Italian pizza with prosciutto, arugula, and shaved parmesan
Pizza Prosciutto e Rucola
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
1 pizza (12-inch)
Difficulty
Easy
Cost
Moderate
$$
Pizza Prosciutto e Rucola
Italian pizza with prosciutto, arugula, and shaved parmesan
★4.3(7)
A refined Italian pizza topped after baking with silky prosciutto crudo, peppery arugula, shaved parmesan, and a drizzle of olive oil. The contrast of hot and cold is stunning.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This pizza embodies Italian elegance—a crispy, simply sauced base finished after baking with delicate prosciutto that gently warms on the hot cheese. The arugula adds freshness and bite.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 1 ball pizza dough (250g)
- 1/3 cup tomato sauce
- 6 oz fresh mozzarella, sliced
- 4 slices prosciutto crudo
- 2 cups baby arugula
- Shaved Parmigiano-Reggiano, olive oil, lemon juice
Instructions
- 1
Preheat oven with pizza stone to 500°F for at least 45 minutes.
- 2
Stretch dough, spread tomato sauce, and top with mozzarella slices.
- 3
Bake 6-8 minutes until crust is blistered and cheese is melted and spotty.
- 4
Immediately drape prosciutto slices over the hot pizza.
- 5
Top with arugula tossed in a squeeze of lemon and olive oil, scatter shaved parmesan, and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Prosciutto crudoBresaola or speck
Both are Italian cured meats with distinct flavors
Baby arugulaWatercress or mixed microgreens
Any peppery green works as a fresh topping
Tips & Storage
Pro Tips
Add the prosciutto and arugula after baking—cooking them ruins their delicate quality.
A squeeze of lemon on the arugula brightens the whole pizza.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
This pizza must be eaten fresh due to the raw arugula topping.
Reheating
Not recommended with toppings. Reheat the base only and add fresh toppings.
Nutrition Facts
Per serving (40mg) · 2 servings
Calories370
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates16g
Fat36g
Fiber720mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular arugula?
- Baby arugula is milder and more tender, but standard arugula works if chopped.
- What if prosciutto is unavailable?
- Bresaola or speck are good alternatives with similar cured meat character.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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