Dairy-Free Pizza with Arugula and Prosciutto
Indulge in the fresh, bold flavors of this dairy-free pizza with arugula and prosciutto—an elegant twist on a classic favorite. Perfect for those avoiding dairy, this recipe features a golden, crispy pizza crust brushed with olive oil and topped with a fragrant, homemade tomato sauce infused with garlic, oregano, basil, and a hint of red pepper flakes for a subtle kick. Once baked to perfection, it’s finished with a vibrant arugula salad tossed in lemon juice for a zesty touch and layered with silky, savory prosciutto slices. Ready in just 35 minutes, this hassle-free recipe is ideal for weeknight dinners or casual gatherings, offering a light yet satisfying culinary experience that pairs beautifully with a side salad or glass of wine. Embrace this bright and refined approach to dairy-free dining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pre-made or homemade pizza dough
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 14 ounces, crushed canned tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups arugula
- 4 ounces, thinly sliced prosciutto
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the crushed canned tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the saucepan. Stir to combine and allow the sauce to simmer for about 10 minutes, until slightly thickened.
On a floured surface, roll out the pizza dough into a round or rectangular shape depending on your baking tray or pizza stone size.
Transfer the dough onto a piece of parchment paper for easy handling.
Brush the remaining 1 tablespoon of olive oil evenly over the pizza dough.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Carefully transfer the pizza dough with parchment onto the heated pizza stone or baking tray.
Bake the pizza for 12-15 minutes or until the crust is golden and crispy.
While the pizza bakes, in a medium bowl, toss the arugula with lemon juice and a pinch of salt to taste.
Once the pizza is baked, remove it from the oven and immediately top with the arugula mixture.
Arrange the thinly sliced prosciutto over the arugula.
Slice and serve the pizza immediately, allowing your guests to enjoy the blend of savory prosciutto, tangy sauce, and fresh arugula.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4454 mg | 194% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 13.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
