Name: Arugula and Prosciutto Pizza Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Italian
Ingredients: 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams); ½ tablespoon semolina flour (for sliding the pizza off the peel); 1 tablespoon all purpose flour (for stretching the pizza dough); ¼ cup olive oil; ¼ cup shallot (minced); 1 clove garlic (minced or grated); 1 sprig fresh rosemary (minced); ⅛ teaspoon diamond crystal kosher salt; ⅛ teaspoon black pepper; ¾ cup low-moisture mozzarella (grated); 1 tablespoon parmesan cheese (finely grated); 3 slices prosciutto; 1½ cups baby arugula; 1½ tablespoons lemon juice (about half a lemon); ½ teaspoon diamond crystal kosher salt (use half as much of any other brand); ¼ teaspoon freshly cracked black pepper

There’s something magical about the combination of peppery greens and salty cured meats on a crisp crust, and that’s exactly what this Arugula and Prosciutto Pizza Recipe delivers. You get a perfect balance of fresh, savory, and bright flavors that are downright addictive.

A pizza is shown on a wooden pizza board, placed on a white marbled surface. The pizza is sliced into eight pieces, with a golden-brown crust that looks soft and slightly puffy. On top of the pizza, there is a layer of melted white cheese, followed by thin slices of pink cured meat. Bright green arugula leaves are spread evenly over the meat and cheese, giving a fresh, leafy texture. A woman's hand is holding one slice close to the bottom edge, showing the crust's thickness and soft texture. The image captures a close, top view of the pizza. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Arugula and Prosciutto Pizza Recipe
Top Tip
How to Serve Arugula and Prosciutto Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Arugula and Prosciutto Pizza Recipe

Why You'll Love This Recipe

Honestly, every time I make this pizza, it feels like I’m bringing a little bit of Italian charm right into my kitchen. The crispy thin crust, the garlicky rosemary oil, and that fresh arugula salad on top just come together beautifully.

Quick Gourmet Delight: Ready in just 16 minutes, it’s perfect for a fast yet fancy homemade pizza night.
Fresh & Bright Toppings: The lemony arugula salad adds a refreshing zing that cuts through the richness of prosciutto and cheese.
Perfectly Crispy Crust: Using a baking steel at 500°F ensures a thin, crisp base with a slight char for that authentic pizzeria vibe.
Simple Yet Flavorful Sauce: The garlic and rosemary olive oil sauce is a fragrant twist that elevates every bite.

Ingredients & Why They Work

When shopping for this pizza, the key is to focus on fresh, high-quality ingredients that really let the flavors shine. Choosing an overnight thin crust dough gives you that ideal texture, and fresh arugula and prosciutto make all the difference for the topping.

Flat lay of a smooth ball of thin crust pizza dough dusted lightly with flour, a small mound of semolina flour, a small white ceramic bowl of golden olive oil mixed with finely minced shallot, grated garlic, and minced fresh rosemary sprig beside it, a neat pile of finely grated low-moisture mozzarella, a small heap of finely grated parmesan cheese, three thin slices of rosy pink prosciutto delicately folded, a fresh small bunch of vibrant green baby arugula leaves, a halved bright yellow lemon next to a small white bowl of fresh lemon juice, two uncracked brown eggs with clean shells, a small white bowl each of diamond crystal kosher salt and freshly cracked black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Overnight Thin Crust Pizza Dough: I love using dough that’s had time to ferment overnight—it stretches better and develops great flavor.
Semolina Flour: This is a game-changer for sliding the pizza easily off your peel onto the hot baking steel.
All Purpose Flour: Perfect for dusting your surface so the dough doesn’t stick as you stretch it out.
Olive Oil: The base of our fragrant sauce; use a good quality, fruity olive oil for best results.
Shallot: Minced shallot adds subtle sweetness and depth to the white sauce.
Garlic: Freshly minced or grated garlic brings that irresistible savory punch.
Fresh Rosemary: Minced rosemary gives the olive oil sauce an herbal aroma that pairs beautifully with the other toppings.
Kosher Salt and Black Pepper: Essential for seasoning both the sauce and arugula topping just right.
Low-Moisture Mozzarella: Grated mozzarella melts perfectly without making the crust soggy.
Parmesan Cheese: Adds a nutty richness in a small amount to complement the mozzarella.
Prosciutto: Thin, tender slices bring salty, savory luxury—torn into pieces to create lovely texture pockets.
Baby Arugula: Fresh, peppery arugula tossed in lemon juice brightens and lightens the pizza.
Lemon Juice: Just the right amount to add freshness and keep the arugula crisp and zesty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Arugula and Prosciutto Pizza Recipe is how easily it can be customized to suit your tastes or dietary needs. Whether you want to swap ingredients or add a twist, it’s a wonderfully flexible canvas begging for your creativity.

Variation: For an extra burst of flavor, try adding a drizzle of balsamic glaze just before serving – it adds a lovely sweet tang that contrasts beautifully with the peppery arugula and salty prosciutto. Personally, I love this little touch during spring when balsamic glazes are at their freshest.
Vegetarian Option: Omit the prosciutto and replace with sautéed mushrooms or sun-dried tomatoes. The garlic rosemary olive oil sauce and lemony arugula salad keep everything vibrant and delicious.
Seasonal Twist: In the fall, swap the arugula for baby spinach tossed with a splash of apple cider vinegar to keep it bright yet earthy. It complements the mozzarella and parmesan just as well!

Step-by-Step: How I Make Arugula and Prosciutto Pizza Recipe

The image shows a round pizza with a thick, golden-brown crust that is slightly puffed and uneven with some darker charred spots. The pizza is topped with a layer of melted light yellow cheese and scattered thin slices of pink ham. On top of the ham and cheese, there is a generous layer of fresh, bright green arugula leaves spread evenly across the pizza. The pizza rests on a light wooden board with a smooth texture. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up and Prep Your Dough

Start by arranging your baking steel on the top rack of your oven—ideally where the broiler lives—and preheat the oven to 500°F for at least one full hour. This intense heat is key to getting that crisp thin crust. Meanwhile, take your pizza dough out of the fridge 60 to 90 minutes before stretching so it can come to room temperature. This step makes the dough much easier to handle and helps you stretch it out without tearing.

Step 2: Whip Up the Garlic Rosemary Olive Oil Sauce

In a small bowl, combine the minced garlic, shallot, and fresh rosemary with olive oil. This sauce will serve as the fragrant, savory foundation of your pizza. Stir it gently to blend all those lovely flavors. While simple, this sauce packs a punch and elevates every bite.

Step 3: Gently Stretch Your Dough

Move to a generously floured, clean countertop and place your dough down. Dust the surface of the dough with some extra all-purpose flour to keep things from sticking. Press the center flat to encourage a thicker edge for your crust. Then, pick up the dough by the edges with your fingertips and thumbs pointing down, allowing gravity to slowly stretch the dough as you gently rotate it. When it reaches about 7-8 inches across, lay it flat and stretch it further on the backs of your hands, rotating and pulling it gently until it’s about 12-14 inches and thin in the center with a nicely puffy crust edge.

Step 4: Build Your Pizza Base

Dust your pizza peel with semolina flour—this helps the pizza glide easily onto your hot baking steel. Place your stretched dough on the peel, then spoon the garlic rosemary olive oil sauce evenly across the dough, spreading gently with the back of the spoon. Next, sprinkle the grated mozzarella followed by the finely grated parmesan, distributing the cheeses evenly to create a melty, flavorful bed.

Step 5: Add the Prosciutto

Tear your prosciutto slices into smaller pieces by hand and arrange them across the pizza. Don’t just lay them flat — tent and fold pieces over themselves to create pockets of airy, crispy edges once baked. This little trick adds textural interest and lets those savory flavors shine.

Step 6: Bake Your Pizza to Perfection

Give your pizza a good shake on the peel to make sure it’s not sticking, then launch it directly onto the preheated baking steel in your oven. Bake for 2 minutes, then rotate and bake for another 2 minutes. If your crust still looks pale, go ahead and bake for an extra minute. This quick, hot bake results in that perfect combination of crispy thin crust and bubbly, melted cheese.

Step 7: Toss the Arugula

While the pizza is baking, toss the baby arugula with fresh lemon juice, diamond crystal kosher salt, and freshly cracked black pepper. This bright, peppery salad topping adds freshness and zing that perfectly balances the richness of the cheese and prosciutto.

Step 8: Finish with a Flash of Broil

Switch on your broiler and broil the pizza for about 30 to 60 seconds—whether on the top broiler or on an upside-down sheet pan in a bottom-drawer broiler. Keep a close eye so the crust develops a gorgeous golden color and the cheese gets that slight caramelized finish.

Step 9: Serve with Freshness

Remove the pizza from the oven and immediately top it with your lemony arugula salad. Slice into 8 pieces and serve right away for the best contrast of hot, melty cheese and cool, peppery greens. Enjoy every bite of your gorgeous homemade pizza!

Top Tip

Mastering the Arugula and Prosciutto Pizza Recipe is about balancing fresh, vibrant toppings with a perfectly crisp crust. These tips from my kitchen will help you avoid common pitfalls and make your pizza truly shine.

Let the Dough Warm Up: Giving your dough 60 to 90 minutes to come to room temperature before stretching makes it so much easier to handle—no tears, just a beautifully thin center and puffy crust edges.
Use Semolina Flour on the Peel: This little trick prevents your pizza from sticking when sliding onto the baking steel, saving you from a pizza countertop disaster.
Tear the Prosciutto by Hand: Instead of slicing it, tearing creates lovely airy pockets that crisp up beautifully under the broiler, giving texture and flavor pops.
Broil at the End: Just 30 to 60 seconds of broiling gives your pizza that perfect golden finish on the crust and cheese—don’t skip this final step!

How to Serve Arugula and Prosciutto Pizza Recipe

A round flat pizza dough on a wooden pizza peel dusted lightly with flour. The first layer is shredded white cheese spread evenly over the dough, topped with several thin, pale pink slices of cured meat placed loosely on top. Two woman's hands are gently adding or adjusting the meat slices near the bottom edge of the pizza. To the top left, a white bowl filled with fresh green arugula sits next to a small white plate with a lemon slice. To the top right, a black plastic tray holds more slices of the same cured meat. All items rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A light drizzle of good quality extra virgin olive oil or a sprinkle of flaky sea salt right before serving adds a touch of luxury. If you want a bit of zing, some thin shavings of lemon zest atop the arugula brighten the flavors even more. For an extra aroma hit, fresh cracked black pepper and a sprinkle of chili flakes can pump up the savory profile without overwhelming the balance.

Side Dishes

Pair this pizza with a crisp, simple green salad tossed in a light vinaigrette to complement the peppery arugula topping. Roasted or grilled vegetables like asparagus or bell peppers also make great companions. For something heartier, a bowl of Minestrone or a light Italian white bean soup can round out the meal beautifully.

Make Ahead and Storage

Storing Leftovers

Store leftover pizza slices in an airtight container or wrapped tightly in plastic wrap in the refrigerator. They will keep well for up to 2 days. To maintain the best texture, remove the arugula topping before storing and add fresh greens when reheating and serving.

Freezing

If you want to freeze the pizza, it’s best to do so before adding the arugula topping. Wrap the cooled pizza tightly in plastic wrap and then in foil or a freezer-safe bag. Frozen pizza can be kept for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

To revive leftover Arugula and Prosciutto Pizza Recipe, heat in a preheated oven at 375°F for 8-10 minutes until the crust is crisp and cheese melted again. Avoid the microwave to keep the crust from getting soggy. Add fresh arugula tossed with lemon juice just before serving to restore that fresh brightness.

Frequently Asked Questions:

Can I use regular flour instead of semolina flour on the pizza peel?

You can use all-purpose flour, but semolina flour works best because its coarse texture prevents sticking and helps slide the pizza smoothly onto the baking steel.

Why do I need to broil the pizza at the end?

Broiling briefly caramelizes the cheese and crisps the crust edges, giving your Arugula and Prosciutto Pizza that professional, golden finish and extra flavor depth.

Can I prepare the arugula topping in advance?

It's best to toss the arugula with lemon juice, salt, and pepper just before serving to keep it fresh and crisp. Preparing it too early can cause the leaves to wilt.

Is this pizza suitable for a low lactose diet?

Yes! The recipe uses low-moisture mozzarella and a small amount of parmesan, which are generally lower in lactose, making this pizza a good choice for those sensitive to lactose in moderation.

Final Thoughts

Making this Arugula and Prosciutto Pizza Recipe at home is one of those rewarding kitchen moments where simple ingredients truly shine together. It's quick enough for a weeknight but special enough for entertaining. Once you’ve nailed the dough stretching and final broil, you’ll find yourself reaching for this recipe whenever you want a bright, crispy slice with fresh peppery greens on top. Enjoy every bite and share the love!