Create a restaurant-worthy Prosciutto Arugula Pizza that perfectly balances salty, creamy, and fresh flavors. Top a golden crust with mozzarella and a drizzle of olive oil, then bake until bubbly and crisp. Layer thin slices of prosciutto over the warm pizza, letting them slightly melt into the cheese. Pile on fresh arugula and finish with shaved Parmesan for a burst of peppery brightness. Use my Quick Neapolitan Pizza Dough recipe to get that light, chewy base that makes every bite irresistible.
Try more delicious topping on the same dough with my Hummus Pizza and Veggies Pizza with Pineapple recipe. Indulge in more Italian favorites with my Crouton Salad and Caprese Chicken Saltimbocca!
Ingredients
Find below the list of ingredients I used to make my Prosciutto Arugula Pizza.
- Water
- Granulated Sugar
- Instant Dry Yeast
- All Purpose of 00 Flour
- Salt
- Garlic Powder
- Dry Oregano
- Olive Oil
- Basil Pesto
- Prosciutto
- Mozzarella Pizza Cheese
- Arugula
- Lemon Juice
See recipe card for quantities.
How to make Prosciutto Arugula Pizza
- Start making the pizza dough by combining in a small bowl, the warm water, sugar, and dry yeast. Let it rest until the yeast start to foam on top, 5-10 minutes. Place in a bowl of stand mixer, the flour, salt, garlic powder, and oregano.
2. Pour the yeast mixture and the olive oil in with the dry ingredients. Stir until the dough comes together and it can be shaped into a ball.
3. Place the dough ball in a bowl, coated with olive oil. Cover the bowl with a plastic wrap. Let the dough rest for 10-15 minutes or until doubled in size.
4. Preheat the oven to 450F before starting to shape and dress the pizzas.
5. Divide the dough in 2 equal parts. Shape them in 12" pizzas or use them to make your own recipe. Place the pizza doughs on an oiled pizza pan or baking pan. Stir together the pesto with olive oil, and spread on the pizzas as the base.
6. Sprinkle half of the grated cheese on each pizza. Place slices of the red onion on top of the cheese. Place sliced of the prosciutto, evenly spaced on the pizza, so that each slice would get a piece. Bake in the preheated 450F oven for 8-10 minutes or until golden.
7. While the pizzas are baking, prepare the arugula. Place the arugula in a mixing bowl. Drizzle on a little olive oil and lemon juice. Season with salt and pepper to taste.
8. Take the baked pizzas out of the oven and let them cool for 5-10 minutes. Cut them into your desired sized pieces. Use a fork to place the dressed arugula on top of the pizzas right before serving as it might wilt a little with the heat of the pizzas.
Storage
Once your Prosciutto Arugula Pizza is baked, here’s how to store it properly:
- Short-term storage: Let the pizza cool completely, then place slices in an airtight container or wrap them tightly in foil. Refrigerate for up to 3 days.
- Long-term storage: If you want to freeze it, skip adding the arugula until after reheating. Wrap individual slices in plastic wrap and then foil, or store them in freezer bags for up to 2 months.
- Reheating: Reheat in a 400°F (200°C) oven or toaster oven for 5–8 minutes, until the crust is crisp and the cheese melts again. Add fresh arugula and a drizzle of olive oil right before serving to bring back that just-made flavor.
Recipe
Prosciutto Arugula Pizza
Ingredients
Pizza Dough
- 1¼ cup Warm Water 100F/38C
- ½ teaspoon Granulated Sugar
- 1 tablespoon Quick Rising Dry Yeast
- 2½ cups "00" Style Pizza Flour or All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Oregano
- 3 tablespoon Extra Virgin Olive Oil
Other Pizza Ingredients
- 3 tablespoon Basil Pesto
- 2 tablespoon Extra Virgin Olive Oil
- 2 cups Mozzarella Cheese grated
- ⅓ cup Red Onion thinly sliced
- 100 grams Prosciutto Slices
- 3 cups Baby Arugula
- 2 teaspoon Lemon Juice
- 2 teaspoon Olive Oil
- ½ teaspoon Sea Salt Flakes
Instructions
Making the Pizza Dough
- Start making the pizza dough by combining in a small bowl, the warm water, sugar, and dry yeast. Let it rest until the yeast start to foam on top, 5-10 minutes.1¼ cup Warm Water, ½ teaspoon Granulated Sugar, 1 tablespoon Quick Rising Dry Yeast
- Place in a bowl of stand mixer, the flour, salt, garlic powder, and oregano. Pour the yeast mixture and the olive oil in with the dry ingredients. Stir until the dough comes together and it can be shaped into a ball.2½ cups "00" Style Pizza Flour, ½ teaspoon Salt, 1 teaspoon Garlic Powder, 1 teaspoon Dry Oregano, 3 tablespoon Extra Virgin Olive Oil
- Place the dough ball in a bowl, coated with olive oil. Cover the bowl with a plastic wrap. Let the dough rest for 10-15 minutes or until doubled in size.
Assemble the Pizza
- Preheat the oven to 450F before starting to shape and dress the pizzas.
- Divide the dough in 2 equal parts. Shape them in 12" pizzas or use them to make your own recipe. Place the pizza doughs on an oiled pizza pan or baking pan. Stir together the pesto with olive oil, and spread on the pizzas as the base.3 tablespoon Basil Pesto, 2 tablespoon Extra Virgin Olive Oil
- Sprinkle half of the grated cheese on each pizza. Place slices of the red onion on top of the cheese. Place sliced of the prosciutto, evenly spaced on the pizza, so that each slice would get a piece. Bake in the preheated 450F oven for 8-10 minutes or until golden.2 cups Mozzarella Cheese, ⅓ cup Red Onion, 100 grams Prosciutto Slices
- While the pizzas are baking, prepare the arugula. Place the arugula in a mixing bowl. Drizzle on a little olive oil and lemon juice. Season with salt and pepper to taste.3 cups Baby Arugula, 2 teaspoon Lemon Juice, 2 teaspoon Olive Oil, ½ teaspoon Sea Salt Flakes
- Take the baked pizzas out of the oven and let them cool for 5-10 minutes. Cut them into your desired sized pieces. Use a fork to place the dressed arugula on top of the pizzas right before serving as it might wilt a little with the heat of the pizzas.
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