Few dishes capture the essence of rustic Italian charm like Prosciutto & Arugula Pizza. This pizza is proof that when high-quality ingredients meet thoughtful preparation, you don’t need a long list of toppings to create something truly special. Picture a warm summer evening, a glass of chilled white wine in hand, and a slice of this delicate-yet-flavorful pizza in the other — it’s the perfect setting for a dinner that feels both indulgent and effortless.

Inspired by the timeless traditions of Italy, this pizza is all about balance. The salty, savory prosciutto contrasts beautifully with the peppery bite of fresh arugula. A touch of Parmesan, creamy mozzarella, and a drizzle of olive oil bring it all together. Whether served as a sophisticated appetizer or a main course, this pizza is a celebration of flavor, simplicity, and seasonal eating.

Why You’ll Love This Prosciutto & Arugula Pizza

This recipe isn’t just delicious — it’s designed to impress without stress. Here’s why it stands out:

• Elegant Yet Easy: Perfect for entertaining, date nights, or even a solo dinner that feels gourmet.

• Minimal Ingredients, Maximum Flavor: Every component serves a purpose and shines through.

• Customizable: Play with different cheeses, add a balsamic glaze, or try it on a gluten-free crust.

• Ready in Under 30 Minutes: Quick prep and fast cooking mean you can have restaurant-quality pizza at home any night of the week.

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Ingredients You’ll Need

For the Pizza Base:

• 1 ball of pizza dough (store-bought or homemade)

• 1 tablespoon cornmeal or flour (for stretching the dough)

For the Toppings:

• 1 tablespoon olive oil (plus more for drizzling)

• 1 clove garlic, finely minced (optional)

• 1 ½ cups shredded mozzarella cheese (fresh or low-moisture)

• 4–6 thin slices of prosciutto

• 1 ½ cups fresh arugula, rinsed and dried

• ¼ cup shaved Parmesan or Pecorino Romano

• Freshly ground black pepper, to taste

• Optional: lemon zest or a splash of balsamic glaze

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How to Make Prosciutto & Arugula Pizza

Follow these simple steps to craft a pizza that’s as beautiful as it is delicious:

1. Prep the Oven and Dough

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats — it will give you the best crust. Otherwise, a baking sheet or pizza pan will work just fine.

Roll out your pizza dough on a floured surface or stretch it by hand into a 12-inch round. Place it on a piece of parchment paper or directly on your baking surface.

2. Build the Base

Brush the surface of the dough with olive oil. If using garlic, sprinkle it evenly across the dough for a subtle aromatic flavor.

Distribute the mozzarella cheese evenly over the dough, leaving about a half-inch border around the edges. This cheese layer forms the rich, gooey foundation for the toppings.

3. Bake the Pizza

Transfer the pizza to the oven and bake for 10–14 minutes, depending on your oven and dough thickness. The crust should be golden and crisp, and the cheese bubbling.

4. Add Prosciutto and Arugula

Remove the pizza from the oven and let it cool for 2–3 minutes — just enough so the arugula doesn’t wilt completely when added.

Lay the prosciutto slices over the pizza. Then top generously with fresh arugula. Scatter shaved Parmesan across the surface, and finish with a drizzle of olive oil and a few cracks of black pepper.

If you’re feeling fancy, a little lemon zest or a drizzle of balsamic glaze can add extra brightness and depth.

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Tips for the Best Prosciutto & Arugula Pizza

• Don’t Overbake: Since the prosciutto and arugula go on after baking, aim for a just-right crust that’s crispy but not overdone.

• Use Quality Prosciutto: Look for prosciutto di Parma or San Daniele for authentic flavor. Avoid overly salty or thick-sliced versions.

• Serve Immediately: This pizza is best enjoyed fresh, while the arugula is still perky and the prosciutto just slightly warmed by the cheese.

• Pair Smartly: This pizza loves a crisp white wine (like Pinot Grigio), a light rosé, or even a dry sparkling wine.

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Making Your Own Pizza Dough (Optional)

While store-bought dough is perfectly acceptable, making your own adds an artisan touch. Here’s a quick homemade version:

Ingredients:

• 2 ¼ teaspoons active dry yeast

• 1 teaspoon sugar

• ¾ cup warm water (110°F)

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon olive oil

Instructions:

1. Dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix and knead until smooth (about 8 minutes).

3. Let rise in a greased bowl, covered, for 1 hour or until doubled.

4. Punch down and roll out to use.

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Serving Ideas & Pairings

This pizza is light yet satisfying, making it ideal as part of a larger meal or as the main attraction.

Serve with:

• A simple Caprese salad with ripe tomatoes and basil.

• Roasted garlic crostini or olive tapenade as a starter.

• A light soup, like a chilled cucumber or gazpacho in warmer months.

Drinks to Pair:

• Crisp Italian white wines: Pinot Grigio, Vermentino, or Gavi.

• A light-bodied red like Barbera or Gamay.

• Sparkling water with lemon for a non-alcoholic option.

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Storage and Reheating Tips

Though this pizza is best fresh, leftovers can still be delicious with proper storage.

Refrigerate:

Store slices in an airtight container for up to 2 days. The arugula will wilt, but the flavors remain.

Reheat:

To maintain crispness, reheat in a skillet over medium heat or in the oven at 350°F for 5–8 minutes. Avoid the microwave — it makes the crust soggy.

For leftover pizza, consider refreshing it with a handful of fresh arugula or a splash of olive oil before serving.

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Frequently Asked Questions

Can I bake the prosciutto on the pizza?

Technically, yes — but it’s not recommended. Baking prosciutto changes its texture, making it tougher and saltier. Adding it after baking keeps it tender and flavorful.

What’s the best type of arugula for this pizza?

Use baby arugula for a milder, more tender bite. Mature arugula has a spicier kick, which works too but can overpower the delicate prosciutto.

Can I add a sauce to the base?

While the olive oil and garlic base is traditional, you could add a thin layer of white sauce (like ricotta or béchamel) for a creamy variation.

Is this pizza good for meal prep?

It’s not ideal for long-term prep since arugula wilts. But you can pre-bake the crust and prepare the toppings separately, then assemble just before serving.

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Why Prosciutto & Arugula Works So Well Together

This combination is a culinary classic for a reason. Prosciutto brings saltiness and a rich, cured meat flavor that melts in your mouth. Arugula, on the other hand, offers freshness and a peppery contrast that cuts through the richness.

On pizza, this pairing shines even brighter. The warm cheese and crispy crust act as a canvas, allowing these two bold ingredients to shine without competition. It’s a reminder that simplicity, when executed well, is often the most satisfying.

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A Perfect Pizza for All Seasons

While this pizza feels right at home on a summer patio, it’s also perfect for winter gatherings, spring lunches, and fall wine nights. It’s the kind of recipe that adapts effortlessly to any occasion.

In fact, it’s one of those go-to meals you’ll come back to again and again — when you want something light yet flavorful, quick yet elegant, comforting yet elevated.

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Your Turn: Make It, Share It, Enjoy It

Ready to bring a taste of Italy into your home kitchen? This Prosciutto & Arugula Pizza is your ticket to a restaurant-worthy meal without leaving the house. Whether you’re cooking for yourself, someone special, or a whole group of friends, it never fails to impress.

If you try this recipe, share your results online, tag your photos, or leave a comment with your own spin — maybe you added burrata, figs, or a spicy chili oil drizzle. However you make it, this pizza invites creativity and community.

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