Go Back

Prosciutto Pizza

This prosciutto pizza features a crispy, chewy crust topped with creamy mozzarella, salty prosciutto di Parma, peppery arugula, and a drizzle of balsamic glaze. It's restaurant-quality pizza made easily at home.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 2 tbsp semolina flour or cornmeal for dusting the peel
  • 1/2 cup pizza sauce high-quality, simple marinara
  • 8 oz fresh mozzarella cheese torn or sliced into small pieces
  • 2 oz prosciutto di Parma thinly sliced
  • 1 cup fresh arugula lightly packed
  • 1 tbsp extra virgin olive oil for finishing
  • 1 tbsp balsamic glaze optional, for drizzling
  • to taste flaky sea salt such as Maldon

Equipment

  • Pizza stone or baking steel
  • Pizza peel or inverted baking sheet
  • Large cutting board
  • Sharp chef's knife or pizza cutter

Method
 

  1. Preheat your oven and pizza stone or steel to 500°F (260°C) for at least 45 minutes. On a lightly floured surface, gently stretch your room-temperature dough into a 12-inch circle, leaving a slightly thicker border for the crust. Avoid using a rolling pin, as it compresses the air bubbles.
  2. Lightly dust a pizza peel or an inverted baking sheet with semolina flour. Transfer the stretched dough to the peel. Give it a gentle shake to ensure it moves freely. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border.
  3. Distribute the pieces of fresh mozzarella evenly over the sauce. Carefully slide the pizza from the peel onto the preheated stone. Bake for 10-12 minutes, or until the crust is puffed and deeply golden, and the cheese is bubbly and spotted with brown.
  4. Remove the pizza from the oven using the peel and transfer it to a cutting board. Immediately drape the prosciutto slices over the hot pizza. The residual heat will gently warm the prosciutto without cooking it, preserving its delicate texture.
  5. Top the warm pizza with the fresh arugula. Drizzle with extra virgin olive oil and balsamic glaze (if using). Finish with a pinch of flaky sea salt. Slice and serve immediately while the crust is still crisp.

Notes

Chef's Tips:
• Letting the dough come fully to room temperature makes stretching much easier and prevents tearing.
• Don't overload the pizza with sauce or cheese, as this can make the center soggy.
• For a crispier crust, par-bake the dough with just sauce for 3 minutes before adding cheese.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) in the center.
• Store leftovers in the refrigerator within 2 hours of cooking.