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Meat, Italy

Prosciutto and arugula pizza

Prosciutto and arugula pizza is an Italian style pizza that serves 4, takes 90 minutes total with a medium difficulty level, and costs about €3.20 per person. The key to it is adding the prosciutto and arugula after baking, so they stay fresh and flavorful on top of the hot, crisp crust.

A prosciutto pizza, topped after baking with peppery arugula and parmesan shavings.

Prosciutto and arugula pizza
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.20
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under the melted mozzarella and tomato sauce, the dough bakes at 250°C into a crisp base with puffed up edges. Then comes the fresh finish, added right at the end, silky prosciutto, peppery arugula, and parmesan shavings that never touch the oven. That contrast between the hot base and the cool topping is what gives this pizza its personality.

This pizza works just as well on a busy weeknight, using a store bought dough to save time, as it does on a Sunday when the whole family helps shape the rounds. Kids tend to love the tomato and mozzarella base, while the adults appreciate the arugula and parmesan on top. It's an easy pizza to make together, with everyone topping their own slice the way they like it.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 500 g
  • Active dry yeastoften in the pantry 1
  • Warm wateroften in the pantry 30 cl
  • Olive oiloften in the pantry 4 tbsp
  • Tomato sauceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 250 g
  • Shaved parmesan 50 g

Butcher

  • Prosciutto 8 slices

Fruits and vegetables

  • Arugula 100 g

Allergens Gluten, Lactose

The step by step recipe

  1. Make the dough and let it rise. 1 h

    Set the dough in a bowl covered with a damp towel.

  2. Roll out four dough rounds and spread them with tomato sauce.

    Spread the sauce in a spiral, it covers the dough more evenly.

  3. Add the mozzarella slices and bake at 250°C. 12 min

    Preheat the oven well in advance so the base turns out crisp.

  4. Take the pizzas out and immediately lay the prosciutto slices on top.

    The heat of the pizza gently melts the fat in the prosciutto.

  5. Finish with arugula, parmesan shavings, and a drizzle of olive oil.

    Add a splash of balsamic vinegar if you like a sweet and salty contrast.

Our tips to get it right

  • Weigh your flour instead of measuring it by volume, the texture of the dough depends on it.
  • Roll the dough on a floured surface and let it rest a few minutes if it springs back, this relaxes the gluten.
  • Have your baking sheet or pizza stone already hot when you slide the pizza in, the base cooks faster and stays crisp.

The variations

  • Swap the prosciutto for cooked ham for a milder, less salty version.
  • For a vegetarian version, skip the prosciutto and add grilled mushrooms or sun dried tomatoes after baking.
  • For a quicker version for kids, use a pre rolled pizza dough and keep the topping simple with just mozzarella and ham.

What to serve it with

  • A simple green salad
  • A glass of grape juice
  • Cherry tomatoes as a starter

Storage

Keep the baked pizzas, without the fresh arugula, in the fridge in a sealed container for 2 days. Reheat them in the oven rather than the microwave to keep the base crisp, then add fresh arugula, parmesan, and prosciutto right before serving. The raw dough freezes well, shaped into a ball, for up to a month.

Questions about this dish

Can you use store bought pizza dough?

Yes, store bought dough works well and saves about an hour of prep time. The result will be slightly less airy than with a homemade risen dough.

Why add the prosciutto after baking?

Baked in the oven, prosciutto dries out and loses its flavor. Placed on the pizza right out of the oven, it stays soft and fragrant.

Can you make the dough ahead of time?

Yes, you can make it the day before and let it rise slowly in the fridge. Take it out an hour before rolling so it comes back to room temperature.

What can replace arugula if you don't like its peppery taste?

Baby spinach or lamb's lettuce add a milder green touch. Add them after baking too, to keep them fresh.

How long does it take to make a prosciutto and arugula pizza?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a prosciutto and arugula pizza?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a prosciutto and arugula pizza cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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