Arugula Prosciutto Pizza

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Arugula Prosciutto Pizza is a simple yet delectable recipe that’s perfect for busy weeknights when you want to whip up something tasty without spending too much time in the kitchen. This pizza is a perfect combination of crispy prosciutto, fresh arugula, and tangy lemon juice that will satisfy your taste buds.

To make this pizza, you’ll need a few basic ingredients that you probably already have in your kitchen. The first step is to preheat your oven to 450 degrees Fahrenheit. While the oven is preheating and pizza stone, prepare your pizza dough according to your preferred recipe or use a pre-made crust for a quick and easy option.

Once you have your crust ready, lay a few slices of prosciutto on top of it, making sure to distribute them evenly. Bake the crust and prosciutto in the preheated oven until the prosciutto is crispy and the crust is cooked through, which should take around 10-12 minutes.

Once the crust is ready, remove it from the oven and add a few handfuls of fresh arugula on top of the prosciutto. Drizzle the pizza with a bit of lemon juice to add a tangy flavor that perfectly complements the salty prosciutto and bitter arugula. And that’s it – your arugula prosciutto pizza is ready to be served!

This recipe is perfect for those who are looking for a quick and easy dinner option that doesn’t sacrifice flavor. With minimal prep time and simple ingredients, this pizza is a great way to enjoy a homemade meal without spending too much time in the kitchen. Plus, it’s a great way to use up any leftover prosciutto or arugula you may have in your fridge. So, the next time you’re in a hurry but still want a delicious dinner, give this arugula prosciutto pizza recipe a try – you won’t be disappointed!

If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!


Arugula Prosciutto Pizza

Arugula Prosciutto Pizza

Arugula Prosciutto Pizza – Throw a few slices of prosciutto on top, bake until crispy, and finish it off with a few handfuls of arugula and a drizzle of lemon juice.

  • Author: Food Network Magazine
  • Prep Time: :20
  • Cook Time: :15
  • Total Time: :35
  • Yield: 4 1x
  • Category: Pizza
  • Method: Oven
  • Cuisine: Italian


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.


  • Serving Size: 4
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