Easy Prosciutto Pizza with Arugula
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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Servings: 10 Slices
Calories: 226kcal
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
Instructions
- 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.
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.
Nutrition
Calories: 226kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 568mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
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