• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life As A Strawberry
  • About
  • Recipe Index
  • Bread Class!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Pizza

    Arugula Prosciutto Pizza

    Published: Dec 26, 2012 · Last Updated: Feb 2, 2023

    Jump to Recipe
    ""
    ""

    This easy prosciutto pizza with arugula uses homemade or store-bought pizza dough, fresh mozzarella, and a quick balsamic reduction.

    Aerial view of prosciutto pizza topped with fresh arugula, sitting on a piece of parchment paper. this recipe

    This arugula prosciutto pizza is one of our FAVORITE easy weeknight pizza recipes, and it's ready in less time than it takes to wait for delivery if you use our fifteen minute pizza dough!

    The prosciutto and balsamic glaze give this simple white pizza a gourmet touch, but it's still easy enough to throw together on a busy weeknight.

    Pizza toppings organized into small bowls.

    Just layer your pizza dough with a drizzle of olive oil, some fresh mozzarella, and a few pieces of prosciutto.

    Bake until crispy, top with a few handfuls of arugula and a drizzle of balsamic vinegar, and you're in business!

    Fresh mozzarella and sliced prosciutto on top of pizza dough.

    A few tips for this prosciutto pizza:

    Use any kind of pizza dough you like.

    Store bought or homemade pizza doughs both taste great in this recipe! You can throw our quick pizza dough together in just a few minutes, make a hearty whole wheat pizza crust, or grab a pre-made dough from the store to save time. If you have a favorite pizza crust recipe, use it here!

    Make your own balsamic reduction or grab a pre-made sauce.

    You can find ready-to-go balsamic glaze at most grocery stores; feel free to grab that instead of reducing your own balsamic. You can also skip the reduction step and just drizzle plain balsamic vinegar over your pizza: it won't be quite as thick, but it will still taste great!

    Use a pizza stone or baking steel.

    We love using a baking steel for a light, crispy, flavorful pizza crust. Be sure to preheat your oven and baking steel for 30-60 minutes before baking to ensure the surface is nice and hot!

    How to bake pizza with a baking steel:

    Lay a piece of parchment paper over a cutting board or flat baking sheet, then press your pizza dough into shape on top of the paper.

    Add your toppings, then use the cutting board to slide your pizza and the parchment onto your hot baking steel (just like a pizza peel!)

    When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board. This method can take a bit of practice, but it's worth it for that ultra-crispy crust!

    Pizza with crispy prosciutto, sitting on a wire cooling rack with a piece of parchment paper.

    Customize your pizza toppings

    This arugula pizza recipe is very forgiving! Customize it with whatever you have on hand. Some of our favorite additions and substitutions:

    • Use a different cheese. Swap burrata, goat cheese, shredded mozzarella, gruyere, or parmesan for the mozzarella here (or use a combination of cheeses!)
    • Switch up the drizzle. We use a quick balsamic vinegar glaze here, but this pizza is also great with a drizzle of fig jam, honey, or hot (spicy) honey.
    • Add toppings. Add crispy bacon, grilled or shredded chicken, fresh figs, grilled corn, caramelized onions, tomatoes, spinach, black olives, anchovies, or another favorite pizza topping here!
    • Mix up the sauce. Swap the olive oil for a more traditional red pizza sauce, fresh pesto, or alfredo sauce if you like!
    Pizza topped with fresh arugula, next to a small jar of balsamic glaze.

    A few pizza FAQs

    What's the best way to cook pizza at home?

    We like using a baking steel or pizza stone for best results! Preheat your oven and baking steel for 30-60 minutes before baking, then use a pizza peel (or a cutting board or flat baking sheet) to carefully transfer your prepared pizza to the hot stone (we like using a piece of parchment paper to make it easier to slide the pizza around). When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board.

    What pizza dough should I use?

    Grab some pre made store-bought dough or use our 15 minute pizza dough recipe for a quick option! You can also use a hearty whole wheat crust or your go-to pizza dough recipe if you already have a favorite.

    Can I bake this pizza without a pizza stone or baking steel?

    Yes! If you want to mimic the crispy crust you get with a pizza stone, you can put a sturdy sheet pan - one that you know doesn't warp in high heat - into the oven (if it has edges, turn it upside-down it so it's easier to slide the pizza on) to preheat for 30 minutes or so, then slide your pizza onto the hot baking sheet. You can also make this recipe into a pan pizza: just press the dough into shape right on a baking sheet or pizza pan, top, and bake!

    Hand pulling a slice of pizza off of a cutting board.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    White pizza topped with prosciutto, arugula, and mozzarella, sitting on a wire cooling rack.

    Arugula Prosciutto Pizza

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: Serves 4
    • Category: Main Dish
    • Cuisine: Italian-American
    Print Recipe
    Pin Recipe

    Description

    A simple homemade arugula prosciutto pizza with mozzarella and balsamic glaze.


    Ingredients

    Scale

    FOR THE BALSAMIC REDUCTION:

    • ½ cup balsamic vinegar

    FOR THE PIZZA:

    • 1 batch of your favorite pizza dough
    • 1 Tablespoon extra virgin olive oil
    • 6 ounces fresh mozzarella, torn into pieces
    • 4 to 6 thin slices of prosciutto (about 3 oz.)
    • salt and pepper to taste
    • 1 cup fresh arugula

    Instructions

    FOR THE BALSAMIC REDUCTION:

    1. Place balsamic vinegar in a small skillet or saucepan and cook over medium heat, stirring frequently, until it bubbles and reduces to a thick, syrup-y consistency, about 7-10 minutes. Remove from heat and set aside. The balsamic reduction will continue to thicken a bit as it cools.

    FOR THE PIZZA:

    1. Heat oven to 500° F with a baking steel or pizza stone inside. For best results, let the oven heat for 30-60 minutes to get the baking steel nice and hot.
    2. Lay a piece of parchment paper over a large cutting board. Roll or stretch the pizza dough into shape and place on top of the parchment paper (this will make it easier to slide into the oven!). 
    3. Top the pizza dough with a drizzle of olive oil, followed by the torn mozzarella cheese, then the prosciutto, and a pinch of salt and pepper.
    4. Slide pizza into the hot oven and bake until pizza is browned and the cheese is bubbling, about 10-15 minutes. The exact time will vary depending on your oven, equipment, and pizza dough: check it every few minutes and pull it out of the oven as soon as it looks done! 
    5. Use a pair of tongs to carefully pull the finished pizza out of the oven and onto your cutting board. Transfer pizza to a wire cooling rack for 5-10 minutes (a cooling rack helps the crust stay crispy) then return to the cutting board.
    6. Top pizza with fresh arugula and a drizzle of your balsamic reduction. Slice and serve immediately.

    Notes

    Do I have to heat my oven to 500° F? Nope - you can absolutely use a lower oven temperature if you prefer! We've baked this pizza at 450°F and 475°F with great results: just make sure you give your baking steel or pizza stone plenty of time to heat up (ideally 30 minutes to an hour) and extend the cooking time if you need to. 

    What if I don't have a pizza stone or baking steel? Place a sturdy baking sheet (one that you know won't warp in the oven) into the oven while it heats up. You don't need to heat this baking sheet as long as a pizza stone - 15 to 30 minutes should be plenty. If you're using a rimmed baking sheet, turn it upside down to make it easier to transfer the pizza on and off. Slide your pizza onto the preheated baking sheet just like you would a pizza stone (it will give you a similar extra-crispy crust!) You can also make this recipe as a pan pizza: just press your pizza dough into a sheet pan or pizza pan, top, and bake normally (you may need to adjust the cooking time if you use this method).

    Additions and substitutions. Use burrata, goat cheese, or parmesan in place of the mozzarella. Add your favorite toppings (sliced figs, crispy bacon, grilled chicken, broccolini, and caramelized onions are all great here!) Use fig jam, honey, or hot (spicy) honey in place of the balsamic reduction if you like - you can also buy pre-made balsamic reduction at most grocery stores now!

    Save extra balsamic reduction in a clean, airtight jar in the fridge. It will keep in the fridge for several months.

    Nutrition

    • Serving Size:
    • Calories: 572
    • Sugar: 6.7 g
    • Sodium: 868.3 mg
    • Fat: 26.9 g
    • Carbohydrates: 62.4 g
    • Protein: 24.6 g
    • Cholesterol: 46.9 mg

    Keywords: pizza, flatbread, pork

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    More Pizza and Flatbread Recipes

    • Whole Wheat Pizza Dough
    • Goat Cheese, Basil and Italian Sausage Calzones
    • Prosciutto and Pea Shoot Pizza
    • Portobello Mushroom Pizzas

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Interactions

    Discussion

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jessica

      August 13, 2022 at 11:28 am

      This is our FAVORITE weeknight pizza. I make it all the time. It's so simple, but that bit of prosciutto makes it feel so special and fancy. I've also made it with pesto as the base and it was really good that way too!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        August 14, 2022 at 11:43 am

        WAHOO! We're so happy you enjoyed it and we love the addition of pesto!

        Reply

    Primary Sidebar

    Jessie standing in a kitchen lifting a fork full of pasta.

    I'm Jessie, and I like to talk about food. On this website, you'll find well-tested recipes and tutorials to help you make weeknight comfort food you're proud of.

    Learn More →

    • Instagram
    • TikTok
    • Facebook
    • Twitter
    • YouTube
    • Pinterest

    Most Popular Recipes

    • Easy Crusty French Bread (VIDEO)
    • How to Make a Cheese Plate (with step-by-step photos!)
    • 30 Minute Creamy Chicken Spinach Pasta
    • Butterless Chocolate Chip Cookies with Coconut Oil
    • Easy Creamy Mushroom Sauce
    • Cupcakes 104: How to Store and Freeze Cupcakes (With Video!)

    Easy Winter Recipes

    • Crusty Cranberry Pecan Bread (No Kneading)
    • Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
    • Instant Pot Short Ribs with Red Wine
    • Mushroom Spinach Lasagna
    • Easy Jalapeño Cheese Bread in a Dutch Oven (no kneading!)
    • Small Batch Crusty Bread

    Footer

    ↑ back to top

    ABOUT US

    • Meet Our Team
    • Contact
    • FAQ
    • Work With Us
    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    RESOURCES

    • Subscriber Resource Library
    • Meal Planning Resources
    • Sustainability Resources
    • Social Responsibility
    • At The Table Podcast
    • Everyday Artisan Bread Course

    RECIPES

    • Recipe Index
    • Homemade Bread
    • Pasta Recipes
    • Vegetarian Recipes
    • Quick and Easy Meal Ideas

    JOIN OUR EMAIL LIST!

    Life As A Strawberry logo
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    1% for the Planet logo

    About - Recipes - Privacy Policy

    Copyright © 2012-2023 LIFE AS A STRAWBERRY