Pizzeria style Prosciutto-Arugula Pizza made at home with simple ingredients and a baking stone! © COOKING WITH CURLS
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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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: grilled, baked, pizza
Servings: 4 Servings
Calories: 489kcal
Author: Lisa Johnson


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


  • 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.


  • Cornmeal used to keep your pizza from sticking WILL burn, that’s a fact. I normally use parchment paper, but this time I was trying out my new pizza oven and wanted the authentic flavor of burnt cornmeal, LOL
  • The measurements in the recipe instructions are guesstimates! I did not actually measure out the sauce, cheese, or arugula, I just toss things on as I go and remember afterwards that you would like to know exactly how much to use at home.
  • One pound of dough will make 4-small pizzas or 2-larger pizzas. Divide ingredients evenly between the pizzas.


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