If you’re craving a pizza that’s fresh, savory, and bursting with contrasting flavors, this Arugula and Prosciutto Pizza Recipe is going to be your new go-to. Crispy crust, garlicky rosemary oil, gooey cheese, and a peppery arugula salad on top – what’s not to love?

A round pizza with a thin light golden crust is sliced into pieces on a wooden board with radial grooves. The bottom layer is melted white cheese lightly browned in spots, topped with thin slices of pink ham, and generously covered by fresh, vibrant green arugula leaves scattered unevenly across the top. A woman's hand is holding one slice at the bottom right corner of the image, lifting it slightly. The scene is set on a white marbled surface. 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 and Prosciutto Pizza Recipe
Top Tip
How to Serve Arugula and Prosciutto Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Arugula and Prosciutto Pizza Recipe

Why You'll Love This Recipe

I’ve made this pizza more times than I can count because it nails that perfect balance between fresh and indulgent. The combination of melty mozzarella, salty prosciutto, and bright arugula dressing makes every bite feel special without spending hours in the kitchen.

Simple yet sophisticated: Homemade flavors that look and taste like you ordered from a top pizzeria.
Quick bake time: Ready in just 16 minutes once your dough is prepped.
Fresh peppery finish: The arugula salad with lemon juice lifts the rich prosciutto beautifully.
Perfect crust every time: Using a baking steel and semolina flour ensures a crispy, thin crust.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of the star players in this recipe. When shopping, aim for fresh, high-quality ingredients like a flavorful prosciutto and tender baby arugula—they really make all the difference.

Flat lay of a small round disk of overnight thin crust pizza dough dusted lightly with all purpose flour, a small white bowl of golden olive oil infused with finely minced shallot, grated garlic, and tiny flecks of fresh minced rosemary, a small white bowl filled with finely grated low-moisture mozzarella cheese, a smaller white bowl with finely grated parmesan cheese, three thin slices of pale pink prosciutto artfully arranged, a small pile of fresh vibrant green baby arugula leaves, a small white bowl of bright yellow lemon juice, a tiny white dish of coarse diamond crystal kosher salt, and a tiny white dish with freshly cracked black peppercorns — all ingredients are fresh and natural, no packaging, arranged with perfect symmetry 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: Prepping your dough ahead gives you better flavor and an amazing texture that’s crisp on the edges and tender inside.
Semolina flour: This coarse flour helps your pizza slide easily off the peel onto the baking steel without sticking.
All-purpose flour: Perfect for dusting the dough during stretching for a smooth, workable surface.
Olive oil: Forms the base of the garlic-rosemary sauce, adding rich fragrance and depth.
Minced shallot: Adds a mild onion sweetness that complements the garlic and rosemary.
Garlic: Fresh and pungent, it’s the star of our aromatic sauce.
Fresh rosemary: Gives an earthy, pine-like aroma that elevates the olive oil sauce.
Diamond crystal kosher salt: The preferred salt for seasoning because of its perfect flake size and clean taste.
Black pepper: Adds subtle heat and complexity.
Low-moisture mozzarella: Melts beautifully, giving you that stretchy cheesy goodness without excess moisture.
Parmesan cheese: Finely grated for a sharp, nutty flavor that lifts the cheese blend.
Prosciutto slices: Thin, delicate, and wonderfully salty—just tear and layer for ideal texture.
Baby arugula: Provides a fresh, peppery crunch that contrasts perfectly with the rich toppings.
Lemon juice: Brightens the arugula with zesty acidity for a lively salad 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 fun things about the Arugula and Prosciutto Pizza Recipe is how adaptable it is. Feel free to play with toppings and dressings to make this pizza truly your own — there’s so much room to get creative with flavors and textures!

Vegetarian Variation: If you want to keep things meat-free, simply skip the prosciutto and swap in some roasted mushrooms or grilled zucchini. The garlic rosemary olive oil sauce and tangy arugula salad still bring plenty of punch!
Spicy Twist: Add a sprinkle of red pepper flakes to the olive oil sauce for a subtle heat that complements the peppery arugula beautifully. I once made this for a group of friends and the extra kick was a huge hit!
Seasonal Greens: When arugula isn’t in season, try baby spinach or watercress for a different but delicious leafy green topping. Just toss them with the lemon dressing as usual to keep that fresh bite.
Cheese Alternatives: Feeling adventurous? Swap out mozzarella for burrata or fresh ricotta dollops after baking to add a creamy, indulgent texture that pairs wonderfully with the salty prosciutto.

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

A round pizza with a thick, golden brown crust that is slightly charred in spots, placed on a wooden board. The first layer is light melted cheese covering the dough, followed by pieces of thin pink ham scattered evenly. The top layer is fresh bright green arugula leaves spread all over, giving a fresh and vibrant look. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Dough

Start by placing your baking steel in the top rack of your oven if your broiler is located there—this ensures even, high heat. Preheat your oven to 500°F and let the steel heat for at least one full hour. This step is key to achieving that crispy, perfectly cooked crust. Meanwhile, take your frozen or refrigerated pizza dough out to come up to room temperature for about 60 to 90 minutes. This rest allows the dough to stretch easily without springing back, so be patient!

Step 2: Whip Up the Garlic Rosemary Olive Oil Sauce

While the oven heats, combine your minced garlic, shallot, and fresh rosemary in a small bowl. Pour in the olive oil and season with salt and black pepper. This sauce will infuse your pizza with a fragrant, savory base — almost like a mini herb garden in every bite. Give it a gentle stir and set aside.

Step 3: Stretch Your Dough Gently

Dust your clean countertop generously with all-purpose flour, then place your dough ball down. Sprinkle more flour on top to prevent sticking. Press down gently in the center so your outer crust stays thick and pillowy. Then, pick up the dough by the edges with your fingertips pointing down and slowly let gravity stretch it as you rotate the dough carefully. When it measures about 7-8 inches across, lay it down and stretch it further by slipping your hands underneath, stretching on the backs of your hands until the dough reaches 12-14 inches, thin in the center but retaining a thick, sturdy crust.

Step 4: Assemble the Pizza on Your Peel

Dust your pizza peel with semolina flour — this works like little ball bearings to help your pizza slide right off the peel onto the hot steel. Lay out your stretched dough and spoon the garlic rosemary olive oil sauce evenly over the surface. Next, shower the pizza with the grated mozzarella and sprinkle on the parmesan for extra sharpness. Tear those prosciutto slices by hand and arrange them on top. I love letting some pieces “tent” with edges lifted towards the heat for that perfect slightly crispy texture.

Step 5: Slide, Bake, and Rotate

Give your pizza a gentle shake on the peel to make sure it’s not sticking. Then, slide it quickly but carefully onto your preheated baking steel. Set a timer for 2 minutes – this sizzling start crisps the bottom. Rotate the pizza 180 degrees and bake for another 2 minutes. Peek in—if the crust still looks pale, don’t worry, give it one more minute for a golden, bubbly finish.

Step 6: Toss the Peppery Arugula Salad

While your pizza bakes, toss the baby arugula with fresh lemon juice, kosher salt, and cracked black pepper. This lively salad adds a fresh contrast to the warm, savory pie and is the perfect light, peppery topping.

Step 7: Broil for that Golden Glow

Turn on your broiler for the final 30 to 60 seconds to develop a golden, slightly crisp top. If your broiler is at the top of your oven, just watch carefully as it happens fast! If it’s in the bottom drawer, place an inverted sheet pan in the broiler drawer, then slide your pizza onto it so it broils evenly. This step really intensifies flavors and adds gorgeous color.

Step 8: Finish and Serve

Once your pizza is out of the oven, pile the tossed arugula salad on top, slice, and serve immediately. The combination of the hot, savory pie underneath and the crisp, bright greens on top creates a wonderful flavor dance in every bite. Enjoy every mouthwatering slice!

Top Tip

Mastering the perfect Arugula and Prosciutto Pizza Recipe is all about attention to detail. These tips will help you get that crispy crust with fresh, vibrant toppings every time.

Dough Resting: I always take the dough out 60-90 minutes before baking to warm up to room temperature — it stretches so much easier and bakes beautifully thin and crisp.
Semolina Flour on Peel: Sprinkling semolina flour on your pizza peel is a game-changer. It prevents sticking and gives your pizza a flawless launch onto the baking steel.
Gentle Stretching Technique: Let gravity do the work when stretching your dough; don’t rush or force it. This creates that gorgeous thin center with a nicely puffed crust.
Broil at the End: Don’t skip the final broil! Just 30-60 seconds under high heat adds a golden finish to the cheese and crisp edges to the prosciutto — so worth it.

How to Serve Arugula and Prosciutto Pizza Recipe

A round pizza dough is laid flat on a wooden pizza peel sprinkled lightly with flour. The base layer is a creamy white sauce spread evenly across the dough, topped with a generous layer of shredded white cheese that covers the whole surface except the edge. On top of the cheese are thin, irregular slices of pink prosciutto arranged loosely across the pizza. Two woman's hands are gently placing more slices of prosciutto on the right side of the pizza. Around the pizza on the white marbled surface, there is a white bowl filled with fresh green arugula leaves, a small white plate with lemon halves, and a black tray holding extra slices of prosciutto packaging. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra burst of freshness, add a light drizzle of high-quality extra virgin olive oil or a few shavings of fresh Parmesan before serving. If you love a bit of heat, sprinkle red pepper flakes on top of the arugula salad just before serving to add a subtle kick that complements the peppery greens.

Side Dishes

This pizza pairs wonderfully with simple sides like a crisp mixed green salad tossed with balsamic vinaigrette, roasted seasonal vegetables, or even a light white bean salad with lemon and herbs. For a heartier option, roasted garlic mashed potatoes or a warm lentil salad make a lovely accompaniment.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pizza tightly in plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 2 days without losing too much of its texture or flavor.

Freezing

While fresh is best, you can freeze leftover pizza slices. Place parchment paper between slices and store them in a freezer-safe container or bag for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat pizza in a preheated oven at 375°F for about 8-10 minutes to revive crispness, or toast slices in a skillet over medium heat for a few minutes on each side. Avoid microwaving if you want to keep the crust crispy and the prosciutto tender.

Frequently Asked Questions:

Can I make the pizza dough from scratch?

Absolutely! Making your own overnight thin crust pizza dough adds fantastic flavor and texture. Just be sure to follow the recommended fermentation time for best results.

What if I don’t have a baking steel?

No worries! You can use a pizza stone or a heavy-duty baking sheet preheated in the oven at 500°F. The key is to preheat it for at least an hour to mimic the intense heat.

Can I substitute prosciutto?

Yes! For a vegetarian option, omit the prosciutto and add roasted vegetables like mushrooms or artichokes. For another meat option, try thinly sliced spicy salami or pancetta.

Why do we use lemon juice with the arugula?

The lemon juice brightens the peppery arugula salad, balancing the savory richness of the prosciutto and cheeses — it adds a refreshing zing that elevates the whole pizza.

Final Thoughts

Making this Arugula and Prosciutto Pizza Recipe has become such a joyful ritual in my kitchen — it’s a wonderful mix of crispy, savory, and fresh flavors that always impress. Whether you’re cooking for yourself or entertaining friends, this pizza brings together simple ingredients in the most delicious way. Don’t forget to savor it hot from the oven with that lively arugula on top. Happy baking, and enjoy every bite!