Prosciutto and Arugula Pizza

Name: Prosciutto and Arugula Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound (500 g ball) (500 g) pizza dough, room temperature; 2 tablespoons (30 ml) extra-virgin olive oil, divided; 1 clove (5 g) garlic clove, minced; 6 ounces (170 g) fresh mozzarella cheese, torn into small pieces; 3 ounces (85 g) prosciutto, slices kept whole or torn into thirds; 2 cups (50 g) fresh arugula; 2 tablespoons (30 ml) balsamic vinegar; ½ lemon (3 g) lemon, finely zested; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A classic Italian pizza with a crispy crust, creamy mozzarella base, peppery fresh arugula, and silky prosciutto, finished with a tangy balsamic glaze and bright lemon zest. This pizza balances rich cheese and cured meat with fresh greens and sharp acidity for a sophisticated, restaurant-quality result.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 1 pizza (2 main-course servings)

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Steps

Before you start

Preheat your oven to 475°F (245°C) for 15 minutes before baking
Use store-bought pizza dough (thawed if frozen) or make your own; have it at room temperature
Arrange all toppings within arm's reach of the oven before you begin

1
Prepare the crust
- Place the room-temperature pizza dough on a 12-inch (30 cm) round pizza pan or baking sheet.
- Gently stretch it with your fingertips to fill the pan evenly, creating a thin, even layer about ¼ inch (6 mm) thick.
- If the dough springs back, let it rest for 2 minutes, then continue stretching.
- The edges should be slightly thicker than the center for a light crust.
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Ready when: Dough stretched evenly to fill the pan
Tip: Don't overwork the dough; gentle stretching prevents toughness.
2
Oil and season the base
- Brush the stretched dough lightly with 1 tablespoon (15 ml) of the olive oil, covering the entire surface.
- Scatter the minced garlic evenly over the oil.
- Season lightly with sea salt and black pepper.
- This builds flavor in the crust itself.
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Ready when: Garlic scattered and seasoning applied
Tip: Use a light hand with salt; the prosciutto and cheese are already savory.
3
Add mozzarella
- Distribute the torn fresh mozzarella pieces evenly across the oiled dough, leaving a ½-inch (1.25 cm) border around the edge for the crust.
- The cheese should cover about 70% of the surface, with small gaps so heat can reach the dough.
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Ready when: Mozzarella distributed with small gaps between pieces
Tip: Don't overcrowd the pizza; leave space for crust to crisp.
4
Arrange the prosciutto
- Drape or crumble the prosciutto pieces over the mozzarella.
- The prosciutto should cover roughly half the surface, interspersed with visible cheese.
- It doesn't need to be uniform—a rustic arrangement looks more appetizing.
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Ready when: Prosciutto loosely draped over the cheese
Tip: Prosciutto is delicate; avoid pressing it down so it crisps rather than steams.
5
Bake the pizzaOven 475°F / 245°C
- Transfer the pizza to the preheated 475°F (245°C) oven and bake for 10–12 minutes until the crust is golden brown and the cheese is melted and bubbly at the edges.
- The crust should sound hollow when tapped on the bottom.
- Watch during the final 2 minutes to prevent over-browning.
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Ready when: Crust is golden brown, cheese is melted and bubbly, crust sounds hollow when tapped
Tip: If your oven runs hot, rotate the pizza halfway through to ensure even cooking.
6
Add fresh arugula
- Remove the pizza from the oven and let it rest for 1 minute.
- While it's still hot, pile the fresh arugula on top, distributing it loosely across the entire surface.
- The residual heat will slightly wilt the arugula without cooking it into submission.
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Ready when: Arugula loosely piled on top of hot pizza
Tip: Add the arugula while the pizza is still hot so it just begins to soften, keeping its peppery bite.
7
Drizzle and finish
- Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the entire pizza.
- Drizzle the balsamic vinegar in a zigzag pattern, using about 2 tablespoons (30 ml) total.
- Sprinkle the lemon zest over everything.
- Add a pinch of red pepper flakes if desired for heat.
- Season with additional sea salt and freshly ground black pepper to taste.
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Ready when: All toppings and seasonings applied
Tip: The acidity from balsamic and lemon brightens the rich cheese and meat—don't skip this step.
8
Slice and serve
- Let the pizza rest for 2 minutes before slicing.
- Use a sharp pizza cutter or chef's knife to cut the pizza into 4 slices.
- Serve immediately while the crust is still crisp and the cheese is warm.
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Ready when: Pizza cut into clean slices and plated
Tip: A hot pizza cutter or a rocking motion with a knife prevents the toppings from sliding.

Good to know

Tips

Invest in high-quality prosciutto di Parma—its silky texture and subtle saltiness define this pizza. Cheaper cured meats can taste overly salty.
Fresh mozzarella matters; aged or low-moisture versions will brown differently. If using low-moisture, reduce the amount slightly and watch for over-browning.
Don't fear the arugula wilting slightly from the heat; it's supposed to soften just enough to release its flavor without becoming a limp mess.
A balsamic glaze (reduced balsamic vinegar) can replace regular balsamic vinegar for a thicker, sweeter finish—use 1 tablespoon instead.

Make ahead

You can prepare the pizza dough up to 2 days ahead. Store it covered in the refrigerator, then bring it to room temperature 30 minutes before shaping. Assemble the pizza (through step 4) up to 1 hour before baking; cover loosely and refrigerate, then add 1–2 minutes to the baking time if baking directly from cold.

Storage & reheating

Best served fresh and hot. Leftover pizza keeps, covered, in the refrigerator for up to 2 days. Reheat individual slices in a 350°F (175°C) oven for 5 minutes to restore crispness, or briefly in a skillet over medium heat. Not recommended for freezing because the fresh arugula and delicate prosciutto don't hold up well to thawing.

Substitutions

fresh mozzarella cheese → low-moisture mozzarella (fior di latte) or a mix of 4 oz fresh mozzarella plus 2 oz grated Parmigiano-Reggiano. Fresh mozzarella melts creamily; low-moisture mozzarella browns faster and crisps edges better. Parmigiano adds nutty depth.
pizza dough → store-bought focaccia sheet, cut to fit your pan. A shortcut for busier days. Reduce baking time to 8–10 minutes since the bread is denser.
fresh arugula → baby spinach or mixed baby greens. Arugula's peppery bite is ideal, but spinach is milder and still brightens the pizza nicely.
prosciutto → high-quality speck or thinly sliced smoked ham. Speck adds a smokier note; smoked ham is less delicate but equally delicious.