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

There’s something truly irresistible about a fresh, homemade pizza, especially when topped with bright, peppery greens and silky prosciutto. This Arugula and Prosciutto Pizza Recipe hits all the right notes—from the crispy thin crust to the garlicky, rosemary-infused olive oil sauce. Trust me, you’re going to want to make this again and again.

A pizza cut into several slices rests on a round wooden board on a white marbled surface. The pizza has a lightly browned, slightly puffy crust with a thin, creamy base layer of melted cheese. On top of the cheese, there are pinkish slices of meat spread evenly, and fresh dark green arugula leaves are scattered generously over the pizza. A woman's hand reaches in from the bottom right, holding one slice of the pizza with visible arugula and meat toppings. The wood grain of the board contrasts with the vibrant colors of the pizza toppings. 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’m honestly obsessed with how the flavors come together in this pizza. The sharpness of parmesan and mozzarella paired with that luscious olive oil sauce makes every bite memorable. And the fresh arugula with lemon juice adds just the right pop of brightness.

Perfectly Balanced Flavors: Savory prosciutto, melty cheese, and fresh lemony arugula create a harmonious taste experience.
Homemade Thin Crust: Achieve a crispy crust that’s easy to stretch and bakes beautifully with a touch of semolina flour.
Quick to Prepare: From dough to your table in just 16 minutes of active time.
Simple Yet Elegant: A gourmet feel with simple, fresh ingredients you can find at any market.

Ingredients & Why They Work

Let’s talk ingredients — choosing quality components really makes the difference here, especially for that prosciutto and fresh arugula. Investing in good cheese and fresh herbs will elevate this pizza from good to unforgettable.

Flat lay of a round, pale ball of overnight thin crust pizza dough resting on a simple white ceramic plate, a small mound of semolina flour on a white ceramic dish, a small pile of all purpose flour next to it, a small white bowl filled with golden olive oil infused with finely minced shallot, grated garlic, and minced fresh rosemary, a small heap of freshly grated low-moisture mozzarella cheese on a white ceramic plate, a tiny pile of finely grated parmesan cheese on a white ceramic dish, three thin slices of pink prosciutto arranged loosely on a white plate, a fresh bunch of bright green baby arugula leaves on a white ceramic dish, a halved lemon showing its juicy flesh beside a small white bowl containing fresh lemon juice, a few whole uncracked white eggs with smooth shells, a small white bowl with coarse diamond crystal kosher salt, and a small white bowl with freshly cracked black peppercorns — all carefully balanced in perfect symmetry, placed 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: Letting the dough rest overnight develops better flavor and texture for that perfect thin but chewy crust.
Semolina Flour: This coarse flour helps the pizza slide effortlessly off the peel onto the baking steel.
All-Purpose Flour: Great for dusting during stretching so the dough doesn’t stick but keeps it tender.
Olive Oil: Forms the base of the sauce, infusing the pizza with rich, fragrant garlic and rosemary notes.
Shallot: Adds subtle sweetness and complexity to the olive oil sauce.
Garlic: A punch of savory flavor that pairs ridiculously well with rosemary and olive oil.
Fresh Rosemary: Its piney aroma provides a lovely herbal brightness against the cheeses and prosciutto.
Diamond Crystal Kosher Salt: Enhances flavors without overpowering.
Black Pepper: Freshly cracked for a mild kick and aromatic lift.
Low-Moisture Mozzarella: Melts beautifully and gives that classic gooey, cheesy goodness.
Parmesan Cheese: Finely grated for a salty, nutty finish on top.
Prosciutto: Tender, thin slices bring a savory, slightly sweet bite that contrasts the fresh arugula perfectly.
Baby Arugula: Offers peppery freshness and a bit of crunch that balances the richness.
Lemon Juice: Brightens the arugula topping with a lively acidity.

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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

The beauty of this Arugula and Prosciutto Pizza Recipe is how wonderfully adaptable it is. Feel free to tweak the toppings, adjust the herbs, or swap ingredients to suit your taste and what’s fresh in your kitchen!

Variation: I love adding a drizzle of balsamic glaze right after baking for a touch of sweetness that pairs beautifully with the salty prosciutto and tangy arugula. It elevates this pizza from simple to special in seconds.
Vegetarian option: Skip the prosciutto and add sun-dried tomatoes or roasted red peppers for a similar depth of flavor and a satisfying bite.
Seasonal twist: In spring, try swapping rosemary for fresh thyme or basil in the olive oil sauce to brighten the flavor even more.
Add some heat: Sprinkle red pepper flakes on top of the olive oil sauce or on the finished pizza if you like a little spice.

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

A pizza sits on a light wooden board placed on a white marbled surface. The pizza has a thick, golden-brown crust that is puffed and slightly charred in spots. The base layer is melted cheese with a creamy light yellow color, partially visible under the toppings. Thin slices of pink ham are spread unevenly over the cheese, mostly near the center. On top of all, there is a generous layer of fresh, bright green arugula leaves that cover the entire surface of the pizza. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Oven and Dough

First things first: place your baking steel on the top rack of the oven — this helps get that perfect crisp crust under a high broiler heat. Preheat your oven to a blazing 500°F for at least one hour to make sure the steel is rock solid hot. While it heats, take your thin crust pizza dough out of the fridge and let it sit at room temperature for 60-90 minutes. This rest helps the dough relax, making it easier to stretch without tearing.

Step 2: Whip Up the Garlic Rosemary Olive Oil Sauce

In a small bowl, combine minced garlic, finely minced shallot, and minced fresh rosemary with ¼ cup of olive oil. Let these flavors infuse while you gently stretch your dough. This sauce adds a fragrant base that’s an incredible canvas for the cheeses and toppings.

Step 3: Stretch the Dough with Care

Generously flour your clean countertop with all-purpose flour. Place your dough down and dust its surface with more flour. Press the center lightly with your fingertips to leave a thicker edge — this will become your crust. Next, pick up the dough by the edges with your fingertips and thumbs pointing downward; gravity will slowly stretch it as you rotate it between your fingers. When the dough reaches about 7-8 inches, lay it flat back on the counter. Slip your hands under it, palms down, and gently stretch it further by lifting and pulling apart—you’re aiming for 12-14 inches with a thin center and puffier edges. Patience is key here; be gentle to avoid any tears.

Step 4: Prepare Your Pizza Peel

Dust your pizza peel liberally with ½ tablespoon semolina flour. This acts like tiny ball bearings, helping your pizza slide off easily onto the baking steel without sticking. Lay your stretched dough carefully on the peel. Give it a small shake to make sure it’s free to move.

Step 5: Layer on Cheese, Prosciutto, and Sauce

Spoon the garlic-rosemary olive oil sauce evenly over the dough, spreading it gently with the back of your spoon. Sprinkle ¾ cup grated low-moisture mozzarella all over and add a tablespoon of finely grated parmesan cheese for a touch of sharpness. Tear your three slices of prosciutto into bite-sized pieces, draping them across the pizza so edges lift and fold—this creates those beautiful crispy, textured bites.

Step 6: Launch Into the Oven and Bake

Give the peel a gentle shake again to ensure nothing is sticking, then swiftly slide your pizza onto the preheated baking steel. Set a timer for 2 minutes and don’t forget to watch the magic happen. After 2 minutes, rotate the pizza 180° and bake for another 2 minutes. If the crust is still looking pale, pop it back in for an additional minute. You’ll know the pizza is ready when the crust is golden and crispy and the cheese is bubbling beautifully.

Step 7: Toss the Arugula

While your pizza bakes, toss 1½ cups of fresh baby arugula with 1½ tablespoons of lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper. This simple dressing brightens the peppery arugula and adds the perfect fresh contrast to your savory pizza.

Step 8: Broil for a Perfect Finish

For the last 30 to 60 seconds, turn on your oven’s broiler to achieve a lovely light char on the top of your pizza. If your broiler is in the bottom drawer, place an inverted sheet pan inside for support, then slide your pizza on top. Keep a close eye so it doesn’t burn — you want just that perfect golden brown crisp.

Step 9: Add Arugula, Slice, and Serve

Carefully remove the pizza from the oven and immediately top it with the lemony arugula mixture. The heat of the crust will gently wilt the greens just enough without losing their bright punch. Slice into quarters or eighths, serve immediately, and savor each bite of this harmonious mix of flavors and textures!

Top Tip

Mastering this Arugula and Prosciutto Pizza Recipe is all about small details that build a beautiful final dish. Here are some tips I've gathered to help you get that perfect balance of crispy crust, melty cheese, and fresh, lemony arugula every time.

Patience with Dough: Letting your dough rest at room temperature for 60-90 minutes before stretching really makes the difference in achieving a thin, pliable crust without tears.
Flour Smartly: Using semolina flour on the peel is a game changer. It stops the pizza from sticking and helps a clean launch onto the baking steel—trust me, it saves a lot of frustration.
Broil at the End: Switching to broil for the last 30-60 seconds adds a lovely char and elevates that prosciutto texture without overcooking the whole pizza. Just watch closely!
Fresh Flavor Burst: Tossing the arugula with freshly squeezed lemon juice brightens the whole pizza and cuts through the richness of the cheese and prosciutto, making every bite pop.

How to Serve Arugula and Prosciutto Pizza Recipe

A round pizza dough rests on a wooden peel dusted with flour, topped with a layer of shredded white cheese evenly spread across the surface and scattered thin slices of pink prosciutto placed on top. Two woman's hands are gently placing a slice of prosciutto on the pizza. Nearby, on a white marbled surface, there is a white bowl filled with fresh green arugula and a small round white plate holding half a lemon, beside a black tray containing more slices of prosciutto. The scene is set on a wood-textured table. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it simple to let the pizza shine: a drizzle of good-quality extra virgin olive oil right before serving enhances the aromatic garlic and rosemary sauce. For a little extra zing, sprinkle some red pepper flakes or shaved parmesan on top. If you want to add a fresh twist, a few thin slices of pear or figs pair beautifully with prosciutto and arugula.

Side Dishes

Complement this pizza with light and refreshing sides. A crisp green salad with a citrus vinaigrette pairs wonderfully. Roasted vegetables or a simple tomato and basil salad work well too. If you want to elevate the meal, a chilled glass of dry white wine or sparkling water with lemon is a fantastic match.

Make Ahead and Storage

Storing Leftovers

Store any leftover slices in an airtight container in the refrigerator for up to 2 days. Because this pizza has fresh arugula on top, it’s best to remove the arugula before storing to prevent wilting and add fresh arugula when reheating or serving again.

Freezing

The dough can be made ahead and frozen before baking — wrap it tightly in plastic and freeze for up to 1 month. When ready to use, thaw overnight in the fridge and let come to room temp before stretching. The baked pizza itself isn’t ideal for freezing because of the fresh arugula topping.

Reheating

Reheat pizza slices in a hot skillet over medium heat for 2-3 minutes to revive crispness. Avoid the microwave if possible, which can make the crust soggy. Add fresh lemony arugula just before serving to keep the topping vibrant and fresh.

Frequently Asked Questions:

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

Yes! While homemade thin crust dough adds great texture and flavor, a good quality store-bought dough works well. Just allow it to come to room temperature before stretching.

Why do I need to preheat the oven for so long at 500°F?

Preheating the oven with a baking steel for at least an hour ensures the steel is thoroughly hot, which helps achieve that crispy, blistered crust you want in a thin crust pizza.

Can I substitute arugula with another green?

Arugula’s peppery flavor balances the rich prosciutto and cheese, but you can swap it with baby spinach or watercress if needed. Just toss with lemon juice to brighten the flavor.

How do I prevent the dough from tearing when stretching?

Be gentle and patient—let gravity do most of the work while supporting the dough with your fingertips. If it resists stretching, let it rest a little longer at room temperature before continuing.

Final Thoughts

This Arugula and Prosciutto Pizza Recipe is one of those dishes that feels both simple and special. The crispy homemade crust layered with fragrant garlic rosemary oil, melted cheeses, savory prosciutto, and fresh lemony arugula makes for a taste experience I return to again and again. Whether it’s a busy weeknight or a weekend treat, it’s deeply satisfying to pull this pizza out of the oven and share it with loved ones. So get your hands floured, embrace the stretching, and enjoy every bite of this delicious Italian-inspired creation.