Description

This Arugula and Prosciutto Pizza features a thin, crispy homemade crust topped with a fragrant garlic and rosemary olive oil sauce, melted mozzarella and parmesan cheese, tender slices of prosciutto, and a fresh bed of lemony arugula. Perfectly balanced with savory, fresh, and tangy flavors, this pizza offers a beautiful combination of textures and tastes for a delightful meal.

Ingredients

Scale

Pizza Dough and Flour

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)

Sauce and Cheese

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)

Toppings

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

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Instructions

Preheat Oven and Prepare Dough: Arrange a baking steel on the top rack of your oven (preferably if it has a top broiler) and preheat the oven to 500 degrees Fahrenheit for at least 1 hour. Remove the pizza dough from the refrigerator 60-90 minutes before stretching to allow it to come to room temperature.
Make Olive Oil Sauce: Combine minced garlic, shallot, and fresh rosemary with olive oil in a small bowl. Set aside to let the flavors infuse while you prepare the dough and toppings.
Stretch the Dough: Generously flour a clean countertop with all-purpose flour. Place the dough on the floured surface and dust the dough's surface with more flour. Press the center gently to create a thicker outer crust. Pick up the dough by the edges with fingertips and thumbs pointing down, letting gravity stretch it downward as you rotate it. When the dough reaches about 7-8 inches, lay it flat and stretch it further on the backs of your hands to reach 12-14 inches with a thin center and thicker crust.
Prepare the Peel: Dust a pizza peel with semolina flour to prevent sticking and place the stretched dough on it.
Assemble the Pizza: Spoon the olive oil mixture over the dough and spread evenly. Sprinkle with grated mozzarella and parmesan cheese. Tear the prosciutto slices into pieces and arrange them across the pizza, letting the edges lift and fold over for texture.
Launch Pizza and Bake: Shake the peel gently to ensure the pizza isn’t stuck, then transfer the pizza onto the preheated baking steel in the oven. Bake for 2 minutes, rotate the pizza, and bake for 2 more minutes. If the crust remains pale, bake for an additional 1 minute.
Toss Arugula: While the pizza bakes, mix the arugula with lemon juice, salt, and black pepper.
Broil for Finish: Turn on the broiler for the last 30-60 seconds to achieve a lightly charred top. If your broiler is in the bottom drawer, place an inverted sheet pan inside for support and broil the pizza on top.
Serve: Remove the pizza from the oven, top with the lemony arugula mixture, slice, and serve immediately.

Notes

Make the pizza dough in advance to save time when ready to cook.
Using semolina flour on the peel helps slide the pizza off easily without sticking.
Be gentle when stretching the dough to avoid tearing; gravity helps with a thin center and puffier crust.
Fresh rosemary and lemon juice add bright, fresh flavors to balance the richness of the cheese and prosciutto.
Broiling at the end adds a nice char without overcooking the toppings.

Nutrition

Serving Size: 1 slice (1/4 pizza)
Calories: 320 kcal
Sugar: 1 g
Sodium: 590 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 25 mg