Prosciutto and Arugula Pizza. Are you looking for an arugula pizza recipe? I love that this recipe is your favorite classic plain, with a little extra oomph. Make a delicious homemade marinara, add a few grates of your favorite parmesan & layer with salty ribbons of prosciutto. Add a big pile of dressed arugula on top for a fresh little crunch that balances all of the pizza flavors and adds some green. If you love to make homemade pizza, you will be adding this recipe to your repertoire.
Homemade Pizza Sauce
Feel free to use a store bought marinara or your favorite pizza sauce to take an easy shortcut with this recipe. If you are going to make homemade though, let it be this one! Start your simple sauce by simmering lots of yellow onion in olive oil with a pinch of salt until softened and browning. If you under cook the onions, there will be a biting onion taste. I like to make sure they are nice and soft and unctuous before adding the rest of the ingredients.
28oz can crushed tomatoes: The choice of canned tomatoes is not as important to the flavors as your seasoning of it. My favorite canned tomatoes are DOP San Marzano tomatoes – they are sweet, delicious and have a specific seed right from Italy. But even I don’t always choose the fancy tomatoes. A pinch of sugar or salt go A LONG way when it comes to balancing the flavors. Add the tomatoes & seasonings, and simmer 10 minutes. Once finished, blend in a blender until smooth. Taste and adjust. If the tomatoes taste really acidic still, add one teaspoon of sugar. Add more salt or seasonings until it tastes exactly how you like.
Pizza dough is very simple to work with especially if you are just buying it, and it’s way better than a frozen dough. Check your grocery store for pizza dough & let it rest 20-30 minutes until room temperature. It should still feel cold to the touch, but be malleable and easy to stretch. Dusting it in flour will help you roll it out.
Press the dough with your hands into a circle, turning the dough one quarter turn affter every few presses. Try to press the dough and stretch it into a circle shape. Once the dough is about an 8-inch circle, lift it from the counter. Let the dough stretch out with its own weight by inching your hands around the edges and bouncing it a little. Stretch it carefully until it’s about 12-15 inches.
The most important part: preheat your baking sheet inside the oven. We want it to work like a makeshift pizza stone and absorb as much heat as possible. I know I did it perfectly when the dough sizzles as it touches the baking sheet. Try not to move it after laying it carefully against the hot baking sheet.
From the Kitchen
The toppings are easy! Once you make the homamde pizza sauce, all we need is prosciutto, cheese and arugula.
Prosciutto: your favorite prosciutto will work great. I like to bake the prosciutto on top of the pizza. As it bakes, it gets a little crisp and even saltier. Because of all of the flavors, I really prefer mozzarella cheese. Mozzarella is melty, mild and a great addition. Dress the arugula with balsamic & olive oil to add a bit of acid to the dish. It will wilt as it sits. Add on top of your melty cheese & salty prosciutto and slice. I love this combo so much.
Connect with Me
Another favorite is this White Pizza with Prosciutto & Hot Honey (because I can’t get enough prosciutto apparently). When you make this prosciutto and arugula pizza, please let me know your thoughts or ask any questions in the comments. Or DM me on Instagram I would really love that @quartersoulcrisis.
Prosciutto and Arugula Pizza with Marinara
- baking sheet or pizza stone
Homemade Pizza Sauce
- 1 tbs olive oil
- 1 yellow onion chopped small
- 3 garlic cloves minced
- 28 oz crushed tomatoes
- 1 tbs dried oregano
- 1/2 tbs dried basil
- 1/2 tbs garlic powder
Prosiutto & Arugula Pizza
- 16 oz pizza dough
- 1/4 cup Flour for sprinkling on dough
- 1 cup homemade pizza sauce
- 2 cups shredded mozzarella
- 3 oz prosciutto
- 1-2 tbs parmigiano reggiano or grated parm
- 5 oz fresh baby arugula
- 1/4 cup extra virgin olive oil
- 2 tbs balsamic vinegar
- 1 tsp dijon or yellow mustard
- Make Pizza Sauce*: In a large saucepan, heat 1tbs olive oil. Add chopped onion to the hot oil. Cook onion for about 10 minutes until softened and browning. Add chopped garlic & stir about a minute. Add crushed tomatoes & dried seasonings (1tbs oregano, ½tbs garlic powder, 1tbs dried basil). Stir. Let simmer at least 10 mins. When finished simmering, blend in blender until smooth.
- Preheat oven as high as it can go with a baking sheet inside. Leave pizza dough out on counter for 30 minutes or while oven is preheating.
- Bake Pizza: Pizza dough should still feel cold, but less stiff. Dust dough with flour and coat very lightly. Press out dough with your hands and then roll with rolling pin (or try a pizza toss). Once dough is rolled out, remove HOT baking sheet & be careful. I use the bottom of the baking sheet as a pizza stone. Lightly drizzle with olive oil or spray. Lay rolled out pizza onto the hot pan -be careful- it will already start cooking.
- Add Toppings: Put about 1 cup pizza sauce on dough. Top with 1.5 cups shredded mozzarella & 2-3oz prosciutto slices placed around. Sprinkle with parm reg. Work fairly quickly. Place pizza in oven (careful). Bake 10-15 minutes until crust is golden brown and cheesy is fully melted.
- Dress Arugula: While pizza is baking, dress arugula. In a bowl add balsamic vin, extra virgin olive oil & mustard. Whisk until completely combined. Pour over arugula and toss until coated. You may not use it all.
- When pizza is finished baking, top with arugula & cut into slices, it will wilt as it sits on top of hot pizza.