This easy arugula prosciutto pizza uses homemade or store-bought pizza dough, fresh mozzarella or burrata, and a quick balsamic reduction.
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Let’s talk about pizzaaaaaaa!
This arugula prosciutto pizza is one of my FAVORITE easy weeknight pizza recipes, and it can be ready in less time than it takes to wait for delivery if you use my fifteen minute pizza dough!
Here’s what we’re working with:
- homemade pizza dough
- a drizzle of olive oil
- fresh mozzarella cheese (you could also use burrata and/or goat cheese, because yum)
- prosciutto
- fresh arugula
- a quick balsamic reduction to top things off
This is a simple white pizza – just dough, a drizzle of olive oil, and the cheese of your choice (I used fresh mozzarella in this recipe, but it’s also amaaaaazing with burrata or goat cheese or brie!)
Throw a few slices of prosciutto on top, bake until crispy, and finish it off with a few handfuls of arugula and a drizzle of balsamic vinegar. DONE! Easy peasy prosciutto pizza.
The beauty of this pizza is also in its versatility: you can customize the toppings based on whatever you have on hand! Add burrata, goat cheese, brie, figs, spinach, honey, bacon, broccoli – you name it, it probably tastes amazing as a topping on this prosciutto pizza. You can also swap the olive oil for a more traditional red sauce if you like.
Arugula Prosciutto Pizza
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4 1x
Description
A simple homemade arugula prosciutto pizza with mozzarella and balsamic glaze.
Ingredients
FOR THE BALSAMIC REDUCTION:
- 1/2 cup balsamic vinegar
FOR THE PIZZA:
- 1 batch of your favorite pizza dough
- 1 Tablespoon extra virgin olive oil
- 6 oz. fresh mozzarella, torn into pieces
- 4 to 6 thin slices of prosciutto (about 2–3 oz.)
- salt and pepper to taste
- 1 cup fresh arugula
Instructions
FOR THE BALSAMIC REDUCTION:
- Place balsamic vinegar in a small skillet or saucepan and cook over medium heat, stirring occasionally, 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:
- Heat oven to 500 degrees F (or as hot as it will go!) If you have a pizza stone or baking steel, place it in the oven while it heats up. No pizza stone? Use a sturdy baking sheet and place it in the oven upside-down. This will give your pizza a hot surface to sit on right from the get-go, helping you get that extra-crispy crust.
- Roll or stretch out pizza dough on a floured surface (a cutting board or pizza peel). I like my dough relatively thin – maybe 1/4-1/3″ thick. Leave the pizza dough on the floured cutting board or a pizza peel, or place a piece of parchment paper between the dough and the board so that it will slide into the oven easier. You want your pizza to easily slide off of your peel or cutting board and onto the hot sheet pan or pizza stone.
- 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.
- Slide pizza into the hot oven and bake until pizza is lightly browned and crispy. The baking time will vary depending in your oven and the size of the pizza, so keep an eye on it – I check my pizza every five minutes and generally bake it for 10-15 minutes total.
- Use a pair of tongs to carefully pull the finished pizza out of the oven and onto a wire cooling rack (you could use a pizza peel for this if you have one). Let cool for 5-10 minutes, then transfer to a cutting board.
- Top pizza with fresh arugula and a drizzle of your balsamic reduction. Slice and serve immediately.
Notes
Use burrata, goat cheese, brie, white cheddar, or your other favorite cheese in place of the mozzarella if you like!
Add sliced figs, spinach, crispy bacon, grilled chicken, peas, broccolini, or any other toppings you have on hand for a fun twist!
Save extra balsamic reduction in a jar in the fridge. It will keep for a few weeks.
Nutrition
- Calories: 469
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