My husband, Aki, created this delicious pizza recipe, and I modified it to make it easier. This gourmet creation features savory prosciutto, vibrant pesto, and fresh arugula. The prosciutto adds a rich, salty touch, while the pesto provides a burst of herbal freshness. Finished with a generous handful of peppery arugula, this pizza strikes the perfect balance between indulgent and refreshing.
Prosciutto and Arugula Pizza
Ingredients
- 1 pizza dough store-bought or homemade
- 1/4 cup pesto sauce store-bought or homemade
- 2 tbsp tomato paste
- 8 oz buffalo mozzarella or crumbled goat cheese
- 4-6 slices prosciutto
- 1 cup fresh arugula
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
- Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled dough to a pizza stone or a parchment-covered baking sheet.
- Brush with olive oil and place in the oven for 5 minutes
- Mix tomato paste with 1 tbsp olive oil
- Remove the pizza from the oven and spread the tomato paste mix lightly over the dough, leaving a small border around the edges of the crust.
- Next, spread the pesto sauce over the tomato paste layer.
- Place buffalo mozzarella slices or crumbled goat cheese evenly over the sauces.
- Transfer the pizza to the preheated oven. If using a pizza stone, slide the pizza onto the stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
- Turn off oven.
- Once the pizza is out of the oven, arrange the prosciutto slices and arugula evenly over the top.
- Place in the turned-off oven until the prosciutto and arugula wilt slightly.
- Remove from the oven and drizzle a little olive oil over the arugula.
- Season with salt and pepper to taste.
- Sprinkle with grated Parmesan cheese for extra flavor.
- Slice and serve immediately.
Tried this recipe?Let us know how it was!
