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Prosciutto Arugula Pizza

A crispy-bottomed pizza topped with salty prosciutto, fresh mozzarella, and a mound of peppery arugula. The arugula goes on after baking to stay bright and crisp.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ball about 250g store-bought or homemade pizza dough, at room temperature
  • 2 tablespoons olive oil divided
  • 1/2 cup 60g shredded low-moisture mozzarella cheese
  • 1/4 cup 25g grated Parmesan cheese
  • 4-6 thin slices prosciutto about 60g
  • 2 cups 60g fresh arugula, washed and dried
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt and freshly cracked black pepper to taste

Equipment

  • baking sheet or pizza stone
  • rolling pin (optional)
  • small bowl
  • chef's knife
  • cutting board
  • pizza cutter or scissors

Method
 

  1. Preheat your oven to the highest setting (500°F/260°C is ideal) with a baking sheet or pizza stone on the middle rack for at least 30 minutes. A hot surface is key for a crispy bottom.
  2. On a lightly floured surface, stretch or roll the dough into a 12-inch round, about 1/4-inch thick. Transfer to a piece of parchment paper.
  3. Drizzle 1 tablespoon of olive oil over the dough and spread it to the edges. Sprinkle the mozzarella and Parmesan evenly, leaving a 1/2-inch border for the crust.
  4. Slide the pizza (still on the parchment) onto the preheated sheet or stone. Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
  5. While the pizza bakes, toss the arugula with the remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt and pepper.
  6. Remove the pizza from the oven. Immediately drape the prosciutto slices over the hot cheese—the heat will warm them slightly but they'll stay tender.
  7. Pile the dressed arugula on top. Slice and serve right away, while the crust is still crisp and the arugula is perky.

Notes

Storage: This pizza is best eaten fresh. Leftovers can be stored in the fridge for up to 1 day, but the arugula will wilt. Reheat in a 350°F oven for 5 minutes. For a gluten-free version, use a gluten-free pizza dough and check that your prosciutto is gluten-free (most are). This recipe contains dairy (mozzarella, Parmesan); for a dairy-free pizza, omit the cheese and use a dairy-free alternative, though the texture will differ. Always handle hot pans with oven mitts.