Prosciutto-Arugula Pizza

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This pizzeria style Prosciutto-Arugula Pizza is made at home with simple ingredients, a very hot grill or oven, and a baking stone! Yes you can achieve a chewy, crispy crust at home and I will show you exactly how to do it. Most grocery stores or Italian delis sell prosciutto and Parmigiano-Reggiano cheese. Then choose a sauce, make your dough and you are ready to roll.

Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.

I used my favorite Italian Pizza Dough recipe which uses Tipo “00” flour. This pizza dough works best if you make it a couple of days in advance to allow the gluten to rest and the flavors to develop, but 24 hours is still delicious if you are in a rush.

The Prosciutto-Arugula Pizza shown above was made with dough that was only about 18 hours old. Still puffy, still chewy, just not quite as chewy as I like.

More arugula pizza recipes

How to make Prosciutto-Arugula Pizza

Pull your dough out of the refrigerator about an hour before you are ready to start cooking in order for it to come back to room temperature.

Place baking stone in the center of the oven or grill and preheat to 500 degrees…or as hot as you can get your grill to go!

Place dough on a floured work surface and stretch into a 10 to 12-inch circle. Place dough circle on a sheet of parchment paper or a pizza peel sprinkled with corn meal.

{this image is of a 12-inch pizza using half of a batch of dough}

Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter.

{this image is of a 10-inch pizza using 1/4th of a batch of pizza dough}

Sprinkle the grated mozzarella over the sauce, again leaving a clean edge.

Place the thinly sliced prosciutto on top of the cheese.

{that is 3 slices that broke apart while I was separating them}

Carefully slide the pizza {and the parchment paper if using} onto the preheated pizza stone.

Wait, what is that? I will explain in a minute. 😉

{this is a Grilled Pizza Margherita cooked straight on a stone in a gas grill}

Bake until the cheese is melted and bubbly, and the crust is golden brown, about 6 to 8 minutes. Turn you pizza 180 degrees halfway through baking.

Remove from the oven/grill with a pizza peel or an upside down baking sheet.

Sprinkle a handful of arugula over the top, drizzle with olive oil, and top with shaved Parmesan cheese and ground black pepper.

Slice and serve.

This is quickly becoming my new favorite pizza!!

Recipe Notes & Tips

• Cornmeal used to keep your pizza from sticking WILL burn, that’s just a fact.
• I normally use parchment paper, but the heat is too high on the grill and it burns up.

Tools used to make this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Pizza Oven for gas or charcoal grill
• Baking Stone for grill or oven
• Pizza Peel
• Tipo “00” Flour

More gourmet Pizza recipes

• Grilled Pizza Margherita – tomato sauce, mozzarella and basil.
• Shrimp Scampi Pizza – most popular pizza on Cooking with Curls.
• Eggs Benedict Pizza – perfect for brunch or dinner.
• Steakhouse Pizza – with homemade onion rings and Gorgonzola butter.
• Cherry Bourbon Barbecue Pork Pizza

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!