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

Imagine biting into a crisp, thin crust crowned with melty mozzarella, salty prosciutto, and a vibrant lemony arugula salad—this Arugula and Prosciutto Pizza Recipe is exactly that perfect balance of savory and fresh. It’s a homemade gourmet treat that’s surprisingly simple to pull off in your own kitchen.

A close-up of a pizza on a wooden board with eight slices. The pizza has a light golden crust with a slightly toasted texture. The first visible layer is melted cheese that looks creamy white with small browned spots. On top of the cheese is a layer of thin pink ham slices placed evenly on each slice. The top layer is fresh green arugula leaves scattered thickly all over the pizza with their stems showing. A woman's hand is holding one slice from the edge of the photo on a white marbled surface background. 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

I still remember the first time I made this pizza — the intoxicating garlic-rosemary olive oil base combined with the peppery arugula and luscious prosciutto instantly became a favorite for any casual dinner or special occasion.

Effortlessly gourmet: This pizza looks and tastes restaurant-level but is easy enough for a weeknight.
Unique sauce base: The olive oil sauce keeps it light and fragrant without the heaviness of tomato sauce.
Fresh and bright finish: Tossed arugula with lemon juice adds a fresh, peppery pop right before serving.
Perfectly crispy crust: Hand-stretched thin dough baked on a hot steel creates an irresistible crunch.

Ingredients & Why They Work

Ready to shop? The magic of this pizza lies in fresh, quality ingredients, especially the prosciutto and baby arugula. When picking your dough and cheese, aim for authenticity and freshness to maximize flavor.

Flat lay of a smooth, round ball of fresh pizza dough dusted lightly with all-purpose flour, a small mound of semolina flour beside it, a small white ceramic bowl filled with golden olive oil mixed with finely minced shallot, garlic, and rosemary, a small white bowl holding finely grated low-moisture mozzarella cheese, another small white bowl with a sprinkle of finely grated parmesan cheese, three thin, silky slices of fresh prosciutto artfully folded, a fresh bundle of vibrant baby arugula leaves, a small white bowl containing bright lemon juice, a small pinch of kosher salt beside a tiny heap of coarse black peppercorns, all arranged symmetrically and proportionally with perfect balance, placed 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: Resting the dough overnight develops flavor and texture for that crisp bite.
Semolina flour: Sprinkled on the peel, it helps slide the pizza effortlessly into the oven without sticking.
All purpose flour: Dusting your surface and dough ensures a smooth stretch without tears.
Olive oil: The foundation of our garlic-rosemary sauce adds richness and aroma.
Shallot: Provides a mild, sweet onion flavor that complements garlic without overpowering it.
Garlic: Essential for that fragrant kick that pairs perfectly with rosemary.
Fresh rosemary: Gives the olive oil sauce an herbal depth that brings the whole pizza together.
Diamond crystal kosher salt: The coarse crystals season evenly without oversalting.
Black pepper: Adds a subtle heat and complexity.
Low-moisture mozzarella: Melts beautifully without making the crust soggy.
Parmesan cheese: Sprinkled finely for a nutty, salty finish.
Prosciutto slices: Delicate, salty, and tender slices that crisp slightly when baked.
Baby arugula: Fresh and peppery, perfect tossed with lemon juice to brighten the pizza after baking.
Lemon juice: Adds acidity and freshness that balances the rich toppings.

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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 you can tailor it to match your cravings or what’s in season. Whether you want to add a new topping, switch up the greens, or keep it classic, the pizza welcomes your personal touch with open arms.

Vegetarian Twist: Swap the prosciutto for some roasted mushrooms or caramelized onions for a savory, meat-free option that still packs lots of flavor.
Spicy Kick: Add a sprinkle of red pepper flakes to the olive oil sauce or finish with a drizzle of spicy honey after baking for a tantalizing contrast.
Seasonal Greens: Try baby spinach or arugula mixed with fresh basil or mint for an herbaceous pop that’s equally fresh and bright.
Cheese Variations: Experiment with burrata or fresh ricotta instead of mozzarella for a creamier texture that feels indulgent.
Gluten-Free: Use your favorite gluten-free dough and adjust baking times slightly to enjoy this pizza without gluten worries.

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

A round pizza with a golden-brown crust that is thick and slightly puffed around the edges, on a light wooden board. The first layer is a thin base of melted cheese spreading across the pizza with small brown spots. On top, there are pieces of pink ham, slightly folded and scattered. The top layer is fresh green arugula leaves spread evenly over the pizza, giving a fresh, leafy texture. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven and Dough Ready

Start by placing your baking steel on the top rack of your oven—especially if your broiler is located at the top—and preheat it to 500°F for at least one full hour. This high, steady heat is essential for that irresistibly thin and crispy crust. While the oven heats up, take your pizza dough out of the refrigerator and let it sit at room temperature for 60 to 90 minutes. This resting period makes the dough much easier to stretch and imparts a great texture.

Step 2: Whip Up the Flavorful Olive Oil Sauce

In a small bowl, combine the minced garlic, shallot, and fresh rosemary with the olive oil. Stir everything together until it’s beautifully fragrant and well mixed. Set this aside—you’ll spread it directly on the dough to infuse every bite with those garlicky, herbal notes. Meanwhile, grate your low-moisture mozzarella on the larger holes of a box grater for lovely melty coverage.

Step 3: Gently Stretch the Dough to Perfection

Sprinkle your countertop generously with all-purpose flour, and dust the surface of your dough with a bit more flour to prevent sticking. Press the center of the dough flat with your fingers—this helps form a nice, thick outer crust. Now the fun part: hold the dough by its edges with your fingertips and thumbs facing down. Let gravity naturally stretch the dough as you rotate it gently through your hands. When it reaches about 7 to 8 inches across, lay it flat again and carefully stretch it further using the backs of your hands to about 12 to 14 inches in diameter, keeping the center thin and the edges thicker. Take your time here to avoid any tears; patience really pays off!

Step 4: Dust the Peel and Transfer the Dough

Generously dust a pizza peel with semolina flour —this helps your pizza slide off the peel effortlessly. Carefully transfer your stretched dough onto the peel, making sure it sits flat and is easy to maneuver without sticking.

Step 5: Layer on the Sauce, Cheese, and Prosciutto

Spoon the garlic-rosemary olive oil sauce onto the center of the dough, spreading it evenly with the back of your spoon so every bite gets that savory foundation. Sprinkle grated mozzarella and parmesan cheese evenly over the sauce. Then tear your prosciutto slices by hand and scatter the pieces across the pizza, letting them naturally tent and fold, creating delicious crispy edges once cooked.

Step 6: Slide, Bake, and Rotate

Before sliding the pizza into the oven, give the peel a gentle shake to make sure the pizza isn't stuck. Launch it carefully onto the preheated baking steel. Bake for 2 minutes, rotate the pizza for even cooking, then bake for another 2 minutes. If the crust still looks pale, give it one more minute to develop a beautiful golden color.

Step 7: Toss the Fresh Arugula Salad

While the pizza bakes, toss the baby arugula with lemon juice, ½ teaspoon kosher salt, and freshly cracked black pepper. This simple lemony salad adds brightness and a fresh peppery crunch that perfectly complements the rich pizza.

Step 8: Broil for a Perfect Finish

Turn on your broiler to finish the pizza with a 30 to 60 second burst of high heat. If your broiler is on the top rack, just place the pizza close to the heat. For bottom-drawer broilers, place an inverted sheet pan inside to hold the pizza while broiling. This step achieves a bubbly, golden cheese finish and crisps the prosciutto edges deliciously.

Step 9: Top, Slice, and Serve

Remove the pizza from the oven and immediately pile on your fresh lemony arugula salad. Slice it up and serve right away to enjoy the contrast of warm, crispy crust and cool, peppery greens. This pizza is best enjoyed hot for maximum flavor and texture.

Top Tip

These tips come from my own kitchen adventures and will help ensure your Arugula and Prosciutto Pizza Recipe turns out perfectly every time, with a deliciously crispy crust and vibrant, fresh toppings.

Gentle Dough Stretching: I’ve found that letting gravity do the work while rotating the dough slowly prevents tearing and helps achieve that perfect thin center with a puffy crust edge.
Use Semolina Flour Liberally: Sprinkling semolina on your pizza peel really saved me from several frustrating moments of dough sticking and lets you slide the pizza smoothly onto the baking steel.
Broil for That Golden Finish: The final 30 to 60 seconds under the broiler add just the right bubbly, golden touch to the cheese and crisp up the prosciutto’s edges beautifully.
Toss Arugula Just Before Serving: Keeping the arugula fresh by tossing it in lemon juice, salt, and pepper right before you plate keeps it crisp and bright, balancing all the warm savory flavors.

How to Serve Arugula and Prosciutto Pizza Recipe

A round pizza dough sits on a wooden pizza peel dusted with flour. The pizza has one layer of light yellow shredded cheese spread evenly across the dough, topped with a second layer of unevenly placed thin slices of pink prosciutto with white fat edges. At the top left, there is a white bowl filled with fresh green arugula, and to the top right, a black plastic tray holding more prosciutto slices. At the top center, a small white bowl contains two lemon halves. Two woman's hands are arranging a slice of prosciutto on the pizza over the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Arugula and Prosciutto Pizza even more, consider adding a sprinkle of flaky sea salt right after baking for some satisfying crunch. Freshly cracked black pepper on top will boost the peppery notes of the arugula. For an extra burst of flavor, a light drizzle of aged balsamic vinegar or balsamic glaze after plating complements the salty prosciutto beautifully without overpowering the pizza’s delicate balance.

Side Dishes

This pizza pairs wonderfully with a crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc to cut through the richness. On the side, a refreshing shaved fennel and citrus salad or a simple tomato and basil salad with a light vinaigrette will add vibrant color and brightness. Roasted garlic parmesan asparagus or lightly sautéed green beans dressed with lemon also complement the flavors without stealing the show.

Make Ahead and Storage

Storing Leftovers

Store any leftover pizza slices in an airtight container or wrap them tightly in plastic wrap and place in the refrigerator. They’ll keep well for up to 2 days, although the crust is best enjoyed fresh and crispy, so try to eat leftovers soon.

Freezing

For longer storage, you can freeze leftover slices. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight before reheating.

Reheating

Reheat your Arugula and Prosciutto Pizza in a preheated oven at 375°F (190°C) for about 8 to 10 minutes to restore a crispy crust and melty cheese. Avoid microwaving as it tends to make the crust soggy. You can also reheat slices in a hot skillet on medium heat for a few minutes, covering loosely to warm the toppings.

Frequently Asked Questions:

Can I use store-bought pizza dough instead of making my own?

Absolutely! Store-bought dough works well if you let it come to room temperature before stretching. However, making your own dough overnight adds incredible flavor and texture that really elevates this pizza.

What if I don’t have a baking steel?

If you don’t have a baking steel, use a pizza stone preheated similarly or a heavy-duty baking sheet placed upside down on the top oven rack. The key is to get it very hot so the crust crisps up nicely.

Can I substitute the arugula topping?

You can try baby spinach or watercress for a milder green, but arugula’s peppery flavor really balances the richness of the prosciutto and cheese beautifully, so I recommend keeping it if possible.

Is the olive oil sauce necessary?

Yes! This garlic and rosemary infused olive oil sauce replaces traditional tomato sauce and brings a fragrant, moist layer that complements all the toppings without overpowering them.

Final Thoughts

Making this Arugula and Prosciutto Pizza Recipe is like bringing a little slice of Italy into your home kitchen. I love how the fresh, peppery arugula and salty prosciutto come together with a fragrant garlic rosemary olive oil base and bubbly, golden cheese. It’s a wonderful dish to delight friends and family or enjoy a gourmet moment solo. With just a bit of patience and gentle hands, you’ll have a pizza that's crispy, flavorful, and downright irresistible. Happy baking—and buon appetito!