Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza

Homemade pizza on Saturdays should be a weekly thing. What I love about pizza is the versatility of ingredients you can use to top your pizza. I do love the standards, but my favorite pies are the ones that have crazy cool flavor combinations.

There’s a local pizzeria here called Biga Pizza that uses local Flathead Cherries and smoked gouda to top one of their most popular pizzas. The salty/sweet combo is glorious and addictive. If you ever find yourself in Missoula, MT do not pass up Biga Pizza.

So on this particular Saturday I was in a cooking rut and didn’t really know what to make. And as I stood there examining the contents of my pantry, it struck me that I have all the fixings to make my own homemade pizza dough. And what I’ve been craving is a good prosciutto and arugula pie.

The salty combination of prosciutto with the peppery arugula and the creamy mozzarella is what everyone needs on a Saturday.

Making pizza with a crowd is literally the easiest dinner party menu ever. It’s fun, people can make their own, and it’s a group activity. We’ve put on parties before with a pizza bar, all different ingredients and cheeses, your friends do all the work and you just pop them in the oven and everyone has their own personal pizza. If you want to make it real easy on yourself most local pizza joints will sell you their dough or just give it to you. I usually barter with wine.

Speaking of wine…

Wine Recomendation: Pinot Grigio is an easy answer. Also try a Soave Classico or a Toscana Red Wine.

Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza

9 June, 2017
: 8 Servings
: 1 hr 15 min
: 15 min
: 1 hr 30 min
: Easy

This recipe makes 2 medium sized pizzas. You can prepare this pizza dough and freeze it for up to 6 months to use on the fly. Use the dough and top with your favorite toppings to make your own pizza creations.


  • 1 package (1/4 oz) active dry yeast
  • 1 cup Warm Water
  • 1 tablespoon Honey
  • 1 tablespoon Olive Oil
  • 1 teaspoon Kosher Salt
  • 2 ½ cups Flour, plus more for dusting
  • Garlic Oil
  • 1 package {8 ounces} Fresh Mozzarella, sliced
  • 1 cup Parmesan, shredded
  • 1 4 ounce package Thinly Sliced Prosciutto
  • 1 cup Baby Arugula
  • Step 1 In a large stand mixer or a mixing bowl, add the dry yeast, warm water, and honey together. Mix and let stand for 15 minutes until foamy.
  • Step 2 Mix in olive oil and kosher salt. Begin slowly incorporating flour while mixing. Mix for 10 minutes until completely added. Dough should be tacky and bouncy to the touch. Knead for an additional 10 minutes.
  • Step 3 Remove dough to a well oiled bowl and cover with plastic wrap or a towel to rise until doubled in size. About 30-40 minutes.
  • Step 4 Preheat oven to 500 degrees F.
  • Step 5 Spray 2 baking sheets or pizza pans with nonstick cooking spray. Turn dough out onto a floured surface. Cut into 2 equal portions. Roll dough into a round shape or something that looks like a round shape. {Mine is more oblong.} Roll and pinch around the sides to create the crust.
  • Step 6 Brush with garlic oil and top each pizza with about 4 slices of mozzarella. Top with shredded Parmesan. Bake for 15 minutes until pizza is golden brown and cheese is melted and bubbly.
  • Step 7 Remove to a serving plate and top with sliced prosciutto and baby arugula. Cut into desired portions and serve immediately.
  • Step 8 Enjoy!

And if you have leftovers.. Top with a fried egg in the morning for breakfast!

Prosciutto and Arugula Pizza

Savor and Enjoy!

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