How to Make the Perfect Prosciutto and Arugula Pizza at Home

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Why This Italian Classic Deserves a Spot in Your Kitchen Last Tuesday evening, I found myself staring into my refrigerator with that familiar what am I going to make for dinner  feeling. You know the one. I had some leftover prosciutto from a charcuterie board I made over the weekend, a bag of fresh arugula that was approaching its expiration date, and suddenly inspiration struck. Why not make a prosciutto and arugula pizza?

This combination might seem fancy, but honestly, it has become one of my go-to weeknight meals. The salty, delicate prosciutto paired with peppery arugula creates a flavor profile that feels both sophisticated and comforting. Plus, making homemade pizza is way less intimidating than most people think.

 

The Magic Behind Prosciutto Arugula Pizza

What makes this pizza recipe so special is the contrast of textures and flavors. The prosciutto brings that rich, salty depth that only comes from properly cured meat, while the arugula adds a fresh, slightly bitter note that cuts through the richness beautifully. When you add a good mozzarella and maybe a drizzle of olive oil, you have got yourself a restaurant-quality meal.

I remember the first time I tried this combination at a little Italian place in my neighborhood. The chef there told me the secret was all about timing adding the prosciutto after the pizza comes out of the oven so it does not get tough, and tossing the arugula with just a touch of lemon juice to brighten everything up.

 

Getting Your Pizza Dough Right

Now, I have to  be honest with you  I usually buy my pizza dough from the grocery store. Life is busy, and sometimes you just need to take shortcuts where you can. But if you are feeling ambitious on a weekend, making your own dough is incredibly satisfying.

The key with any pizza dough, homemade or store-bought, is letting it come to room temperature before you start working with it. Cold  dough is stubborn and will fight you every step of the way. I usually take mine out about an hour before I plan to start cooking.

When it comes to shaping the dough, forget about trying to make it perfectly round. Some of the best pizzas I have made looked more like abstract art than circles. The rustic, imperfect shape actually adds character to your homemade pizza.

Building Your Prosciutto and Arugula Pizza

Start with a light layer of olive oil instead of traditional tomato sauce. This white pizza approach lets the prosciutto and arugula flavors really shine through. I learned this trick from watching too many cooking shows during the pandemic  sometimes the best pizza recipes are the simplest ones.

Spread your mozzarella cheese  evenly across the surface, but do not go overboard. You want enough to create that stretchy, melty goodness, but not so much that it overwhelms the other ingredients. Fresh mozzarella works beautifully here if you can get your hands on some, though regular mozzarella will do just fine.

Here comes the crucial part resist the urge to put the prosciutto on before baking. Trust me on this one. I made this mistake exactly once, and the prosciutto turned into little leather strips that were impossible to chew.

 

The Final Touches That Make All the Difference

After your pizza comes out of the oven, while the cheese is still bubbling and the crust  is golden brown, that is when you add your prosciutto. Just lay those delicate slices right on top and let the residual heat warm them slightly.

The arugula goes on last, and this is where you can get a little creative. I like to toss mine with a squeeze of fresh lemon juice and a tiny pinch of salt before scattering it over the pizza. The heat from the pizza will wilt the arugula just enough to take the edge off its bite while keeping it fresh and vibrant.

Making It Your Own

What I love most about this prosciutto arugula pizza recipe is how adaptable it is. Sometimes I add a few cherry tomatoes for extra color and sweetness. Other times I might finish it with a drizzle of balsamic glaze or even a handful of pine nuts for crunch.

The beauty of homemade pizza is that you can adjust everything to your taste. Want more arugula? Pile it on. Prefer extra prosciutto? Go for it. Cooking should be fun, not stressful.

This pizza has become my signature dish when friends come over for casual dinners. It feels special enough for entertaining but simple enough that I can actually enjoy spending time with my guests instead of being stuck in the kitchen all evening.

Reference

U.S. Department of Agriculture. (2023). Safe handling of ready-to-eat meats (including prosciutto). https://www.usda.gov/

European Food Safety Authority. (2021). Nutritional and safety profile of arugula (Eruca sativa). https://www.efsa.europa.eu/en/efsajournal/pub/xxxx

Institute of Food Technologists. (2020). The science of pizza dough fermentation. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2020/august/features/the-science-of-pizza-dough-fermentation

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