Arugula Prosciutto Pizza combines a crisp homemade pizza crust, creamy ricotta, melted mozzarella, and delicate slices of prosciutto with a fresh, lemon-dressed arugula salad. This Italian-inspired white pizza is a delicious alternative to traditional tomato-sauce pizza and comes together in approximately 35 minutes using prepared pizza dough.
What makes this prosciutto and arugula pizza special is the contrast between its warm, cheesy crust and cool, peppery greens. Ricotta adds a creamy texture, mozzarella provides a golden, bubbly layer, and a mixture of garlic, fresh rosemary, and olive oil adds aromatic flavor. The finished pizza gets a bright, fresh topping of baby arugula, thinly sliced shallot, lemon juice, and shaved Parmesan cheese.
Start by preheating your oven to 450°F with a pizza stone or upside-down baking sheet inside. Roll one pound of prepared pizza dough into a 12-inch round on a lightly floured surface. Transfer the dough to a cornmeal-dusted pizza peel or baking sheet and bake for approximately eight minutes.
A pizza stone on Amazon is useful for achieving a crisp crust and even baking temperatures.
While the crust bakes, combine olive oil, grated garlic, chopped rosemary, salt, and pepper. Brush this mixture over the partially baked crust, then add dollops of ricotta and shredded mozzarella. Return the pizza to the oven for approximately six minutes, until the cheese is golden and bubbling.
Meanwhile, toss the baby arugula and shallot with lemon juice, olive oil, salt, and pepper. Once the pizza comes out of the oven, top it with the dressed greens, thinly sliced prosciutto, and shaved Parmesan.
For more homemade pizza ideas, try our Thin Crust Pizza Dough, Flax Pizza Crust, or Simple Homemade Pizza.
With its creamy cheeses, salty prosciutto, and fresh lemony greens, this Arugula Prosciutto Pizza is perfect for an easy dinner or casual entertaining.
If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!
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Arugula Prosciutto Pizza
- Total Time: :35
- Yield: 4 1x
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
- 1/2 cup part-skim ricotta
- 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
Instructions
- Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.
- Prep Time: :20
- Cook Time: :15
- Category: Pizza
- Method: Oven
- Cuisine: Italian
Not in this recipe. The prosciutto is added after baking, along with the lemon-dressed arugula and shaved Parmesan.
Add the arugula after the pizza comes out of the oven. This keeps the greens fresh and prevents them from wilting excessively.