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Prosciutto and Arugula Pizza is the perfect combination of savoury toppings on a crispy, homemade pizza dough. Baked to golden perfection with thinly sliced prosciutto, melty mozzarella, and fresh arugula, this recipe brings gourmet flavours right to your kitchen.

For more delicious homemade pizza recipes, try my Prosciutto and Peach Pizza, Oxtail Pizza, and BBQ Chicken Pizza next.

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This prosciutto pizza has become a true family favourite. We start with dough made from scratch. The fresh, quality ingredients really make all the difference.

After baking, the tender prosciutto pairs perfectly with the peppery bite of arugula.The combination of flavours and textures feels restaurant-worthy, but it’s so easy to recreate at home.

Does prosciutto go on pizza before or after cooking?

Prosciutto is typically added to pizza after baking to keep it tender and preserve its delicate, salty flavour. Adding it before baking can cause it to dry out or become overly crisp, altering the texture. Placing it on the hot pizza after baking allows it to soften slightly from the residual heat while maintaining its ideal texture.

Ingredients for Prosciutto and Arugula Pizza

For the Pizza Dough

  • All-Purpose Flour: The base of your dough, sifted for a lighter, more consistent texture. This ensures the dry ingredients combine easily.
  • Salt: Enhances the flavour of the dough and balances the yeast activity.
  • Active or Instant Dry Yeast: Provides the rise and airy structure. Instant yeast can be added directly to the flour, while active yeast may need proofing first.
  • Granulated White Sugar: Feeds the yeast, helping it activate and develop the dough’s rise.
  • Warm Water: Creates the perfect environment to activate the yeast. Ensure the water temperature stays within the range of 105°F–115°F to avoid killing the yeast.
  • Olive Oil: Adds moisture and richness to the dough while also preventing it from sticking during proofing and baking.

For the Basil Olive Oil Tomatoes

  • Vine-Ripened Tomatoes: These provide a fresh, juicy base with a natural sweetness that complements the salty prosciutto.
  • Dried Basil: Adds a subtle herbaceous flavour that pairs beautifully with the tomatoes.
  • Salt and Pepper: Simple seasonings that enhance the natural flavours of the tomatoes and basil.

Pizza Toppings

  • Thinly Sliced Prosciutto: A savoury, tender topping that brings a salty, rich flavour to the pizza. Add after baking for the best texture.
  • Fresh Arugula: Offers a peppery contrast to the other toppings, adding a fresh bite to balance the richness of the prosciutto and mozzarella.
  • Basil Olive Oil Tomatoes: Prepared earlier, these provide a burst of juicy, seasoned flavour that elevates the pizza.
  • Mozzarella Ball: Fresh mozzarella melts into creamy, stringy layers, bringing the pizza together with its mild and milky flavour.
  • Rosemary Garlic Olive Oil: Infused olive oil adds a layer of aromatic flavour. If making it fresh, rosemary and minced garlic deliver the same effect.
  • Garlic Salt (Optional): Enhances the flavour of the crust and complements the garlic and rosemary.
  • Parmesan Cheese (Optional): Adds a sharp, nutty finish as a garnish, tying all the flavours together.

How to Make Prosciutto and Arugula Pizza

How to make Dough

Start by combining the flour, salt, and yeast in a large mixing bowl or stand mixer with a dough hook attachment. In a separate bowl, mix warm water and sugar until the sugar dissolves. Gradually pour the sugar water into the dry ingredients, adding 2 tablespoons of olive oil, and mix until the dough forms a tacky, putty-like ball.

Transfer the dough to a lightly floured surface and knead it until smooth and elastic—it should bounce back when poked. Place the dough in a clean, greased bowl, drizzle with 1 tablespoon of olive oil, and cover with a dish towel or shower cap. Let it proof in a warm spot for about an hour or until it doubles in size.

Prepare the Toppings

While the dough is rising, dice the tomatoes and season them with basil, salt, and pepper to make the basil olive oil tomatoes. Slice the mozzarella and, if not using infused olive oil, mince the garlic and de-stem the rosemary. Set everything aside so it’s ready to assemble when the dough is done proofing.

Shape the Dough

Once the dough has risen, remove it from the bowl and stretch it to your desired size. For a pizza pan, lightly grease it before pressing in the dough. If you’re using a cast iron skillet, drizzle the pan with olive oil before adding the dough.

Brush the dough with olive oil, then sprinkle with garlic, rosemary, and garlic salt if using. Make sure the crust edges are well-coated to give them a flavourful, golden finish.

Assemble and Bake

Layer the sliced mozzarella over the dough and bake in a preheated oven at 425°F for 12–15 minutes. Keep an eye on it—the edges should turn golden, and the mozzarella should melt perfectly.

Add the Fresh Toppings

Once the pizza is baked, add the prosciutto, basil olive oil tomatoes, and fresh arugula on top. Garnish with parmesan cheese if you’d like, and serve immediately. Slice it up and enjoy!

Tips for the Perfect Pizza Dough

  • Use the right flour for your crust style. Bread flour creates a crunchier crust with a chewier interior, while all-purpose flour yields a softer dough, ideal for New York or deep-dish pizzas. Choose based on the texture you’re going for.
  • Adjust water to your flour’s needs. Start with 75% of the water called for and add more if needed. Climate, humidity, and the age of your flour all affect how much water the dough will absorb.
  • Give your dough time to fully hydrate. When combining wet and dry ingredients, don’t panic if the dough seems dry at first. It may take a few extra minutes of mixing for the flour to absorb the liquid fully.
  • Always proof your yeast to check if it’s alive. Dissolve yeast in ¼ cup warm water with 1 teaspoon sugar. If it bubbles after 10 minutes, it’s ready to use; if not, toss it and try again.
  • Thin out your dough before baking. Pizza dough will rise as it bakes, so stretch it thinner than you think you need to avoid an overly thick crust.
  • Choose your baking method wisely. A cast-iron skillet is ideal for a thicker crust with a crispy exterior, while pizza pans are better for thinner crusts.

Storage

Storing: Allow the pizza to cool completely, then store slices in an airtight container or wrap tightly in plastic wrap. Keep in the refrigerator for up to 3 days. For longer storage, place in a freezer-safe bag or container and freeze for up to 2 months.

Reheating: To reheat, use an oven or skillet for the best results. Preheat the oven to 375°F (190°C), place slices on a baking sheet, and heat for 8–10 minutes until warmed through. For a crispier crust, heat slices in a skillet over medium heat for 3–5 minutes, covering briefly to melt the cheese. Avoid microwaving because it can make the crust soggy.

What toppings go well with prosciutto?

  • Peppers: Sweet or roasted red peppers add a smoky, sweet contrast to the salty prosciutto.
  • Peaches: Fresh or grilled peaches provide a juicy, slightly tangy sweetness that complements prosciutto beautifully.
  • Cheese: Creamy burrata or sharp provolone pair perfectly with prosciutto’s rich, salty flavour.
  • Arugula: Its peppery bite balances the richness of prosciutto and adds a fresh, crisp texture.
  • Figs: Fresh or dried figs bring a natural sweetness that pairs exceptionally well with prosciutto.
  • Melon: Classic combinations like cantaloupe or honeydew offer a refreshing sweetness to offset the saltiness.

FAQs (Frequently Asked Questions)

Why is my dough too sticky to handle?

Sticky dough may mean too much water was added, or the flour didn’t absorb it fully. Sprinkle a little extra flour on the dough and your hands while kneading until it becomes smooth and elastic.

Do I need to pre-cook the crust before adding toppings?

No, this recipe bakes the dough and toppings together for convenience. Just ensure the crust is evenly stretched and your oven is properly preheated for even baking.

What does prosciutto arugula pizza taste like?

This pizza combines salty prosciutto, peppery arugula, creamy mozzarella, and tangy basil-infused tomatoes for a perfectly balanced bite. The mix of savoury and fresh flavours makes it feel both indulgent and light.

More Prosciutto Recipes

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Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza is the perfect combination of savoury toppings on a crispy, homemade pizza dough. Baked to golden perfection with thinly sliced prosciutto, melty mozzarella, and fresh arugula, this recipe brings gourmet flavours right to your kitchen.
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients 

For the Pizza Dough

  • cups all-purpose flour, sifted
  • ½ tsp salt
  • tsp active or instant dry yeast
  • 1 tsp granulated white sugar
  • 1 cup warm water, 105°F–115°F
  • 3 tbsp olive oil, divided

For the Basil Olive Oil Tomatoes

  • 2 vine-ripened tomatoes, diced
  • 1 tsp dried basil
  • Salt and pepper, to taste

Pizza Toppings

  • 7 –10 thinly sliced prosciutto
  • 3 cups fresh arugula
  • 1 cup basil olive oil tomatoes, prepared above
  • 1 mozzarella ball, sliced
  • 3 tbsp rosemary garlic infused olive oil, or 1 sprig rosemary, de-stemmed, and 3 cloves garlic, minced
  • ½ tsp garlic salt, optional
  • Parmesan cheese, optional, for garnish

Instructions 

  • Preheat oven to 425 degrees Fahrenheit.
  • In a large mixing bowl, or bowl of a stand mixer add sifted flour, salt, and yeast. Whisk together until well combined on low speed. Proof your yeast prior to ensure it is alive if unsure – see notes section above.
  • Remove whisk attachment, and add dough hook.
  • In a small bowl, combine warm water and sugar. Mix together until sugar has dissolved.
  • Slowly pour sugar water mixture into the flour mixture.
  • Add 2 tbsp olive oil, and continue mixing all ingredients together on a low speed. Do so until the dough begins to stick together, forming a loose dough ball. The dough should have a tacky, putty-like feel.
  • Place dough ball on a clean and lightly floured surface, knead until a smooth dough ball forms, which bounces back quickly when poked. (video on how to knead dough – click here)
  • Place dough in a large mixing bowl, and drizzle with approx. 1 tbsp olive oil, ensuring surface is fully covered. Cover with dish towel or shower cap, placing in a warm area for an hour or until dough has doubled in size.
  • While dough proofs, prepare tomatoes for basil olive oil tomato topping, add salt pepper and basil to tomatoes, as well as slice mozzarella, de-stem rosemary and mince garlic, set aside.
  • After an hour, or when dough has doubled in size, remove from bowl and stretch to desired size (video on how to stretch your dough – click here).
  • If using a pizza pan, grease then press, if using a cast iron skillet drizzle olive oil and then press the dough in.
  • Next, brush on olive oil, minced garlic, fresh rosemary leaves, and sprinkle with garlic salt.
  • Add mozzarella slices to pizza, place in oven and bake for 12-15 minutes or until edges are lightly golden, middle baked through and cheese melted.
  • Remove from oven, add prosciutto, tomatoes, arugula, and parmesan cheese if desired.
  • Slice, serve and enjoy!

Notes

You can also use this Tomato Basil Bruschetta Bites recipe (the tomato portion) on the pizza as opposed to the recipe above, and make extra to serve as an appetizer.
One of the telltale signs that your dough is ready is that it has become completely smooth after kneading, or by poking. If dough bounces back quickly after poking it’s a good indicator that your dough is ready,
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About Taneisha Morris

My name is Taneisha, this is my online kitchen and I'm thrilled you're here. Take your time exploring the site; there's plenty to discover and be inspired by. Pull up a seat and make yourself at home!

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