Easy Prosciutto Arugula Pizza (Printable Version)
# What You'll Need:
→ Base
01 -
250 g pizza dough, homemade or store-bought
→ Sauce
02 -
60 ml pizza sauce (tomato-based, roasted red pepper, or preferred variety)
→ Cheese
03 -
100 g shredded mozzarella cheese
→ Toppings
04 -
50 g prosciutto, thinly sliced
05 -
30 g fresh arugula
06 -
1 tablespoon extra virgin olive oil
07 -
1 teaspoon honey or balsamic vinegar (optional, for drizzling after baking)
# Step-by-Step Directions:
01 -
Allow the pizza dough to rest at room temperature for 30 minutes if using store-bought. On a lightly floured surface, roll out the dough to a 30 cm round with an even thickness.
02 -
Transfer the rolled dough to a parchment-lined baking tray or preheated pizza stone. Pre-bake in a 245°C oven for 4 minutes to achieve a crisper crust.
03 -
Remove the base from the oven. Spread pizza sauce evenly, leaving a 1-2 cm border. Sprinkle shredded mozzarella uniformly across the surface.
04 -
Return the pizza to the oven and bake at 245°C for 10-12 minutes or until the crust is golden and cheese is bubbling.
05 -
Remove the baked pizza from the oven. Layer the prosciutto slices evenly over the surface. Scatter fresh arugula on top and drizzle with extra virgin olive oil and honey or balsamic vinegar if desired.
06 -
Cut the pizza into wedges and serve immediately while hot and crisp.
# Helpful Notes:
01 -
For a crispier crust, always pre-bake the dough before adding toppings. Add prosciutto and arugula only after baking to preserve their delicate textures. Use a pizza stone or steel for optimal heat conduction and a perfectly cooked base.
02 -
Store leftover slices in an airtight container for up to 3 days. Reheat in a preheated oven at 175°C or in a skillet on the stovetop for best results.