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Prosciutto and Arugula Pizza

Scott Phillips

Yield: Makes two 10- to 11-inch pizzas

Servings: 4

If you’ve never had salad-topped pizza, you’re in for a real treat. Lightly dressed arugula, with its peppery bite, counters salty slices of prosciutto and creamy cheese. To keep its silken texture intact, the prosciutto goes on after the pizza is baked.


  • 5 oz. fresh mozzarella
  • 1-1/2 Tbs. freshly grated Parmigiano-Reggiano
  • 1-1/2 Tbs. heavy cream
  • 1-1/2 Tbs. buttermilk
  • Kosher salt and freshly ground black pepper
  • Flour for the peel
  • 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
  • 2 cups baby arugula, preferably wild
  • Extra-virgin olive oil
  • 4 to 6 oz. very thinly sliced prosciutto di Parma

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 90
  • Sodium (mg): 2190
  • Carbohydrates (g): 55
  • Fiber (g): 2
  • Protein (g): 32


  • Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a half-hour.
  • Cut half of the mozzarella into 1/2-inch dice and put in a medium bowl. Thinly slice the other half and, using the side of a chef’s knife, mash it into a paste. Add it to the diced mozzarella. Add the Parmigiano, cream, and buttermilk, and season lightly with salt.
  • Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel. Spread half of the cheese mixture over the dough almost to the edge and season with black pepper. Slide the dough onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board and slice. Drape half the prosciutto over the pizza. Toss the arugula with just enough olive oil to dress it very lightly. Season with salt and pepper and scatter half over the prosciutto. Repeat to make the second pizza.


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Reviews (1 review)

  • chefwannabe | 11/12/2016

    I've made this twice now. Two tips to think about:prosciutto can be very salty so you may not need to season the arugula salad and secondly mixed greens doesn't substitute well for the arugula. Arugula retains its freshness. Also I added a little balsamic to the olive oil on the Arugula. The trick is to avoid a tomato sauce on the pizza dough. A little spray on olive oil on the dough also helps.

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