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Prosciutto Pizza with Arugula

A recipe by Julie Van Rosendaal

Prosciutto Pizza with Arugula

Total Time:







  • 1 lb pizza dough, thawed if frozen
  • 1/2 - 1 cup crushed tomatoes, tomato sauce or passata
  • 2-3 cups grated mozzarella (or both)
  • 4-8 slices Soleterra d’Italia prosciutto
  • olive oil
  • fresh arugula
  • Parmesan cheese

How to Make It

Preheat the oven to 450˚F. If you like, divide the dough in half; roll or stretch it out with your hands to make one or two pizza crusts. Place on a parchment-lined sheet.

Spread with crushed tomatoes and sprinkle with grated mozzarella, and drape over the sliced prosciutto. Drizzle lightly with olive oil. Bake for 15 minutes, or until bubbly and golden. Scatter fresh arugula overtop, and shave over ribbons of Parmesan with a vegetable peeler before serving.

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