crunchy arugula for a satisfying bite.
- Simple ingredients: Easy-to-find ingredients come together to make a big taste impact, ideal for home cooking.
- Quick and Convenient: A fast, no-fuss recipe perfect for a delicious and quick gourmet meal at home.
- Easy to customise: You can easily adapt this to dietary requirements like gluten-free crust, skip the mozzarella for dairy-free etc.
🧾 Ingredients overview
In this section, I've outlined the key ingredients for making prosciutto pizza and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- Pizza dough: Homemade or store-bought. The foundation of any pizza. You can choose between making your dough from scratch or using store-bought. Roll it out for thin crust, or use your hands to press it out for a more rustic pizza base.
- Extra virgin olive oil: A drizzle of olive oil prevents the dough from becoming soggy and adds a subtle, rich flavor.
- Pizza sauce: Your choice, Whether it’s a classic tomato sauce or a more adventurous option like this roasted red pepper sauce, the sauce acts as a flavorful base layer.
- Shredded mozzarella cheese: Mozzarella is essential for that perfect melt and stretchy texture. Its mild flavor complements the prosciutto without overpowering it. *Avoid fresh mozzarella- it contains too much moisture.
- Prosciutto, thinly sliced: The star ingredient. Prosciutto adds a luxurious, salty depth to the pizza. Added post-baking to maintain its delicate texture.
- Fresh arugula: Adds a peppery kick and a refreshing contrast to the rich flavors of the cheese and prosciutto.
👩🏻🍳 Step-by-step pizza guide
- Pizza crust: Preparing the dough: Start by rolling out your pizza dough on a lightly floured surface. Aim for a 12-inch circle with even thickness. If using store-bought dough, let it sit at room temperature for about 30 minutes before rolling for easier handling.
- Pizza sauce: Spread your sauce evenly over the crust, leaving a small border around the edges of the crust. A thin layer is best to prevent sogginess.
- Optional toppings: adding cheese: Sprinkle shredded mozzarella cheese over the sauce. To change the flavor, you can mix in other cheeses like Parmesan. Add goat cheese or fresh mozzarella after baking the pizza.
- Baking your pizza: oven temperature: Preheat your oven to 475°F (245°C). The high heat is crucial for a well-cooked crust and melted cheese. Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- Pizza stone: using a pizza stone: Preheat the stone in the oven for at least 15 minutes before baking. It helps in achieving an evenly cooked, crispy crust.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Pre-baking tip: Pre-bake the dough for 3-5 minutes before adding toppings for a crisper crust.
- Sauce choice: Feel free to experiment with different sauces, such as classic tomato, garlic-infused, or even a white sauce for variation.
- Other toppings: Before baking, add vegetables like sliced bell peppers, onions, or olives. I also add sliced figs because they go so well with the prosciutto. *Remember to add the prosciutto and arugula after baking.
- Alternative to stone: If you have a pizza steel, use it similarly to a pizza stone. It's excellent for conducting heat and can produce a crispier crust.
🍯 Storing leftover pizza
- Fridge: Place any leftover pizza slices in an airtight container or wrap them tightly with plastic wrap or aluminum foil. This helps to keep the pizza fresh and prevents it from absorbing odors from other foods in the fridge.
- Stored properly, your leftover prosciutto pizza will be good in the refrigerator for up to 3 days.
- Reheat: Oven method: To reheat, preheat your oven to 350°F (175°C) and place the pizza on a baking sheet. Heat for about 5-10 minutes, or until the cheese is melted and the crust is crispy.
- Stovetop method: For a crispier crust, reheat the pizza in a skillet over medium heat for a few minutes. Cover the skillet to ensure the cheese melts properly.
For the best texture and flavor, place the prosciutto on the pizza immediately after it comes out of the oven. This preserves the delicate, tender texture of the prosciutto, ensuring it melds perfectly with the warm, freshly baked pizza.
Yes, you can! Try using a mix of cheeses like Parmesan, goat cheese, or even ricotta for a different flavor. Just make sure the cheese you choose melts well.
No problem! You can bake the pizza on a regular baking sheet. Just make sure to preheat your oven so the pizza cooks evenly.
Salads to have with pizza:
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Easy Prosciutto Pizza with Arugula
- 1 lb pizza dough, homemade or store-bought
- 1 tablespoon olive oil
- ½ cup pizza sauce, *see notes
- 1 ½ cups shredded mozzarella cheese, *see notes
- 4 ounces prosciutto, thinly sliced
- 2 cups arugula
- ½ teaspoon crushed red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- Balsamic glaze or honey, for drizzling, optional
- Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
- Prepare Dough: On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper for easy transfer to the oven.
- Add Toppings: Brush the dough lightly with olive oil. Spread the pizza sauce evenly, leaving a small border around the edges. Sprinkle the shredded mozzarella over the sauce.
- Bake: Transfer the pizza (with the parchment paper) to the preheated oven or pizza stone. Bake for 10-12 minutes, or until the crust is golden and cheese is bubbly.
- Add Prosciutto and Arugula: Remove the pizza from the oven. Immediately top with prosciutto slices and arugula. Season with red pepper flakes, salt, and black pepper to taste.
- Finishing the pizza: Drizzle with balsamic glaze or honey if desired. Slice into 10 pieces and serve hot.
- Dough Tip: If using store-bought dough, let it sit at room temperature for about 30 minutes before rolling it out. This makes it easier to handle.
- Pizza sauce: You can use a tomato pizza sauce (homemade or store-bought) or something like red onion jam for a true shortcut.
- Cheese topping: For a richer flavor, consider using a blend of mozzarella and another cheese like Parmesan or goat cheese. *Avoid using fresh mozzarella- it contains too much moisture.
- Adding arugula: Add the arugula fresh to maintain its texture and flavor. It's best not to bake it.
- Prosciutto: Adding prosciutto after baking keeps it delicately soft and tender.
- Balsamic glaze or honey: A drizzle of balsamic glaze or honey can add a sweet and tangy finish that complements the salty prosciutto and peppery arugula beautifully.