Dairy-Free Prosciutto Pizza Slice
Experience the perfect harmony of flavors with this Dairy-Free Prosciutto Pizza Slice, a delectable twist on a classic favorite. This recipe features a crisp, golden crust topped with a vibrant tomato base, enhanced by fragrant garlic oil and a sprinkle of oregano. Torn slices of savory prosciutto add depth, while a fresh, zesty arugula salad topped with cherry tomatoes, red onions, and a drizzle of balsamic glaze balances each bite. Perfect for those seeking a dairy-free pizza option, this dish is easy to prepare in just 35 minutes and makes for a satisfying, crowd-pleasing meal. Whether for a casual weeknight dinner or a lively gathering, this pizza delivers gourmet flair with wholesome, simple ingredients.
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Recipe Information
Ingredients
- 1 ball (about 14-16 oz) pizza dough
- 3 tablespoons olive oil
- 2 large cloves, minced garlic cloves
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 4 slices prosciutto
- 1 cup arugula
- 0.5 cup, halved cherry tomatoes
- 0.25 cup, thinly sliced red onion
- 1 tablespoon balsamic glaze
Instructions
Preheat the oven to 475°F (245°C) and place a baking stone or an upside-down baking sheet inside to heat.
In a small saucepan over medium heat, add 2 tablespoons of olive oil and the minced garlic. Cook for about 1-2 minutes until fragrant but not browned.
Remove the saucepan from the heat and allow the garlic oil to cool slightly.
Roll out the pizza dough on a piece of parchment paper to your desired thickness. If the dough is sticky, dust lightly with flour.
Spread the crushed tomatoes evenly over the dough, leaving a 1/2-inch border for the crust.
Sprinkle the oregano, salt, and pepper over the tomatoes.
Tear the prosciutto slices into smaller pieces and distribute them over the tomato sauce.
Drizzle half of the garlic oil over the pizza.
Carefully transfer the pizza on the parchment to the preheated baking stone or sheet. Bake for 10-12 minutes or until the crust is golden and crispy.
While the pizza is baking, toss the arugula, cherry tomatoes, and red onion in a bowl with the remaining tablespoon of olive oil.
Once the pizza is done baking, remove it from the oven and allow it to cool slightly for about 2 minutes.
Distribute the arugula salad mixture evenly over the pizza.
Finish with a drizzle of balsamic glaze over the top.
Slice and serve warm.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.5 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1565 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.
