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Arugula and prosciutto pizza on homemade pizza crust.
Deborah Rainford

Easy Prosciutto Pizza with Arugula

5 from 2 votes
Prosciutto pizza with arugula! Whether you're a seasoned chef or a beginner, this recipe is designed for everyone. Choose between homemade or store-bought pizza dough for convenience without compromising on taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 Slices
Course: Dinner, Pizza
Cuisine: Italian
Calories: 226
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finishing the pizza: Drizzle with balsamic glaze or honey if desired. Slice into 10 pieces and serve hot.

Notes

  • 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.