Name: Italian Prosciutto and Arugula Pizza Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 2
Cuisine: Italian
Ingredients: 1 lb (450g) pizza dough (homemade or store-bought, room temperature); ½ cup simple tomato sauce (or marinara); 1½ cups shredded low-moisture mozzarella (or 6-8 oz fresh mozzarella, torn); 6-8 thin slices prosciutto (about 3-4 oz, preferably Prosciutto di Parma); 2-3 cups fresh baby arugula; 2 tbsp extra-virgin olive oil (plus more for drizzling); 1-2 tsp fresh lemon juice; Salt and freshly ground black pepper, to taste; Optional: shaved Parmesan or Pecorino, balsamic glaze for drizzling

This classic Italian Prosciutto and Arugula Pizza (also known as Prosciutto e Rucola) features a thin, crispy crust topped with simple tomato sauce, melted mozzarella, delicate slices of salty prosciutto, and a fresh pile of peppery arugula added after baking for vibrant contrast. It’s light yet satisfying, highlighting high-quality Italian ingredients in an elegant, no-fuss way. (48 words)

Why You’ll Love This Recipe

This pizza captures the essence of authentic Italian simplicity—few ingredients, big flavors. The contrast is magical: hot, bubbly cheese and crispy crust pair perfectly with cool, peppery arugula and silky, melt-in-your-mouth prosciutto that adds luxurious saltiness without overpowering.

It’s quick enough for weeknights yet feels restaurant-worthy, ideal for impressing guests or treating yourself. No heavy toppings means it stays light and fresh, and the post-bake arugula keeps its crisp texture and bright taste. Every bite balances savory, tangy, and fresh elements—pure comfort with sophistication!

Yield: serves 2

Italian Prosciutto and Arugula Pizza Recipe

Crispy thin-crust pizza with tomato sauce, melted mozzarella, salty prosciutto, and fresh peppery arugula—classic Italian perfection!

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 1 hour

Total Time 1 hour 27 minutes

Ingredients

1 lb (450g) pizza dough (homemade or store-bought, room temperature)
½ cup simple tomato sauce (or marinara)
1½ cups shredded low-moisture mozzarella (or 6-8 oz fresh mozzarella, torn)
6-8 thin slices prosciutto (about 3-4 oz, preferably Prosciutto di Parma)
2-3 cups fresh baby arugula
2 tbsp extra-virgin olive oil (plus more for drizzling)
1-2 tsp fresh lemon juice
Salt and freshly ground black pepper, to taste
Optional: shaved Parmesan or Pecorino, balsamic glaze for drizzling

Instructions

Get your oven screaming hot—place a pizza stone or baking sheet inside and preheat to 500°F (260°C) or as high as it goes for at least 45-60 minutes. This is your secret to that perfect crispy crust!
On a lightly floured surface (or parchment paper), gently stretch your pizza dough into a 12-14 inch round—use your knuckles and let gravity help for thin, even results. Don't stress if it's not perfectly round; rustic is charming!
Carefully transfer the stretched dough to a pizza peel or inverted baking sheet dusted with cornmeal or flour—this makes sliding it into the oven easy-peasy.
Drizzle or brush the dough lightly with 1 tbsp olive oil for extra flavor and crispiness. Spread the tomato sauce evenly, leaving a ½-inch border for a puffy crust edge.
Sprinkle the shredded mozzarella (or scatter torn fresh mozzarella pieces) generously over the sauce—aim for even coverage so every bite is cheesy and gooey.
Slide your pizza into the hot oven (onto the stone/sheet) and bake 8-12 minutes until the crust is golden, edges puffed, and cheese bubbly and lightly browned. Rotate halfway if needed for even cooking.
While it bakes, toss the fresh arugula in a bowl with 1 tbsp olive oil, lemon juice, a pinch of salt, and black pepper—keep it light so it stays crisp and zesty!
Remove the pizza from the oven and let it rest 1-2 minutes on a cutting board—the residual heat is perfect for the next step.
Drape the thin prosciutto slices artfully over the hot pizza—they'll warm slightly and become irresistibly silky.
Pile the dressed arugula high in the center (or scatter across), add a final drizzle of olive oil, optional shaved Parmesan, and a crack of pepper. Slice and devour immediately—pure bliss!

Notes

Prosciutto is added raw/post-bake for authentic texture—never pre-cook it!
Use baby arugula for milder pepperiness; wash and dry well.
If your oven doesn't get very hot, bake longer at lower temp but watch for burning.
For Neapolitan flair, use less sauce and more olive oil base.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1279Total Fat 68gSaturated Fat 28gUnsaturated Fat 40gCholesterol 149mgSodium 2287mgCarbohydrates 109gFiber 5gSugar 9gProtein 56g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use high heat (500°F/260°C or hotter if possible) with a pizza stone or steel for the best crispy crust—preheat at least 45-60 minutes.
Stretch dough gently by hand for a thin, airy base; avoid rolling pins to preserve air pockets.
Add arugula and prosciutto after baking so they stay fresh and wilted slightly from residual heat only.
Toss arugula lightly with olive oil, lemon, salt, and pepper right before topping to prevent sogginess.
For extra authenticity, use Prosciutto di Parma and fresh mozzarella torn by hand.
If using store-bought dough, let it come to room temperature for easier stretching.
Drizzle good extra-virgin olive oil at the end for shine and flavor boost.
Slice and serve immediately—arugula wilts fast!

Ingredients Notes

Pizza dough forms the foundation—homemade or quality store-bought works; aim for a thin-crust style that crisps beautifully. Tomato sauce should be simple (canned San Marzano tomatoes blended with salt and herbs) to let other flavors shine. Mozzarella: low-moisture shredded for even melt or fresh torn for creamy pockets.

Prosciutto di Parma is ideal—thinly sliced, silky, and naturally salty; avoid thick or pre-cooked versions. Fresh baby arugula brings peppery bite and freshness; mature arugula can be too strong.

Extra-virgin olive oil adds fruity richness—use a good one for drizzling. Lemon juice brightens the greens; Parmesan or Pecorino shavings add nutty depth. Salt and pepper enhance without overpowering.

Variations and Substitutions

For a white pizza twist, skip tomato sauce and use olive oil base with garlic for a lighter, more Roman-style version. Substitute prosciutto with speck, serrano ham, or crispy pancetta for different smokiness.

Use burrata instead of mozzarella for ultra-creamy indulgence. Add balsamic glaze drizzle for tangy sweetness. For vegetarian, replace prosciutto with grilled vegetables, mushrooms, or capers. Gluten-free? Swap dough for GF version.

Vegan? Use plant-based cheese and skip prosciutto (add olives or artichokes). Experiment with herbs like basil or rosemary in the base. For extra heat, add red pepper flakes. Make mini pizzas for appetizers or use naan/flatbread for quicker no-yeast option.

Storage Options

Best enjoyed fresh! Store leftover baked pizza (without arugula) in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (400°F/200°C) or skillet for crispiness—avoid microwave to prevent sogginess.

Add fresh arugula after reheating. Freeze unbaked topped pizza (no arugula) wrapped tightly for up to 1 month; bake from frozen, adding 2-3 extra minutes. Arugula doesn’t store well once dressed, so prepare fresh each time.