Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough, room temperature
- 1 tbsp olive oil (for crust) + 2 tbsp extra-virgin olive oil (for drizzle)
- 1/4 cup pizza or tomato sauce (light layer)
- 6 oz low-moisture mozzarella, shredded (about 1 1/2 cups)
- 2 oz prosciutto, thinly sliced (6–8 slices)
- 2 cups lightly packed baby arugula (about 2 oz)
- 1 oz Parmesan, for shaving (about 1/4 cup shaved)
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt, 1/8 tsp black pepper, pinch red pepper flakes (optional)
Do This
- 1. Preheat oven with a pizza stone or inverted baking sheet to 500°F (260°C) for at least 30 minutes.
- 2. Whisk 2 tbsp olive oil, 1 tbsp lemon juice, salt, pepper, and red pepper flakes; set aside.
- 3. Stretch dough on a floured surface into a 12-inch round; transfer to a floured or cornmeal-dusted peel or parchment.
- 4. Brush crust edge with 1 tbsp olive oil, spread 1/4 cup sauce thinly, and top evenly with mozzarella.
- 5. Bake 8–10 minutes until the crust is golden and cheese is bubbly and browned in spots.
- 6. Toss arugula with most of the lemon–olive oil drizzle. Top hot pizza with prosciutto ribbons, a mound of arugula, shaved Parmesan, and the remaining drizzle. Slice and serve immediately.
Why You’ll Love This Recipe
- Classic Italian pizzeria vibes at home: salty prosciutto, peppery arugula, and nutty Parmesan over a blistered, cheesy crust.
- Beautiful contrast of hot, melty mozzarella with cool, fresh greens and bright lemon–olive oil.
- Impressive yet easy: starts with store-bought dough and simple toppings, but looks restaurant-level.
- Flexible canvas: keep it simple or dress it up with seasonal add-ins like figs or cherry tomatoes.
Grocery List
- Produce: 1 lemon, baby arugula, optional fresh basil (for garnish).
- Dairy: Low-moisture mozzarella (block or pre-shredded), Parmesan wedge.
- Pantry: Pizza dough (or ingredients to make it), pizza/tomato sauce, olive oil, kosher salt, black pepper, red pepper flakes (optional), flour and/or cornmeal for dusting.
Full Ingredients
For the Pizza Base
- 1 lb pizza dough, homemade or store-bought, at room temperature (20–30 minutes out of the fridge)
- 1 tbsp olive oil, for brushing the crust
- 1/4 cup pizza sauce or smooth tomato sauce (light layer so the pizza does not get soggy)
- 6 oz low-moisture whole-milk mozzarella, shredded (about 1 1/2 cups, loosely packed)
- 1–2 tbsp flour, for dusting your work surface
- 1–2 tbsp cornmeal or additional flour, for the pizza peel or baking sheet (to prevent sticking)
For the Arugula & Prosciutto Topping
- 2 oz prosciutto, very thinly sliced (about 6–8 slices), torn into long ribbons
- 2 heaping cups baby arugula (about 2 oz, lightly packed)
- 1 oz Parmesan cheese, for shaving (about 1/4 cup loosely packed shaved curls)
For the Lemon–Olive Oil Drizzle
- 2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice (about 1/2 medium lemon)
- 1/4 tsp kosher salt, or to taste
- 1/8 tsp freshly ground black pepper
- Pinch red pepper flakes (optional, for gentle heat)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your tools
Place a pizza stone, baking steel, or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to
500°F (260°C) or as high as it safely goes. Let the stone/steel heat for at least 30 minutes so it is thoroughly hot; this is key to a crisp, well-browned crust.
If you are using a pizza peel, lightly dust it with cornmeal or flour. If you do not have a peel, line the back of another baking sheet with parchment paper; you will build and transfer the pizza on the parchment.
Step 2: Make the lemon–olive oil drizzle
In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1/4 tsp kosher salt,
1/8 tsp black pepper, and a pinch of red pepper flakes (if using). Whisk until the mixture is emulsified and slightly thickened.
Taste and adjust seasoning. If you want it brighter, add a few more drops of lemon juice; for more richness, add a drizzle of olive oil.
Set this aside. You will use most of it to dress the arugula and the rest to finish the pizza.
Step 3: Stretch the pizza dough
Lightly flour your work surface and your hands. Place the 1 lb pizza dough on the surface and gently press it into a flat disk.
Working from the center outward, use your fingertips to press and stretch the dough into a 10–12 inch circle, leaving a slightly thicker rim for the crust.
Avoid using a rolling pin if you can; stretching by hand helps keep the dough airy.
If the dough springs back or feels tight, let it rest for 5 minutes, then continue stretching. Once it is about 12 inches across, carefully transfer the dough to your prepared peel or parchment-lined inverted baking sheet.
If it shrinks slightly, gently coax it back into shape.
Step 4: Sauce and cheese the pie
Brush the outer 1 inch of the dough with 1 tbsp olive oil to encourage a golden, crisp crust.
Spoon 1/4 cup pizza sauce into the center and spread it out in a thin, even layer with the back of the spoon, stopping just before the oiled rim.
The key is a light coating of sauce so the crust stays crisp and the toppings stay balanced.
Evenly scatter the 6 oz shredded mozzarella over the sauce. Try not to pile it too heavily in the center; a fairly even, single layer melts more attractively and browns nicely.
Step 5: Bake until bubbly and golden
Carefully slide the topped pizza onto the preheated stone or baking steel (or place your baking sheet directly in the oven).
Bake at 500°F (260°C) for 8–10 minutes, rotating the pizza halfway through if your oven has hot spots.
The pizza is done when the crust is deeply golden and slightly blistered in spots, and the cheese is fully melted with some browned bubbles.
If you like a darker crust, give it another 1–2 minutes, watching closely so it does not burn.
Step 6: Dress the arugula and prep the prosciutto
While the pizza bakes, place the baby arugula in a medium bowl. Give the lemon–olive oil mixture a quick stir, then drizzle about 2/3 of it over the arugula.
Toss gently with clean hands or tongs until the leaves are lightly coated and glistening but not soggy. You want them just barely dressed.
Tear the prosciutto slices into long, delicate ribbons. Use a vegetable peeler to shave the Parmesan into thin curls.
Keep both nearby so you can top the pizza as soon as it comes out of the oven.
Step 7: Finish with prosciutto, arugula, and Parmesan
When the pizza is done, carefully transfer it to a cutting board. While it is still very hot, arrange the prosciutto ribbons over the melted cheese, letting them gently fold and ruffle. The heat will soften the prosciutto slightly without cooking it, keeping it silky and tender.
Pile the dressed arugula into a loose mound in the center of the pizza, allowing some leaves to spill toward the edges.
Scatter the shaved Parmesan generously over the arugula and prosciutto. Finish by spooning or drizzling the remaining lemon–olive oil mixture over the top, focusing on the greens and the crust.
Slice into 6–8 wedges and serve immediately while the crust is crisp, the cheese is gooey, and the arugula is still fresh and perky.
Pro Tips
- Let the dough warm up: Cold dough is hard to stretch and tends to tear. Aim for 20–30 minutes at room temperature before shaping.
- Do not over-sauce: This is a lightly sauced pizza. Too much sauce will make the center soggy and overwhelm the delicate toppings.
- Use low-moisture mozzarella: Fresh mozzarella contains more water and can make the pizza wet. Low-moisture melts beautifully and browns nicely.
- Add prosciutto after baking: Prosciutto is at its best when it is just warmed by the pizza, not cooked until tough and salty.
- Dress the arugula at the last minute: Tossing it with the lemon–olive oil right before serving keeps the leaves vibrant and crisp.
Variations
- White Prosciutto & Arugula Pizza: Skip the tomato sauce and brush the dough with olive oil and a light scatter of minced garlic before adding mozzarella. Finish with prosciutto, arugula, and Parmesan as directed.
- Fig & Balsamic Twist: Add thin slices of fresh figs (or a light drizzle of fig jam) to the baked pizza along with the prosciutto, then finish with arugula and a few drops of good balsamic vinegar instead of all the lemon.
- Extra-Cheesy Upgrade: Add 1/4 cup crumbled goat cheese or fresh ricotta in small dollops on top of the mozzarella before baking for a tangy, creamy layer.
Storage & Make-Ahead
This pizza is best eaten fresh, when the crust is crisp and the arugula is vibrant. If you do have leftovers, remove any wilted arugula and store slices in an airtight container in the refrigerator for up to 2 days. Reheat on a hot skillet or in a 400°F (200°C) oven for 5–7 minutes until the crust re-crisps. Top with fresh arugula, a drizzle of olive oil, and Parmesan after reheating.
To plan ahead, you can prepare the lemon–olive oil drizzle up to 1 day in advance and store it covered in the refrigerator. Let it come to room temperature and whisk again before using. Pizza dough can typically be made and refrigerated 24–72 hours in advance (follow your dough recipe’s guidelines), which often improves flavor and texture.
Nutrition (per serving)
Approximate values for 1 of 3 servings (will vary with exact ingredients and thickness of crust):
Calories: ~650 kcal; Protein: ~30 g; Carbohydrates: ~60 g; Fat: ~30 g;
Saturated Fat: ~12 g; Fiber: ~3 g; Sodium: ~1600 mg.
