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Arugula and Prosciutto Pizza

  • Prep Time: 10 Min
  • Cook Time: 15-20 Min
  • Servings: 6
  • Recipe Views: 1,043 Views

If friends are coming over and you need to whip up an easy-to-make appetizer, this addictive arugula and prosciutto pizza will be the perfect solution. This pizza recipe is a little different because it doesn’t have a traditional red sauce — and it totally doesn’t need one. The olive oil and Fontina cheese do all the work of a sauce. The saltiness of the prosciutto goes perfectly with the creamy Fontina. Add that peppery arugula and you have a fresh, cheesy, crusty bite of heaven.

Fontina is a semi-soft, creamy Italian cheese with a buttery and nutty taste. It melts like a dream and gives this pizza a unique flavor that matches perfectly with the prosciutto and arugula. You can usually find it in the deli section of the grocery store.

You can use homemade pizza dough for this recipe, but store-bought dough will work fine too.

Ingredients

Directions

Preheat the oven to 450 degrees.

Step 1

In a large bowl, toss the arugula with 1 tablespoon of the olive oil and the salt and pepper. Set aside. On a large cookie sheet, sprinkle the pizza dough with flour and roll it out as thinly as possible, forming it into a large rectangle. Spread the rest of the olive oil on top of the dough. Bake for 8 minutes. Remove from the oven. Spread about 90% of the Fontina cheese over the crust. Sprinkle about 90% of the Parmesan cheese over the Fontina cheese. Carefully place the prosciutto slices onto the cheese, covering as much of the pizza as possible. Sprinkle on the rest of both cheeses over the prosciutto. Put back in the oven for another 8-10 minutes, or until the cheese is bubbly and turning golden brown. Remove from the oven and let it cool for 4 minutes. Add the dressed arugula on top of the pizza. Using a pizza cutter, slice into 12 rectangles. Arrange them on a plate and serve.

Serving Suggestions

Put cocktail napkins next to the pizza plate and let people serve themselves. This pizza tastes great alongside a nicely chilled white wine.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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