Arugula and Prosciutto Pizza: A Classic Italian Favorite
Elevate pizza night with a gourmet blend of creamy cheese, peppery arugula, and savory prosciutto atop homemade dough.
Arugula and Prosciutto Pizza: A Gourmet Classic
Arugula and prosciutto pizza is a mouthwatering marriage of Italian flavors, combining a golden-brown crust with creamy cheeses, peppery greens, and delicately cured meat. This recipe is celebrated for its vibrant simplicity, making it perfect for special occasions or weeknight meals. By following a few expert steps, you can recreate this restaurant-worthy pizza at home.
Ingredients
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, grated
- 1/2 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 cups baby arugula
- 1 small shallot, thinly sliced
- Juice of 1/2 lemon
- 3 ounces thinly sliced prosciutto
- Shaved parmesan cheese, for topping
Preparation Steps
This recipe yields a crisp crust layered with creamy cheeses and topped with tangy greens and savory prosciutto. Prepare each component with attention for authentic Italian quality.
Step 1: Preparation and Preheating
- Place a pizza stone or an upside-down baking sheet in your oven.
- Preheat oven to 450°F (232°C) for a crisp pizza base.
Step 2: Shaping and Baking the Dough
- On a lightly floured surface, roll out the pizza dough into a 12-inch round.
- Transfer the dough to a cornmeal-dusted pizza peel or another upside-down baking sheet.
- Slide the dough onto the preheated oven surface. Bake for 8 minutes until the crust is lightly golden.
Step 3: Making the Flavored Oil
- Mix 2 tablespoons olive oil with garlic, rosemary, and salt and pepper to taste in a bowl.
Step 4: Cheese Layer
- Remove the partially baked pizza crust from the oven.
- Brush the crust with the garlic-rosemary olive oil mixture.
- Top with generous spoonfuls of ricotta, and evenly sprinkle the shredded mozzarella over the surface.
- Return the pizza to the oven and bake for an additional 6 minutes, until the cheese is golden and bubbly.
Step 5: Arugula Salad
- While the pizza is baking, toss arugula and sliced shallot in a large bowl.
- Add lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Mix until the greens are lightly coated and glistening.
Step 6: Assembling the Pizza
- Once the cheese is golden, remove the pizza from the oven.
- Top immediately with the arugula salad, then arrange the thinly sliced prosciutto over the greens.
- Finish with a sprinkling of shaved parmesan.
- Slice and serve while warm.
Tips for Perfect Results
- Dough temperature: Always let your dough come to room temperature before shaping for best texture and rise.
- Baking surface: A pizza stone produces the crispiest base, but an upside-down baking sheet works in a pinch.
- Cheese blending: Combining ricotta and mozzarella creates a creamy, stretchy cheese layer. For extra richness, try adding fontina or provolone.
- Greens flavor: For a twist, toss arugula and shallots with a light Italian dressing instead of lemon vinaigrette, adjusting the acidity to taste.
- Serving style: Pizza is best enjoyed immediately after baking, when the cheese is hot and the arugula is fresh and crisp.
Ingredient Breakdown & Substitutions
| Ingredient | Role | Substitution Ideas |
|---|---|---|
| Pizza Dough | Base for pizza, crispy crust | Whole wheat dough, cauliflower crust |
| Ricotta Cheese | Creamy texture, mild flavor | Cottage cheese, goat cheese |
| Mozzarella Cheese | Stretchy, gooey topping | Fontina, provolone |
| Arugula | Peppery greens, fresh topping | Baby spinach, mixed salad greens |
| Prosciutto | Salty, savory cured pork | Speck, jamón serrano, bresaola (for beef) |
| Parmesan | Umami-rich finishing cheese | Grana Padano, Pecorino Romano |
Serving Suggestions
- Pairing: Serve with crisp white wines like Pinot Grigio or a light Italian pilsner.
- Side dishes: Roasted vegetables, antipasto salads, or a tomato bruschetta make excellent sides.
- Portions: This recipe yields 2–4 servings, depending on appetite and sides.
Nutritional Insights
Prosciutto and arugula pizza offers a balanced meal, with protein from cheese and prosciutto, fiber from arugula and shallots, and complex carbohydrates from dough. For lighter options, use reduced-fat cheese or opt for whole-wheat or cauliflower crust.
- Calories: Approx. 350-450 per slice, depending on size and toppings.
- Protein: Cheese and prosciutto deliver ample protein.
- Micronutrients: Arugula is rich in vitamin K, A, and folate, while parmesan adds calcium.
Authentic Italian Inspiration
This pizza draws inspiration from traditional Italian combinations of cured meats and peppery greens. The interplay of fresh and savory flavors is typical of trattoria-style cuisine. Fresh ingredients and careful preparation ensure genuine taste and texture.
Variations and Creative Twists
- Vegetarian option: Omit prosciutto and add roasted tomatoes, grilled artichokes, or marinated mushrooms.
- Spicy version: Scatter red pepper flakes on the cheese before baking or drizzle spicy honey over the finished pizza.
- Extra herbs: Top with fresh basil, oregano, or chives for added aroma—and color.
- Gluten-free: Use a gluten-free pizza dough base.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pizza dough?
A: Yes. Let it come to room temperature before rolling to prevent shrinkage and achieve better rise.
Q: How do I get a crispy pizza crust at home?
A: Preheat your pizza stone or baking sheet thoroughly, and bake at high heat. Cornmeal under the dough prevents sticking and enhances crispiness.
Q: Can I substitute other cured meats for prosciutto?
A: Absolutely. Speck, jamón serrano, or even regular deli ham can work well if prosciutto isn’t available.
Q: What if I don’t have arugula?
A: Use other leafy greens such as baby spinach, watercress, or a spring mix for a similar fresh flavor.
Q: Can the salad topping be made in advance?
A: It is best prepared fresh for maximum crunch, but you can combine the ingredients (except the lemon juice and oil) ahead and toss just before serving.
Expert Tips for Home Cooks
- Work gently with the dough: Avoid overworking to keep it tender.
- Balance freshness: Add the arugula and prosciutto immediately after baking for the freshest finish.
- Presentation: Use a pizza cutter for even slices and serve on a rustic wood board.
How to Store Leftovers
- Let the pizza cool completely before storing.
- Wrap well in plastic or foil.
- Refrigerate for up to 2 days.
- Reheat in a toaster oven for best results; microwave for convenience but note the crust may soften.
Conclusion: Bring Italy to Your Kitchen
Arugula and prosciutto pizza brings a taste of Italy’s countryside kitchens to your home table. Its balance of creamy cheese, salty meat, lively greens, and golden crust is sure to make it a family favorite—and a staple for pizza night. With a few straightforward techniques and quality ingredients, you can achieve delicious, authentic results every time.
