Prosciutto and Arugula Pizza
This delicious, upscale prosciutto and arugula pizza recipe is easier than it looks and makes the perfect date night dish!
Equipment
Ingredients
- 1 pound pizza dough store-bought
- ¼ cup flour for dusting
- ⅔ cup pizza sauce
- 8 ounces shredded mozzarella cheese
- ¼ pound prosciutto torn into bite-size pieces
- 2 to 3 handfuls baby arugula
- 1 pinch sea salt
Instructions
- Preheat the oven to 400 degrees.
- Lightly dust a clean work surface and your hands with flour. Stretch the dough using both hands, until it is roughly the size of the pizza pan. Use additional flour as necessary to prevent the dough from sticking to your hands or your work surface.Lightly dust the pan with flour and gently lay the stretched pizza dough on it.
- Spoon the pizza sauce onto the dough a little at a time, spreading it around with the back of a spoon. Continue until the dough is covered with a thin layer of sauce, leaving about a half-inch border for the crust.
- Next, sprinkle handfuls of mozzarella cheese onto the pizza. We recommend starting from the edges and working in towards the center, using a lighter hand, and then adding more cheese where needed to fill in the gaps.
- Generously top the pizza with prosciutto, then sprinkle with a pinch of sea salt.
- Bake for about 16 to 18 minutes, or until the crust starts to turn golden and the cheese is bubbly and lightly browned.
- Top the pizza with a few handfuls of baby arugula, then let the pizza cool for at least 2 minutes before slicing.Gently loosen pizza from the pan with a spatula. Then slice, serve, and enjoy!
Notes
Pizza dough: Feel free to use any kind of pizza dough for this recipe – fresh or frozen (or even homemade if you’re feeling ambitious!). Our favorite store-bought dough is the Whole Foods brand. Just remember to leave the dough out for about 1 hour before working with it so that it reaches room temperature.
If you want to make homemade dough, we can highly recommend the overnight pizza dough from the Flour Water Salt Yeast cookbook by Ken Forkish.
Pizza sauce: We make our own pizza sauce, but you can always use store-bought to make this recipe a little bit easier. Go with a super fresh tomato sauce for this recipe, or even just crushed San Marzano tomatoes, for the best flavor.
Prosciutto: We recommend using either fresh prosciutto from the deli, or a high-quality packaged prosciutto, for the best flavor.
Stretching the dough: For some helpful tips and more detail on stretching the dough, check out our Buffalo Chicken Pizza recipe! (Note: we used our 14" round Wilton pizza pan for this recipe, instead of a rectangular baking sheet.)
Baking pizza: Pizza can be finicky and cooks at different rates depending on the hydration level of your dough, your oven's actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it's done - use our time estimates as a rough guide.
Nutrition
Calories: 310kcal | Carbohydrates: 33g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 762mg | Potassium: 157mg | Fiber: 2g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg
