This arugula pizza with prosciutto is the kind of easy homemade pizza that feels a little fancy, but still comes together with simple ingredients. It has a golden crust, a light layer of pizza sauce, creamy fresh mozzarella, sweet Campari tomatoes, salty prosciutto, peppery arugula, fresh basil, shaved Parmesan, and a drizzle of balsamic glaze if you want to take it over the top. It's so good that my two year old ate a quarter of the pizza!
As a cookbook author and professional recipe developer, I love recipes like this because they feel restaurant-worthy without being fussy. The best part? I used pizza dough from Aldi, and it was such a great choice for an affordable, easy pizza night. It baked up beautifully and made this recipe feel effortless.
The key to this prosciutto arugula pizza is adding the fresh toppings after baking. The mozzarella and tomatoes bake with the crust, then the prosciutto, arugula, basil, Parmesan, and balsamic glaze go on at the end so every bite is fresh, salty, and bright.
For more easy Italian-inspired recipes, try my Penne Pomodoro, Walnut Pesto, or Prosciutto Wrapped Dates with Goat Cheese.
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Why You'll Love This Recipe
- It's easy to customize. Add burrata, swap the pizza sauce for pesto, use flatbread, or finish with red pepper flakes for a little heat.
- It feels restaurant-worthy without being fussy. Store-bought pizza dough keeps things easy, while prosciutto, arugula, fresh basil, and shaved Parmesan make it feel elevated.
- It's perfect for an easy pizza night. I used Aldi pizza dough, and it was a great affordable option that baked up beautifully.
- The flavors are balanced. You get creamy mozzarella, juicy tomatoes, salty prosciutto, peppery arugula, and a sweet-tangy finish from balsamic glaze.
- It's quick to make. The pizza bakes in about 10-12 minutes, making it easy enough for a weeknight dinner.
Ingredients
Here are the ingredients you'll need for this recipe:
- Pizza dough:Â Store-bought pizza dough makes this recipe easy and approachable. I used pizza dough from Aldi, and it worked really well for an affordable homemade pizza option. You can also use flatbread dough if you want a thinner, crispier crust.
- Pizza sauce:Â You only need a small amount of sauce for this recipe. A light layer adds flavor without making the pizza soggy.
- Fresh mozzarella:Â Fresh mozzarella gives the pizza a creamy, melty base. Slice it thinly so it melts evenly.
- Campari tomatoes:Â Campari tomatoes are sweet, juicy, and perfect for slicing onto pizza. If you don't have Campari tomatoes, Roma tomatoes or halved cherry tomatoes will also work.
- Prosciutto:Â Prosciutto adds salty, savory flavor and makes the pizza feel elevated. Add it after baking so it stays tender.
- Arugula:Â Arugula adds a peppery bite that balances the rich cheese and salty prosciutto.
- Fresh basil:Â Basil adds freshness and pairs beautifully with the tomatoes and mozzarella.
- Extra virgin olive oil:Â Tossing the arugula and basil with olive oil gives the greens more flavor before they go on the pizza.
- Shaved Parmesan cheese:Â Shaved Parmesan adds a salty, nutty finish and great texture.
- Balsamic glaze:Â Optional, but highly recommended. It adds a sweet, tangy finish that works so well with the prosciutto and arugula.
How to Make Arugula Pizza
Prepare the oven and dough
Preheat the oven to 450°F and place a pizza stone or baking sheet inside to heat. Roll or stretch the pizza dough onto parchment paper or a lightly floured surface.
Assemble the pizza
Spread pizza sauce evenly over the dough, then top with sliced fresh mozzarella and Campari tomatoes.
Bake the pizza
Transfer the pizza to the hot baking sheet or pizza stone and bake for 10-12 minutes, until the crust is golden and the cheese is melted.
Finish and serve
While the pizza bakes, toss the arugula and basil with olive oil and a pinch of sea salt. Remove the pizza from the oven and top with prosciutto, the arugula mixture, shaved Parmesan, and balsamic glaze if desired. Slice and serve.
Tina's Top Tips
- Use a hot baking sheet or pizza stone. Preheating your baking surface helps the crust get crisp instead of soft in the center.
- Add the prosciutto after baking. Prosciutto is delicate and can dry out if it bakes too long. Adding it after the pizza comes out of the oven keeps it soft, salty, and flavorful.
- Add the arugula after baking, too. Arugula wilts quickly, so it's best added at the end. The residual heat from the pizza will soften it slightly without making it soggy.
- Go light on the sauce. Since this pizza has fresh tomatoes, too much sauce can make the crust wet.
- Pat the tomatoes dry if needed. If your tomatoes are extra juicy, lightly pat them with a paper towel before adding them to the pizza.
- Dress the greens first. Tossing the arugula and basil with olive oil and sea salt makes the fresh topping taste intentional, not like plain greens thrown on top.
Substitutions and Variations
- For a creamier pizza, add torn burrata after baking along with the prosciutto and arugula.
- For a pesto version, swap the pizza sauce for basil pesto. This is especially good with the mozzarella, tomatoes, and prosciutto.
- For a white pizza, skip the pizza sauce and brush the dough with olive oil and a little minced garlic before adding the mozzarella.
- For a spicier version, add crushed red pepper flakes before serving.
- For extra brightness, finish the arugula with a squeeze of fresh lemon juice before adding it to the pizza.
- For a flatbread version, use store-bought flatbread and reduce the baking time as needed. This is a great shortcut for a quick lunch or appetizer.
What to Serve with Arugula Pizza with Prosciutto
This pizza is great on its own, but it also pairs well with a simple green salad, marinated olives, roasted vegetables, or an easy appetizer like prosciutto-wrapped dates.
For drinks, I'd serve it with a crisp white wine like Pinot Grigio or Sauvignon Blanc. A light red like Pinot Noir would also work well.
Storage and Reheating
- This pizza is best served fresh because of the arugula topping. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- For best results, remove any extra arugula before reheating. Reheat the pizza in a 375°F oven or in a skillet until the crust is crisp and the cheese is warmed through. Add fresh arugula after reheating if you have it.
- I don't recommend microwaving this pizza unless you're in a hurry, since the crust can become soft.
Frequently Asked Questions
Add prosciutto after baking. Prosciutto is thin and delicate, so baking it can make it dry or tough. Adding it at the end keeps the texture soft and the flavor fresh.
Arugula should be added after baking. The heat from the pizza will gently soften the arugula while keeping it fresh and peppery.
Fresh mozzarella is a great choice because it melts beautifully and pairs well with tomatoes, prosciutto, and arugula. Burrata, Parmesan, goat cheese, provolone, or fontina would also work.
Arugula Pizza with Prosciutto
Ingredients
- 1 store-bought pizza dough or flatbread dough
- 2 tablespoons pizza sauce
- 4 oz fresh mozzarella sliced
- 3 Campari tomatoes sliced
- 2 oz prosciutto
- large handful arugula
- small handful fresh basil
- 1 tablespoon extra virgin olive oil
- pinch sea salt
- ¼ cup shaved Parmesan cheese
- balsamic glaze optional
Instructions
- Preheat the oven. Preheat oven to 450°F and place a pizza stone or baking sheet inside to heat.
- Prepare the dough. Roll or stretch the pizza dough onto a piece of parchment paper or a lightly floured surface.
- Add the sauce and cheese. Spread pizza sauce evenly over the dough, then top with sliced fresh mozzarella.
- Add the tomatoes. Arrange the sliced Campari tomatoes evenly across the pizza.
- Bake the pizza. Transfer the pizza to the hot baking sheet or pizza stone and bake for 10-12 minutes, until the crust is golden and the cheese is melted.
- Prepare the arugula topping. While the pizza bakes, toss the arugula and basil with olive oil and a pinch of sea salt.
- Finish the pizza. Remove the pizza from the oven and top with slices of prosciutto, the arugula mixture, and shaved Parmesan.
- Serve. Drizzle with balsamic glaze if desired, slice, and serve.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Emily Flint says
I love arugula on pizza and this one looks soooo good!
Tasting With Tina says
Me too! Thank you!
Mama Maggie's Kitchen says
Pizza is one of the family's favorite dishes! And this Fresh Tomato and Arugula Pizza will be perfect for our cravings!
Tasting With Tina says
It's just the perfect quick meal!
Sarah James says
What a tasty looking pizza, love the summery flavours.
Tasting With Tina says
Thank you!
Capri says
Such a delicious meal! Thanks for the recipe!
Tasting With Tina says
Of course!
Kasy says
Girl, we eat pizza on a regular basis and love pesto, but are a nut free family... this recipe is perfect!
Tasting With Tina says
Yes this will be perfect for pizza night!!