Name: Arugula 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 (use half as much of any other brand); ¼ teaspoon freshly cracked black pepper

If you love that perfect bite of crisp crust, melty cheese, and fresh greens, then this Arugula Prosciutto Pizza Recipe is going to feel like a little slice of heaven. It’s bright, flavorful, and surprisingly easy to pull together at home—I can’t wait to share it with you!

A sliced pizza with a light golden crust sits on a wooden round board over a white marbled surface. The pizza has three visible layers: the bottom layer is a thin crust with light brown toasted spots; the middle layer has melted pale yellow cheese and thin slices of pink ham; the top layer is fresh, bright green arugula leaves spread over the pizza. A woman's hand is holding one slice of pizza, lifting it slightly from the board. The pizza is cut into eight slices, and the arugula leaves look fresh and slightly shiny. 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 Prosciutto Pizza Recipe
Top Tip
How to Serve Arugula Prosciutto Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Arugula Prosciutto Pizza Recipe

Why You'll Love This Recipe

I’m honestly obsessed with this arugula and prosciutto pizza—it strikes the perfect balance between gourmet and totally doable. Every time I make it, people ask for seconds (and I don’t blame them!).

Fresh and vibrant flavors: The peppery arugula tossed in lemon juice adds a bright finish that’s irresistible.
Easy gourmet experience: The garlic and rosemary olive oil sauce makes this feel fancy without the fuss.
Thin, crispy crust: Thanks to an overnight dough and baking steel, you'll get that perfect crunch every time.
Quick to prepare: From start to finish in just 16 minutes (plus that all-important dough rest).

Ingredients & Why They Work

Choosing quality ingredients really makes a difference for this pizza. Look for fresh baby arugula, thin slices of prosciutto, and a good low-moisture mozzarella that melts beautifully. The overnight dough adds a ton of flavor with very little effort—it’s worth planning ahead!

Flat lay of a smooth round portion of thin pizza dough, a small mound of fine semolina flour, a small mound of all-purpose flour, a small white ceramic bowl filled with golden olive oil mixed with finely minced shallot, garlic, and rosemary, a sprig of fresh rosemary, a neat pile of grated low-moisture mozzarella cheese, a small pile of finely grated parmesan cheese, three thin slices of rosy pink prosciutto delicately folded, a small white ceramic bowl with bright yellow lemon juice, a handful of fresh peppery baby arugula leaves, two whole uncracked brown eggs, a small white ceramic bowl containing coarse diamond crystal kosher salt, a small white ceramic bowl containing freshly cracked black pepper, all neatly arranged with perfect symmetry and balanced proportions, 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: Develops great texture and flavor overnight—key for a crispy, chewy crust.
Semolina flour: Perfect for preventing the dough from sticking to your pizza peel when sliding it into the oven.
All purpose flour: Used to dust the surface while stretching the dough for easy handling.
Olive oil: Creates a fragrant garlic and rosemary sauce base instead of a tomato sauce—so fresh!
Shallot: Adds a subtle sweetness and depth to the olive oil sauce.
Garlic: Gives the sauce that classic punch of flavor that pairs perfectly with rosemary.
Fresh rosemary: Provides an aromatic herbal note—fresh is best, but dried is okay in a pinch.
Kosher salt & black pepper: Balances and enhances all the flavors from crust to arugula.
Low-moisture mozzarella: Melts into gooey, stretchy bits without making the crust soggy.
Parmesan cheese: Adds sharp, nutty flavor to enrich the cheese layer.
Prosciutto slices: Tender, salty slices that crisp slightly when baked and add protein.
Baby arugula: Provides that peppery freshness to finish the pizza on top.
Lemon juice: Brightens the arugula, making it a lively, zesty topping.

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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

One of the best parts of the Arugula Prosciutto Pizza Recipe is how easy it is to customize to your own taste and pantry staples. Feel free to play around with the toppings and dressings to make this pizza truly your own.

Variation: For a vegetarian twist, swap out the prosciutto for marinated artichoke hearts or thinly sliced roasted red peppers. The contrast of salty, tender vegetables with the fresh arugula salad still delivers that fresh, peppery punch I love.
Seasonal Substitution: When fresh rosemary isn’t available, dried rosemary works in a pinch—just use it sparingly to avoid overpowering the olive oil sauce.
Healthier Fat Option: Try using avocado oil instead of olive oil in the sauce for a milder taste and heart-healthy fats that pair surprisingly well with the tangy lemon-dressed arugula.
Cheese Swap: Feeling adventurous? Substitute part of the mozzarella with fresh burrata or goat cheese for a creamier, tangy layer under the prosciutto. I’ve done this on cozy evenings, and the creaminess balances beautifully with the crisp crust and peppery greens.

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

A round pizza with a golden brown, slightly charred crust sits on a wooden board. The base layer is melted cheese with a light golden color visible below. On top of the cheese are pieces of light pink ham, and the whole pizza is topped with fresh, bright green arugula leaves scattered evenly across the surface. The scene has a clean, white marbled background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Things Up and Get Dough Ready

An hour before you're ready to bake, I place my baking steel on the top rack of the oven—ideally under the broiler—and crank the heat up to 500°F. It’s essential to let the steel preheat for at least one full hour so it’s scorching hot and ready to give that perfect crisp crust. Meanwhile, I take my overnight thin crust dough out of the fridge 60 to 90 minutes ahead of stretching so it warms up to room temperature, making it much easier to handle without springing back.

Step 2: Whip Up the Savory Olive Oil Sauce and Cheese

While the oven warms, I mix minced garlic, shallot, and fresh rosemary with a generous ¼ cup of olive oil. This fragrant olive oil sauce is the base and flavor powerhouse for the pizza—kind of like a white pizza twist that’s aromatic and subtle. Next, I grate my mozzarella using the large holes of a box grater, making sure it melts beautifully without clumping. I also finely grate the parmesan cheese to sprinkle over the top later.

Step 3: Stretch the Dough with Love

I lightly dust my clean countertop with the all-purpose flour, then pat down the dough and dust some on top, too. Pressing gently in the center, I create a flatter base with a thicker edge for the crust. Holding the dough at the edges, thumbs pointing down, I let gravity slowly stretch it downward while rotating—this takes patience but feels so rewarding. When it's around 7-8 inches across, I lay it out and stretch it further using the backs of my hands, rotating between stretches until it reaches a thin center with a thicker outer rim, about 12 to 14 inches in diameter.

Step 4: Prep the Peel and Assemble Your Pizza

I sprinkle the pizza peel evenly with semolina flour—this is the secret to easily sliding the pizza off later without sticking. Then I carefully transfer the stretched dough onto the peel. Next, I spread the olive oil sauce all over the dough using the back of a spoon for an even coat. I sprinkle the shredded mozzarella evenly, followed by a dusting of parmesan. The prosciutto slices I tear into rustic pieces and arrange over the cheese, letting some edges tent upward for that beautiful broiled texture.

Step 5: Launch, Bake, Rotate, and Broil

Before sliding the pizza onto the baking steel, I shimmy the peel back and forth to ensure the dough isn’t sticking. Then I launch the pizza directly onto the preheated steel and bake for 2 minutes. After setting a timer, I rotate the pizza for even cooking and bake for 2 more minutes. If it’s still looking pale, I give it an extra minute for a golden crust. While the pizza cooks, I toss fresh arugula with lemon juice, kosher salt, and cracked black pepper to create the fresh topping. Once the baking timer is up, I turn on the broiler and place the pizza under it for 30 to 60 seconds, just enough to crisp the top and edges beautifully. For ovens with a bottom-drawer broiler, placing an inverted sheet pan inside helps support the pizza for broiling.

Step 6: Finish and Serve Fresh

I remove the pizza from the oven and immediately pile on the bright, lemony arugula mixture. Then I slice it up and dig right in while the crust is still crisp and the cheese perfectly melty. This pizza tastes best fresh, with the contrast of hot, toasty dough and cool, peppery greens making every bite shine.

Top Tip

Making the perfect Arugula Prosciutto Pizza Recipe is all about balance, timing, and a few little tricks that make a big difference. Here are some tips I’ve learned along the way to help you get that thin, crispy crust and fresh vibrant toppings every time.

Room Temperature Dough: Letting your dough come to room temperature for 60-90 minutes before stretching makes it much easier to handle and helps you get that ideal thin crust without tearing.
Use Semolina Flour: Sprinkling semolina flour on your pizza peel prevents sticking and gives your pizza a nice texture on the bottom—trust me, it saved me from many a frustrating launch attempt!
Stretch Don’t Roll: Hand stretching the dough using gravity and gentle rotations keeps the crust airy with a thicker edge, avoiding the dense texture that rolling pins sometimes create.
Fresh Rosemary Matters: Although dried rosemary works in a pinch, fresh minced rosemary in the garlic olive oil sauce really enhances the aromatic flavor that makes this pizza special.

How to Serve Arugula Prosciutto Pizza Recipe

A round pizza dough on a wooden peel is topped with one layer of grated white cheese covering the dough evenly, followed by scattered thin slices of pink ham placed in an irregular pattern. Two woman's hands are gently arranging a slice of ham near the bottom edge of the dough. To the left, there is a white bowl filled with green arugula leaves, and above the pizza, a white marbled small plate holds half a lemon. To the right, a black tray with additional slices of ham is visible on a white marbled surface. The scene is set on a wooden table. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra pop of flavor and texture, consider adding a few thin shavings of parmesan on top after baking, or a light drizzle of high-quality extra virgin olive oil. A sprinkle of red pepper flakes can add a subtle kick to contrast the fresh pepperiness of the arugula and the savory prosciutto.

Side Dishes

This pizza pairs beautifully with light, summery sides like a crisp mixed greens salad with a lemon vinaigrette or a refreshing cucumber and tomato salad. To round out the meal, try serving it alongside a bowl of roasted garlic hummus with crisp pita or marinated olives for that true Italian-inspired vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Arugula Prosciutto Pizza is best stored in an airtight container or wrapped tightly with plastic wrap to prevent the crust from drying out. Keep it refrigerated and consume within 2 days for the best taste and texture.

Freezing

If you want to freeze the pizza before adding the fresh arugula topping, wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 1 month. When ready to eat, thaw in the refrigerator overnight before reheating.

Reheating

To reheat and maintain that crisp crust, preheat your oven to 425°F and place the pizza on a baking sheet or directly on the oven rack for about 6-8 minutes. Avoid microwaving as it tends to make the crust soggy. Add fresh arugula and lemon dressing after reheating for that fresh finish.

Frequently Asked Questions:

Can I make this pizza without prosciutto?

Absolutely! You can omit the prosciutto for a vegetarian version or substitute it with smoked salmon or thinly sliced grilled chicken for a different protein twist. Just keep in mind the prosciutto adds a salty, savory contrast to the fresh arugula.

What if I don’t have a baking steel?

A baking stone or a heavy-duty oven-safe tray can work as a substitute. Preheat it thoroughly at 500°F for at least an hour to help mimic the intense direct heat the baking steel provides, ensuring a crisp crust.

Can I prepare the arugula topping ahead of time?

It’s best to toss the arugula with lemon juice, salt, and pepper right before serving to keep the greens crisp and vibrant. Dressing them too early can cause the arugula to wilt and become soggy.

How can I adjust this recipe for more pizzas?

Simply multiply the ingredients according to the number of pizzas you want to make. Prepare each dough portion in advance and stretch individually. Baking can be done one at a time, or if you have multiple baking steels or large ovens, you can bake several pizzas simultaneously.

Final Thoughts

There’s something truly special about nailing a homemade Arugula Prosciutto Pizza Recipe. From the crisp, thin crust to the fragrant garlic and rosemary olive oil, melted cheeses, and the fresh brightness of lemon-dressed arugula, every bite feels perfectly balanced. I hope these tips and tricks inspire you to make this stunning pizza as often as you like—because great food should be simple, satisfying, and shared with joy.