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Prosciutto-Arugula Pizza

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This pizzeria style Prosciutto-Arugula Pizza is made at home with simple ingredients, a very hot grill or oven, and a baking stone! Yes you can achieve a chewy, crispy crust at home and I will show you exactly how to do it. Most grocery stores or Italian delis sell prosciutto and Parmigiano-Reggiano cheese. Then choose a sauce, make your dough and you are ready to roll.

Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.

Pizza topped with prosciutto, arugula, shaved parmesan cheese, and tomato sauce.

I used my favorite Italian Pizza Dough recipe which uses Tipo “00” flour. This pizza dough works best if you make it a couple of days in advance to allow the gluten to rest and the flavors to develop, but 24 hours is still delicious if you are in a rush.

The Prosciutto-Arugula Pizza shown above was made with dough that was only about 18 hours old. Still puffy, still chewy, just not quite as chewy as I like.

Two pizzas topped with prosciutto, arugula, shaved parmesan cheese, and tomato sauce.

More arugula pizza recipes

How to make Prosciutto-Arugula Pizza

Pull your dough out of the refrigerator about an hour before you are ready to start cooking in order for it to come back to room temperature.

Two balls of pizza dough under plastic wrap.

Place baking stone in the center of the oven or grill and preheat to 500 degrees…or as hot as you can get your grill to go!

Place dough on a floured work surface and stretch into a 10 to 12-inch circle. Place dough circle on a sheet of parchment paper or a pizza peel sprinkled with corn meal.

Pizza dough rolled into a circle and placed on a parchment lined pizza peel.

{this image is of a 12-inch pizza using half of a batch of dough}

Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.

Pizza dough on a wooden pizza peel topped with tomato sauce.

{this image is of a 10-inch pizza using 1/4th of a batch of pizza dough}

Sprinkle the grated mozzarella over the sauce, again leaving a clean edge.

Sprinkle grated mozzarella cheese over the pizza sauce.

Place the thinly sliced prosciutto on top of the cheese.

Thin slices of prosciutto on top of the pizza.

{that is 3 slices that broke apart while I was separating them}

Carefully slide the pizza {and the parchment paper if using} onto the preheated pizza stone.

Slide prepared pizza onto a heated baking stone inside a grill.

Wait, what is that? I will explain in a minute. 😉

Grilled Pizza Margherita on a baking stone.

{this is a Grilled Pizza Margherita cooked straight on a stone in a gas grill}

Bake until the cheese is melted and bubbly, and the crust is golden brown, about 6 to 8 minutes. Turn you pizza 180 degrees halfway through baking.

Remove from the oven/grill with a pizza peel or an upside down baking sheet.

Sprinkle a handful of arugula over the top, drizzle with olive oil, and top with shaved Parmesan cheese and ground black pepper.

Pizza topped with prosciutto, arugula, shaved parmesan cheese, and tomato sauce.

Slice and serve.

Three slices of pizza topped with prosciutto, arugula, shaved parmesan cheese, and tomato sauce.

This is quickly becoming my new favorite pizza!!

Recipe Notes & Tips

  • Cornmeal used to keep your pizza from sticking WILL burn, that’s just a fact.
  • I normally use parchment paper, but the heat is too high on the grill and it burns up.

Tools used to make this recipe

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More gourmet Pizza recipes

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Enjoy!!

Pizza topped with prosciutto slices, arugula, and shaved parmesan cheese.

Prosciutto-Arugula Pizza

This pizzeria style Prosciutto-Arugula Pizza is made at home with simple ingredients, a very hot grill or oven, and a baking stone!
3.80 from 5 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: grilled, baked, pizza
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 489kcal
Author: Lisa Johnson

Ingredients

  • 1 pound Italian Pizza Dough
  • 0.5 cup pizza sauce
  • 1 cup grated mozzarella cheese
  • 6 slices thinly sliced prosciutto
  • 2 cups baby arugula
  • 1 tablespoon olive oil
  • 0.5 cup shaved Parmesan cheese

Instructions

  • Pull your dough out of the refrigerator about an hour before you are ready to start cooking in order for it to come back to room temperature.
  • Place baking stone in the center of the oven or grill and preheat to 500 degrees…or as hot as you can get your grill to go!
  • Place dough on a floured work surface and stretch into a 10 to 12-inch circle. Place dough circle on a sheet of parchment paper or a pizza peel sprinkled with corn meal.
  • Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.
  • Sprinkle the grated mozzarella over the sauce, again leaving a clean edge.
  • Place the thinly sliced prosciutto on top of the cheese.
  • Carefully slide the pizza {and the parchment paper if using} onto the preheated pizza stone.
  • Bake until the cheese is melted and bubbly, and the crust is golden brown, about 6 to 8 minutes. Turn you pizza 180 degrees halfway through baking.
  • Remove from the oven/grill with a pizza peel or an upside down baking sheet.
  • Sprinkle a handful of arugula over the top, drizzle with olive oil, and top with shaved Parmesan cheese and ground black pepper.
  • Slice and serve.

Notes

  • Cornmeal used to keep your pizza from sticking WILL burn, that’s just a fact.
  • I normally use parchment paper, but the heat of the grill is too high and it burns up.
  • One pound of dough will make 4-small pizzas or 2-larger pizzas. Divide ingredients evenly between the pizzas.

Nutrition

Calories: 489kcal | Carbohydrates: 57g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 1436mg | Potassium: 197mg | Fiber: 2g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 3.6mg | Calcium: 387mg | Iron: 3.7mg

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2 Comments

  1. 5 stars
    So yummy and super easy. I didn’t make my own pizza dough but instead used the frozen pizza crust from Trader Joe’s.

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