Prosciutto and Arugula Pizza: The Ultimate Homemade Recipe Experience
Elevate pizza night with the classic Italian combination of salty prosciutto, peppery arugula, and creamy cheese atop a crisp, golden crust.
Prosciutto and Arugula Pizza: An Italian Classic You Can Make at Home
Few pizzas capture the rustic, crave-worthy magic of Italian cooking like prosciutto and arugula pizza. This iconic combination pairs salty, delicate slices of prosciutto with lightly dressed, peppery arugula atop a bed of molten mozzarella and a crisp, chewy crust. Whether you’re celebrating pizza night with friends or crafting an elegant weeknight dinner, this pizza brings restaurant-quality flavors to your own kitchen. With the right techniques and a few quality ingredients, you can master this classic in your own oven.
Why This Pizza Is So Loved
- Balanced flavors: Salty prosciutto, spicy arugula, mild mozzarella, and tangy sauce create harmony in each bite.
- Textural contrast: Crispy crust, creamy cheese, silky ham, and tender greens deliver multifaceted satisfaction.
- Simple yet sophisticated: With just a handful of ingredients, you achieve a pizza worthy of fine dining.
- Versatile and customizable: Perfect for all seasons and easily adaptable to your taste and pantry.
Ingredients for Prosciutto and Arugula Pizza
Quality ingredients are the cornerstone of this pizza. Below is what you’ll need for one large pizza (approximately 12 to 14 inches):
- Pizza dough (homemade or store-bought, about 1 pound or one standard dough ball)
- Olive oil (extra virgin for drizzling and dressing the arugula)
- Tomato sauce (about 1/3 to 1/2 cup, use high-quality canned or homemade marinara)
- Fresh mozzarella (about 4–6 ounces, torn or sliced; alternatively, use shredded mozzarella)
- Parmigiano-Reggiano or Parmesan cheese (for shaving or grating over the finished pizza)
- Prosciutto (about 3–4 ounces, thinly sliced; ideally Prosciutto di Parma or San Daniele)
- Fresh arugula (about 2–3 cups, wild or baby arugula)
- Lemon juice (for dressing the arugula lightly)
- Salt and freshly ground black pepper (to taste)
- (Optional)Balsamic glaze (for drizzling)
Step-By-Step: How to Make Prosciutto and Arugula Pizza
1. Prepare the Dough
If using homemade dough, let it rise and rest according to your recipe. Bring dough to room temperature (about 30–60 minutes out of the fridge) so it’s easy to stretch. For store-bought dough, also allow time for resting out of the fridge.
- Flour your work surface and stretch (or roll) your dough into a 12–14-inch round. Avoid overworking to preserve air bubbles for a chewy texture.
- Transfer the dough to a pizza peel dusted with semolina or cornmeal if using a pizza stone or steel, or directly to a parchment-lined baking sheet.
2. Preheat the Oven
- Place a pizza stone or steel on the top or bottom oven rack if you have one.
- Preheat the oven to its hottest setting (usually 500°F to 550°F/260°C–290°C) for at least 30 minutes; 1 hour gives best results for stone/steel baking.
3. Assemble the Pizza Base
- Lightly drizzle olive oil over the stretched dough and sprinkle with a pinch of salt.
- Spread tomato sauce evenly over the surface, stopping about 1/2 inch from the edge for the crust.
- Distribute mozzarella cheese over the sauce. For extra flavor, add a scattering of fresh basil leaves if desired.
4. Bake the Pizza
- Slide the topped dough onto the hot stone or place the baking sheet in the oven.
- Bake until the crust is golden brown and the cheese is bubbly and starting to brown, about 8–12 minutes, depending on oven temperature and dough thickness.
- For Neapolitan-style pizza in an outdoor pizza oven, cooking times can be as short as 2–4 minutes at 800°F–900°F.
5. Toss and Add the Arugula
- In a mixing bowl, toss arugula with a tablespoon of olive oil, a squeeze of lemon juice, salt, and freshly ground black pepper to taste.
6. Top with Prosciutto and Finish
- When the pizza emerges from the oven, immediately arrange the dressed arugula over the hot cheese.
- Drape the prosciutto slices over the arugula, letting the warmth of the pizza soften the fat and enhance the flavor.
- Shave or grate Parmigiano-Reggiano over the top for extra umami.
- (Optional) Drizzle with balsamic glaze for a touch of sweetness and acidity.
- Slice and serve right away for the best combination of temperatures and textures.
Tips for Success
- Use top-quality ingredients: Each ingredient shines, so opt for good cheese, fresh greens, and real prosciutto.
- Don’t overdress the arugula: Use just enough oil and lemon juice to coat, or it will make the pizza soggy.
- Bake on a hot surface: A pizza stone, steel, or inverted baking sheet crisps the bottom.
- Add arugula and prosciutto after baking: Heat wilts the greens too much and can dry out the ham.
- Experiment with cheese: Blend mozzarella with fontina or provolone for nuanced flavor.
- Rest the baked pizza briefly: This helps cheeses set, making slicing cleaner and easier.
Flavor Variations and Additional Toppings
- Shallots or caramelized onions add a sweet-savory depth.
- Wild or sautéed mushrooms provide earthy, umami flavor and texture.
- Ricotta cheese dollops contribute creaminess and mild tang.
- Fresh cherry tomatoes, sliced thin, bring freshness and color.
- Calabrian chili oil or red pepper flakes for gentle heat.
- Balsamic glaze, as previously noted, creates a sweet counterpoint to prosciutto’s saltiness.
- Fontina, provolone, or goat cheese are seductive alternatives or additions to the mozzarella-parmesan mix.
Pairings: What to Serve with Prosciutto and Arugula Pizza
This pizza is rich enough to be the starring dish, yet light and lively enough to pair beautifully with a variety of sides and drinks:
- Light Italian salads: Think shaved fennel, citrus segments, or a classic insalata mista.
- Antipasto platters: Marinated olives, pickled vegetables, and Italian cheeses.
- Bold red or crisp white wines: Chianti, Barbera, Pinot Grigio, or sparkling Prosecco work well.
- Lemonade or sparkling water for a bright, refreshing non-alcoholic option.
FAQ: Prosciutto and Arugula Pizza
Q: Can I use store-bought pizza dough?
A: Absolutely. Store-bought dough makes this recipe weeknight-friendly. Let dough rest at room temperature for at least 30 minutes before stretching for best results.
Q: How do I make the crust extra crispy?
A: Bake your pizza on a hot pizza stone or steel, preheated for at least 30 minutes at your oven’s maximum temperature. Place the rack low in the oven for crispier bottoms.
Q: What are the best substitutes for prosciutto?
A: Try speck, jamón serrano, or thinly sliced smoked turkey for different flavors. Vegetarians can skip the meat or substitute with marinated roasted red peppers or mushrooms.
Q: Can I grill this pizza?
A: Yes. Stretch dough, oil grill grates, grill one side, flip, then add toppings and finish until cheese melts and crust is cooked through.
Q: How do I store and reheat leftovers?
A: Best eaten fresh, but you can refrigerate in an airtight container. Reheat in a hot oven for 3–5 minutes; add fresh arugula and prosciutto after reheating for best texture.
Nutrition Information (Approximate per slice)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Fat | 9g |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sodium | 520mg |
*Values are estimated, depending on amounts and brands used; adjust as needed for your diet.*
Troubleshooting: Common Pizza Problems
- Soggy pizza center: Use less sauce and cheese, and bake on a well-preheated hot stone.
- Dough won’t stretch: Let it rest longer at room temp, covered lightly to prevent drying out.
- Cheese browns too fast: Lower oven rack or add cheese partway through baking.
- Greasy pizza: Use low-moisture or fresh mozzarella, drained and torn, rather than pre-shredded, which contains anti-caking agents and more oil.
Add Your Own Flair
Once you’ve mastered the basics, make this recipe your own by experimenting. Swap in different herbs (like basil or oregano), add a swirl of lemon zest to the arugula, or finish the pie with a sprinkle of flaky sea salt just before serving. This pizza is a blank canvas that can adapt with the seasons and your cravings.
Conclusion: A Pizza Worth Making Again and Again
Prosciutto and arugula pizza offers an unbeatable union of robust and fresh flavors, perfect for the home cook seeking big rewards with minimal fuss. The interplay of textures—crispy crust, molten cheese, silky cured meat, and a pillow of greens—makes every bite special. Whether a beginner or pizza aficionado, make this your go-to for an unforgettable homemade meal.
Frequently Asked Questions (FAQs)
Q: Can the arugula and prosciutto pizza be made vegetarian?
A: Yes, simply omit the prosciutto and replace with extra vegetables such as roasted peppers, artichoke hearts, or sautéed mushrooms for equally delicious results.
Q: What’s the best way to slice and serve this pizza?
A: Use a sharp pizza wheel or chef’s knife, and cut into 6 or 8 even slices. Serve immediately to enjoy the fresh greens at their peak.
Q: Is this pizza good for parties?
A: Absolutely! Its balanced flavors and impressive look make it perfect for gatherings. Prepare multiple doughs and customize toppings for a pizza party spread.
