Easy Prosciutto Arugula Pizza

This prosciutto pizza is my top choice when I want a delicious dinner that feels special but comes together in minutes. You can use homemade pizza dough if you have time or reach for a store-bought crust for weeknights. The combination of salty prosciutto, fresh arugula, and rich mozzarella hits all the right notes and feels like a treat every time.

The first time I made this was on a Friday when friends stopped over spontaneously and now it is a regular request whenever we gather. There is something about that mix of buttery cheese and crisp arugula that makes people happy.

Ingredients

• Pizza dough: picked for its ease and the base of the whole recipe choose fresh dough for homemade style or a quality store-bought version for speed
• Extra virgin olive oil: to add flavor and help the crust stay crispy look for a deep green color and peppery aroma
• Pizza sauce: spreads tang and moisture under the cheese and toppings homemade or a good jarred sauce both work
• Shredded mozzarella cheese: provides that classic melt and stretch opt for low-moisture mozzarella it gives a better crust and less sogginess
• Thinly sliced prosciutto: is key for salty depth choose prosciutto with even marbling and a rosy pink color
• Fresh arugula: for its crisp peppery bite pick leaves that are bright green with no wilting

Step-by-Step Instructions

Preparing the dough:

Let your dough come to room temperature for thirty minutes if using store-bought this makes it easier to roll press or stretch the dough into a twelve-inch round on a lightly floured surface keeping the thickness even so it bakes properly

Adding the sauce:

Spread an even layer of pizza sauce over the dough using the back of a spoon leave a small one inch border around the edge to create a crispy crust and prevent sauce overflow

Adding cheese:

Sprinkle a generous amount of shredded mozzarella evenly over the sauce for extra flavor mix in a handful of shredded Parmesan or crumble goat cheese over the top but save other fresh cheeses for after baking

Baking the pizza:

Preheat your oven as high as it will go ideally around four hundred seventy five degrees Fahrenheit use a pizza stone if you have one and let it heat for fifteen minutes place the topped dough directly on the hot stone or a baking sheet and bake for ten to twelve minutes until the crust is deeply golden and cheese is bubbly

Finishing touches:

Remove the pizza from the oven and let it rest two minutes lay thin slices of prosciutto all over the hot pizza so they gently warm then scatter a large handful of fresh arugula across the top for a peppery finish

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My favorite thing is how the prosciutto practically melts on the warm pizza. I’ll never forget the first time my youngest took a bite and declared it better than any restaurant pizza they had ever tried. This is now our movie night must-have.

Storage Tips

Store leftover pizza in an airtight container or tightly wrapped in the fridge for up to three days. When reheating, use the oven at three hundred fifty degrees Fahrenheit for a crisp crust or warm slices on a skillet for extra crunch. Skip the microwave because it makes the crust soggy.

Ingredient Substitutions

You can swap out the sauce for a mild pesto or even a white garlic sauce for a new flavor twist. If you cannot find prosciutto pancetta or very thinly sliced ham will do. To make this dairy-free, choose a vegan cheese blend and for a gluten-free option use a certified gluten-free dough.

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Serving Suggestions

Cut the pizza into small squares for appetizer platters at parties or serve larger slices with a simple salad for a light dinner. For grown-up pizza nights add a drizzle of honey or age some balsamic vinegar over the top just before serving for an elegant touch.

Cultural Context

Pizza with prosciutto and arugula is a classic Italian combination, especially in regions where cured meats are celebrated. It blends the tradition of wood-fired pizzas with fresh market greens and has inspired pizzerias all over the world. Bringing these flavors home feels like a nod to Italian trattorias and is always a conversation starter.

Commonly Asked Questions

→ When should I add prosciutto and arugula?

Both prosciutto and arugula should be added after baking. This keeps the prosciutto tender and the arugula fresh and peppery.

→ What kind of crust works best?

Thin or rustic crusts work well. Use homemade or store-bought dough, rolled out evenly for best results.

→ Which sauce is recommended?

Classic tomato sauce is traditional, but try red pepper, white sauce, or garlic-infused options for variety.

→ How do I achieve a crispier crust?

Pre-bake the crust for 3-5 minutes before adding toppings, and use a preheated pizza stone or steel if available.

→ Any suggested finishing touches?

Drizzle with honey or balsamic vinegar after baking to boost flavor and add a touch of sweetness or acidity.

→ How do I store and reheat leftovers?

Store slices in an airtight container in the fridge. Reheat in the oven or skillet to restore crispness.