Arugula and Prosciutto Pizza


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

Servings 3 people



  • 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!

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