What ingredients do I need to make prosciutto and arugula pizza at home?

To make prosciutto and arugula pizza, you’ll need pizza dough (either store-bought or homemade), mozzarella cheese, fresh arugula, thinly sliced prosciutto, olive oil, garlic, and optionally shaved Parmesan cheese. Some recipes also include a light tomato sauce or a base of olive oil and garlic for simpler flavors. After baking the pizza with cheese and dough, top it with fresh arugula and prosciutto slices just before serving to keep the greens crisp and the prosciutto tender.

How long should I bake prosciutto and arugula pizza for optimal taste and texture?

Bake your prosciutto and arugula pizza at 475°F (245°C) for about 10-12 minutes, or until the crust is golden brown and the cheese is fully melted. It’s best to add the prosciutto and arugula after baking to prevent them from wilting or becoming tough. If you prefer a crispier prosciutto, you can add it during the last 2 minutes of baking, but fresh arugula should always be added after baking.

Can I substitute the prosciutto or arugula in this pizza recipe for other ingredients?

Yes, you can substitute the prosciutto with other cured meats like pancetta or speck, which offer similar savory flavors. If you don’t have arugula, baby spinach or watercress can provide a similar peppery bite, though arugula has a unique taste that pairs best with prosciutto. For a vegetarian version, consider replacing prosciutto with grilled vegetables and adding nuts like walnuts for texture.

What is the best way to store leftover prosciutto and arugula pizza?

Store leftover prosciutto and arugula pizza in an airtight container in the refrigerator for up to 2 days. Because fresh arugula wilts quickly, remove any leftover greens before storing and add fresh arugula when reheating or serving. Reheat the pizza in a skillet or oven to preserve the crust’s crispness rather than using a microwave, which can make it soggy.

How can I make my prosciutto and arugula pizza healthier without losing flavor?

To make this pizza healthier, opt for a whole wheat or cauliflower crust to increase fiber content. Use part-skim mozzarella or a blend with less fat, and add extra fresh arugula and other vegetables like cherry tomatoes for added nutrients. Drizzle with a small amount of high-quality olive oil instead of a heavy sauce, and keep prosciutto portions moderate to control sodium intake while maintaining its rich flavor.

Prosciutto And Arugula Pizza Recipe For Quick Weeknight Dinner

Name: Prosciutto And Arugula Pizza
Prep time: 40 min
Cook time: 6 min
Total time: 46 min
Cuisine: Italian
Ingredients: – 1 pound pizza dough, at room temperature, divided into 2 equal pieces; – 2 tablespoons olive oil; – 1/2 cup tomato sauce; – 1 1/2 cups shredded mozzarella cheese (6 ounces); – 8 thin slices prosciutto; – A few big handfuls of arugula

Ingredients

– 1 pound pizza dough, at room temperature, divided into 2 equal pieces

– 2 tablespoons olive oil

– 1/2 cup tomato sauce

– 1 1/2 cups shredded mozzarella cheese (6 ounces)

– 8 thin slices prosciutto

– A few big handfuls of arugula

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Instructions

1-Getting started: First, preheat your oven to its maximum temperature, ideally 550°F, and place a pizza stone on the middle rack if you have one; let it heat for at least 30 minutes to get that perfect crispy base. This step sets the foundation for a great prosciutto and arugula pizza that bakes quickly and evenly.

2-Prepare the dough: Next, roll or stretch one piece of the dough into a 10- to 12-inch circle on a floured surface or parchment paper, making sure it’s even for the best results. Brush the edges with 1 tablespoon of olive oil to add a golden touch. Then, spread half the tomato sauce over the dough, followed by sprinkling about 1/4 of the shredded mozzarella cheese evenly across it.

3-Add toppings: Top that with 4 slices of prosciutto, laid out evenly so every bite has that salty flavor, and then sprinkle another 1/4 of the mozzarella cheese on top.

4-Bake: Bake for about 6 minutes until the edges are lightly browned and the cheese is bubbly with brown spots.

5-Finish and serve: Once done, remove it from the oven, scatter half the arugula over the pizza for a fresh finish, cut it up, and serve right away.

6-Repeat: Repeat the process with the remaining dough and toppings to make a second prosciutto and arugula pizza. If you’re adapting for dietary needs, remember to use substitutes like gluten-free dough as mentioned earlier. This method keeps things simple and ensures your prosciutto and arugula pizza comes out delicious every time, perfect for busy weeknights.

Last Step:

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Notes

🥓 Lay prosciutto slices evenly before baking for consistent flavor in every bite.
🌱 Add fresh arugula only after baking to preserve its peppery bite and prevent wilting.
⏰ Quick preparation and baking time make this pizza ideal for busy weeknight dinners.

Author: Brandi Oshea
Prep Time: 10 minutes
Preheating: 30 minutes
Cook Time: 6 minutes
Category: Dinner
Method: Baking
Cuisine: Italian
Diet: Balanced, Low-potassium, Free of tree nuts, soy, shellfish, fish, peanuts, eggs, and alcohol

Nutrition

Serving Size: 1 slice (1/6 of pizza)
Calories: 431
Sugar: 62.1 g
Sodium: 568.1 mg
Fat: 12.4 g
Saturated Fat: 5.3 g
Carbohydrates: 69.2 g
Fiber: 0.3 g
Protein: 10.8 g