Prosciutto and Arugula Pizza

As elegant as it is simple, prosciutto and arugula pizza is an everyday pizza that’s been gussied up to look like a red-carpet star. Meaning you can serve this versatile ‘za for weeknight dinners or as a buffet-table snack for your next get-together. The parbaked crust is topped with a generous slathering of red sauce then scattered with Parmesan, Italian-style ham and zingy arugula, so the dish comes together quickly. DIY enthusiasts can use homemade pizza dough and sauce to make the recipe their own.

To serve this as an appetizer, cut it into small slivers. For a meal, simply quarter it. If you’re feeding kiddos, you could always make a second pizza with regular ham and baby spinach in place of the fancy ham and arugula. And like all pizza recipes, you can add and remove toppings to your liking.

Ingredients for Prosciutto and Arugula Pizza

• Pizza sauce: Pick up your favorite store-bought pizza sauce or make a tangy homemade pizza sauce seasoned with oregano, fennel, garlic and onion.
• Pizza crust: Given the number of different premade pizza crusts on the market, you’re sure to find one you love—and they make dinner prep a snap. Just top, bake briefly, and you’ve got a fabulous main course.
• Parmesan cheese: With so few ingredients topping this pizza, this is a great occasion to splurge on some elegant Parmigiano-Reggiano. What’s the difference? Parmigiano-Reggiano can only be produced in a select few regions of Italy, and is aged for a minimum of 12 months. It’s guaranteed to be nutty and delicious.
• Prosciutto: A silky, rose-colored cured ham that’s beloved in Italy, prosciutto brings flavor and beauty to everything it touches.
• Arugula: Arugula is a petite leaf with bold, peppery flavor. However, cooking mellows it out. Like most members of the Brassica plant family (think cabbage and kale), it’s extremely good for you.

Directions

Step 1: Build the pizza

Preheat the oven to 425°F. Spread the sauce evenly over the pizza crust. Layer it with 1/2 cup of Parmesan cheese, the prosciutto and the arugula. Top the pizza with the remaining 1/2 cup of cheese.

Step 2: Bake the pizza

Bake the pizza directly on the oven rack until the edge is lightly browned, 10 to 12 minutes. Cut it into 16 small squares. If desired, top it with additional arugula.

Prosciutto and Arugula Pizza Variations

• Swap the sauce: Tangy tomato provides a nice counterpoint to the salty meat and peppery greens, but you could replace it with classic pesto, a generous drizzle of olive oil, or even a creamy bechamel white sauce.
• Change the greens: If you’re looking for a tamer topping, consider using baby spinach, shredded kale or shaved Brussels sprouts in place of the arugula. Or try a mix of leafy vegetables.
• Layer on more toppings: This arugula pizza recipe is relatively simple as written, which means that it has room for some additional toppings. I love to add sauteed mushrooms, slices of apple or pear or caramelized onions.
• Choose different cheeses: Instead of Parmesan, you could top this pizza with your favorite cheeses. Try fontina, Gorgonzola or shredded mozzarella.

How to Store Prosciutto and Arugula Pizza

Store prosciutto and arugula pizza in an airtight bag, or wrap individual slices in foil. Store it in the refrigerator for up to four days, but it will be at its best on days one and two.

How do you reheat prosciutto and arugula pizza?

To reheat the pizza, pop it in a 400° oven or in a toaster oven for a few minutes. Microwaved pizza tends to get soft and floppy.

Prosciutto and Arugula Pizza Tips

Can you use a homemade pizza crust for this recipe?

Absolutely. Bust out the best pizza dough recipe you have and use it. Just make sure to parbake the crust before assembling the pizza with its toppings.

What else can you serve with prosciutto and arugula pizza?

You’ve already got the starch covered, so serve prosciutto and arugula pizza with a veggie side dish or two. Try something like a ravishing radish salad or oven-roasted asparagus. Another fun option is fresh artichokes with lemony yogurt dip.