Description
Perfect for a warm summer evening on the patio or a cozy weekend dinner with a glass of wine, Prosciutto & Arugula Pizza is the epitome of simple elegance. This Italian-inspired pizza balances the rich, salty flavor of thinly sliced prosciutto with the peppery freshness of arugula and the creamy melt of mozzarella on a perfectly crisp crust.
Ingredients
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1 ball of pizza dough (store-bought or homemade)
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1 tablespoon olive oil
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1 garlic clove, minced
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1 cup fresh mozzarella, torn or sliced
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1/2 cup grated Parmesan or Pecorino Romano
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4–6 slices prosciutto
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1 1/2 cups fresh arugula
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1/2 lemon, juiced
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Freshly ground black pepper, to taste
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Optional: red pepper flakes, for a slight kick
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Optional: balsamic glaze, for drizzling
Instructions
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Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating for a crisper base.
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Prepare the dough. Lightly flour your surface and stretch or roll the dough into a 12-inch round. Place on parchment paper or a pizza peel if transferring to a stone.
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Brush the dough with olive oil. Spread the minced garlic evenly across the oiled surface to infuse flavor into the base.
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Add the cheese. Evenly distribute the fresh mozzarella over the crust. Sprinkle grated Parmesan or Pecorino for added depth.
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Bake the pizza. Transfer to the hot oven and bake for 10–13 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
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Prepare the arugula topping. While the pizza bakes, toss the arugula with lemon juice and a pinch of black pepper.
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Add the prosciutto and arugula. Once out of the oven, lay prosciutto slices gently across the hot pizza. Top with the dressed arugula while the crust is still warm.
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Finish with flair. Drizzle with balsamic glaze if using, and a pinch of red pepper flakes for a subtle heat contrast.
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Slice and serve immediately. This pizza is best enjoyed fresh to preserve the crisp crust and vibrant toppings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes