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; ¼ teaspoon freshly cracked black pepper

If you’re craving a pizza that’s both fresh and full of flavor, this Arugula and Prosciutto Pizza Recipe is exactly what you need. With its thin crust, garlicky rosemary olive oil base, and bright arugula topping, it strikes the perfect balance between light and satisfying.

The image shows a round pizza with a light golden crust placed on a wooden board. The pizza is cut into six slices and topped with green leafy arugula spread evenly over the surface. Beneath the arugula, there are slices of pink ham and melted light yellow cheese. A woman's hand is holding one slice at the bottom right of the image, lifting it slightly away from the pizza. The setting has a white marbled texture surface under the wooden board. 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 absolutely love making this pizza on a calm weekend evening. It’s quick, fuss-free, and each bite bursts with vibrant flavors that feel both indulgent and fresh. Plus, it’s so fun to pull together, even if you’re new to homemade pizza.

Simple Yet Sophisticated: The garlic-rosemary olive oil sauce adds a fragrant depth without heavy tomato sauce.
Fresh & Peppery: Tossed arugula with lemon juice on top keeps things bright and refreshing.
Perfect Texture: Thin, crispy crust supports the soft melted mozzarella and delicate prosciutto beautifully.
Quick & Easy: You can have this pizza ready in just 16 minutes once your dough is prepped.

Ingredients & Why They Work

For this pizza, fresh and quality ingredients really shine through. Whether you’re shopping at a local market or a specialty store, choose ingredients that feel fresh and vibrant. The dough should be rested overnight for the best texture, and the prosciutto should be delicate yet flavorful.

Flat lay of a smooth ball of overnight thin crust pizza dough, a small pile of semolina flour, a small mound of all purpose flour, a small white ceramic bowl filled with golden olive oil infused with finely minced shallot, garlic, and chopped fresh rosemary, a sprinkling of diamond crystal kosher salt and freshly cracked black pepper, a small heap of grated low-moisture mozzarella, a tiny pile of finely grated parmesan cheese, three thin slices of rosy pink prosciutto artfully arranged, a small bunch of vibrant green baby arugula, a halved lemon showing juicy bright yellow flesh next to a small white ceramic bowl with fresh lemon juice, all ingredients placed with perfect symmetry 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 it overnight develops flavor and creates a crisp, chewy base.
Semolina Flour: Great for dusting the pizza peel so the dough slides off easily without sticking.
All Purpose Flour: Helps dust the countertop for smooth dough stretching without tearing.
Olive Oil: Forms the fragrant base sauce infused with garlic and rosemary, adding richness.
Shallot: Adds a gentle sweetness and aroma that pairs beautifully with rosemary.
Garlic: The star for that bright, savory depth in the sauce.
Fresh Rosemary: Minced rosemary gives an herby fragrance that elevates the olive oil sauce.
Diamond Crystal Kosher Salt & Black Pepper: Essential to season both the sauce and the arugula salad perfectly.
Low-Moisture Mozzarella: Melts wonderfully for that classic gooey cheese texture without too much moisture.
Parmesan Cheese: Adds nutty, salty notes layered over the mozzarella.
Prosciutto Slices: Thin, delicate cured meat that’s tender and slightly salty, lending elegant flavor.
Baby Arugula: Peppery greens tossed with lemon juice brighten up each bite and add freshness.
Lemon Juice: Adds just enough zing to cut through the richness of the cheese and prosciutto.

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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

One of the best things about this Arugula and Prosciutto Pizza Recipe is how adaptable it is. Feel free to tweak toppings or add your favorite extras to make it truly yours!

Vegetarian Variation: Skip the prosciutto and double up on the arugula or add roasted cherry tomatoes for a fresh garden twist. I often do this when I want a lighter, meat-free version that’s just as vibrant.
Seasonal Twist: Swap out the fresh rosemary in the olive oil sauce for thyme or basil in warmer months to complement summer flavors beautifully.
Cheese Swap: Try using burrata instead of mozzarella after baking for a creamy, indulgent finish that pairs wonderfully with the peppery arugula.
Spice It Up: Add a pinch of red pepper flakes to the olive oil sauce or sprinkle them on top just before serving for a subtle heat kick that wakes up the palate.
Gluten-Free Option: Use a pre-made gluten-free thin crust dough and follow the same steps for a delicious gluten-free version.

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

A pizza with one main layer of light golden brown crust that looks crispy and slightly puffy around the edges. On top is a layer of melted light yellow cheese spread evenly. Over the cheese, there are pieces of thinly sliced pink ham placed in a scattered way. The top layer is fresh, bright green arugula leaves covering the whole pizza. The pizza is shown on a round wooden board, with a white marbled texture background behind it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven and Dough Ready

About 60-90 minutes before you start, take your pizza dough out of the refrigerator so it can come to room temperature—this makes it easier to stretch without tearing. Meanwhile, place your baking steel on the top rack of the oven (especially if your broiler is up top) and preheat the oven to 500°F for at least an hour. A well-heated steel is the secret to that perfect crispy crust.

Step 2: Whip Up the Garlic-Rosemary Olive Oil Sauce

In a small bowl, stir together minced garlic, shallot, and fresh rosemary with olive oil, plus a pinch each of kosher salt and black pepper. This fragrant sauce will be the base of your pizza, delivering tons of flavor without overpowering the delicate toppings. Set it aside and let those flavors mingle while you stretch your dough.

Step 3: Stretch Your Dough by Hand

Generously dust your clean countertop with all purpose flour, then place your dough on it and dust the top with a little more flour. Press the center gently flat to create a thicker outer crust. Holding the dough with your fingertips and thumbs pointed downward, let gravity stretch the dough slowly as you rotate it. When it’s about 7-8 inches wide, lay it flat on the counter and use the backs of your hands to stretch it out further, rotating as you go, until it reaches about 12-14 inches with a nice thin center and a defined crust edge. Patience here avoids tears and gives you a perfect thin crust!

Step 4: Prepare Your Pizza Peel

Dust your pizza peel generously with semolina flour. This little trick helps your pizza slide off easily when transferring it to the baking steel, preventing frustrating sticking. Carefully transfer your stretched dough onto the peel — it should feel light and effortless to move.

Step 5: Assemble the Pizza

Use the back of a spoon to spread the olive oil mixture evenly over the dough, all the way to the edges. Sprinkle on the grated mozzarella and parmesan cheeses for that melty, cheesy goodness. Tear the prosciutto into irregular pieces and arrange them on top, letting the slices drape and tent—this texture is what makes the pizza exciting to look at and eat.

Step 6: Bake to Perfection

Give the peel a gentle shake to check that the pizza isn’t sticking, then carefully slide it onto your preheated baking steel. Bake for 2 minutes, then use a peel or tongs to rotate the pizza so it cooks evenly. Bake for another 2 minutes, and if the crust still looks pale, give it one more minute. You’ll start to see a bubbly, golden crust forming—that’s when you know it’s almost ready!

Step 7: Toss the Arugula Salad

While your pizza bakes, toss the baby arugula with lemon juice, kosher salt, and freshly cracked black pepper. The citrus brightens the peppery arugula perfectly, keeping it fresh and crisp when added to the hot pizza.

Step 8: The Final Broil for That Beautiful Finish

Turn on your oven’s broiler. If it’s on the top, simply pop the pizza in for 30 to 60 seconds until the cheese bubbles and gets just a touch of char. If your broiler is in the bottom drawer, place an upside-down sheet pan inside it and set your pizza on top—this raises it close to the broiler for the perfect finish. Keep a close eye here; you want bubbly, not burnt!

Step 9: Serve and Enjoy Immediately

Once out of the oven, pile the fresh lemony arugula on top. Slice your gorgeous 12-14 inch pizza and dig in while it’s warm and crisp. This Arugula and Prosciutto Pizza Recipe always impresses, making for a fresh, light yet satisfying meal every time.

Top Tip

Mastering the Arugula and Prosciutto Pizza Recipe is all about the little details. These tips come from real kitchen experience and will help you make the most flavorful, perfectly textured pizza every time.

Patience with Dough: Let your pizza dough come to room temperature for 60-90 minutes before stretching. This helps it stretch easily without tearing, giving you that perfect thin yet crispy crust.
Use Semolina Flour on the Peel: Dusting your pizza peel generously with semolina flour is a game changer—it stops sticking and lets you slide the pizza onto the hot baking steel effortlessly.
Layer the Prosciutto with Height: Tear the prosciutto into pieces and arrange them so they drape and tent over the cheese. This creates delightful texture and ensures every bite has a perfect balance of savory meat.
Finish with Broiling: Broiling for just 30-60 seconds at the end adds the ideal bubbly, slightly charred finish to the cheese without overcooking the delicate toppings.

How to Serve Arugula and Prosciutto Pizza Recipe

A round pizza dough on a wooden pizza peel, topped with a layer of shredded white cheese evenly spread across the surface, then scattered with thin, light pink slices of prosciutto. Two fair-skinned woman's hands are placing a slice of prosciutto on the pizza. Nearby, a white bowl with fresh green arugula and a white dish holding two lemon halves sit on a dark wooden table, all set against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance your pizza by adding a drizzle of extra virgin olive oil or a small sprinkle of flaky sea salt right before serving. For an extra pop of freshness, add thin shavings of parmesan or a few cherry tomatoes halved and lightly roasted. A light dusting of crushed red pepper flakes can add a pleasant kick if you like a bit of heat.

Side Dishes

Keep things simple with a crisp mixed green salad dressed with lemon vinaigrette to complement the peppery arugula on your pizza. Roasted vegetables like asparagus or zucchini also pair beautifully. For a heartier meal, serve alongside a bowl of minestrone or a classic Italian antipasto platter featuring olives, marinated artichokes, and crusty bread.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pizza tightly in plastic wrap or foil and store it in the refrigerator. It will keep well for up to 2 days. Make sure you add the arugula topping fresh when you’re ready to eat, as it doesn’t store well with the pizza.

Freezing

If you want to freeze your pizza, it's best to freeze it before adding the arugula topping. Wrap the whole pizza tightly in foil and place it in a freezer-safe container or bag. It can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat your pizza in a preheated oven at 375°F on a baking sheet or pizza stone for about 8-10 minutes until the crust is crisp and the cheese is warm. Avoid microwaving as it tends to make the crust soggy.

Frequently Asked Questions:

Can I use store-bought pizza dough for this recipe?

Absolutely! While homemade dough gives the best flavor and texture, good quality store-bought thin crust dough will work well. Just make sure to let it come to room temperature before stretching.

Can I substitute the prosciutto for another topping?

Yes, you can swap prosciutto for other cured meats like thinly sliced salami or even omit it entirely for a vegetarian-friendly pizza topped with just the garlic-rosemary olive oil, mozzarella, and arugula.

Why do you broil the pizza at the end?

Broiling for 30 to 60 seconds gives the cheese a beautifully bubbly finish and slight char that enhances flavor and texture, creating that classic pizzeria look and taste without overcooking the toppings.

How important is it to toss the arugula with lemon juice?

Tossing arugula with lemon juice, salt, and pepper brightens and softens its peppery bite, balancing the richness of the prosciutto and cheese, making it a crucial step for fresh flavor and texture contrast.

Final Thoughts

This Arugula and Prosciutto Pizza Recipe is one of those dishes that feels elegant yet comes together quickly and simply. Its combination of fresh, vibrant arugula and savory prosciutto on a thin, flavorful crust makes it perfect for any occasion — from a casual weeknight dinner to a special weekend treat. I hope you enjoy making and sharing this pizza as much as I do. Happy baking!